Kuhle Kitchen

October 31, 2008

Scrumptious Beef Stew

Filed under: Soups & Stews — Ryan @ 5:16 pm

We first made this last fall and man was it delicious.  We have been craving it for some time now and now that the leaves are falling it makes for perfect weather for a nice hearty beef stew.  Note: the end product is not exactly what most would consider “stew,” this is more like a really thick and stewie pot roast… but we call it “stew.”

3 to 4 lb chuck roast
2 cans cream of mushroom soup
2 packages Lipton Onion soup mix
Carrot and Potatoes, peeled and cubed
Button mushrooms (optional)

1. Line roasting pan with large piece of tin foil (enoughto wrap chuck roast pieces, carrots and potatoes, and soup mixture)
2. Cut chuck roast into bite sized pieces and add to pan.
3. Mix cream of mushroom soup with Lipton Onion soup mix in seperate bowl.
4. Scatter carrots and potatoes (and mushrooms) around and between meat pieces.  Pour soup mix over all.
5. Seal foil.  Bake at 375 degrees for 1 1/2  to 2 hours, until meat is very soft.

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