Monday, September 29, 2014

Slow Cooked Sherried Beef

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Do you ever defrost something that has been sitting in your freezer for a while with not the faintest idea of what you're going to do with it? That was the dilemma between this stew beef and me. It was thawing and I was trying to come up with something to make that wasn't stew. I know, "Woe, is me," right? Trust me; it's harder than it sounds.
Then I got it. Sherried Beef! It's slow cooked so the beef gets extremely tender, and the onion soup mix gives it great flavor. There aren't many components to this dish, but in every bite you get a little bit of every flavor. The carrots, the celery, the mushrooms, the onion. The beef falls apart on your fork and melts in your mouth. This makes a scant two servings, so I highly recommend doubling the recipe since I'm pretty positive you'll want to go back for seconds! Chris and I loved this. Enjoy!

Printable Recipe

Makes 2 servings
  • 1 packet dry onion soup mix
  • 1 (4 oz.) can sliced mushrooms
  • 1 (10.5 oz.) can cream of mushroom soup
  • 1/2 cup red wine or sherry
  • 1 lb. stew beef
  • 1 cup baby carrots
  • 2 celery ribs, cut into 2-inch pieces
  • Beef broth, if needed
  • Egg noodles, for serving (optional)
Preheat oven to 325 degrees F.

Combine onion soup mix, mushrooms and their juices, mushroom soup and red wine in a Dutch oven. Stir to combine.

Add beef, carrots and celery. Stir to coat.

Cook for 2 1/2 hours, stirring ever 1/2 hour or so, until tender. If you check the beef and the liquid is evaporating, add a little beef broth (about 1/2 cup at a time) to loosen everything up.

Serve over egg noodles, if desired.

Source: Adapted from

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