Monday, January 21, 2008

Eleanor Stew

* * 3lbs lean stew beef, cubed
** 1 103/4-oz fat free cream of mushroom soup
** 1 small can mushrooms or can use fresh sliced--(yum!)
** 1/2 cup red wine
** 1 envelope dry onion soup mix

Combine all ingredients in slow cooker.
Cover. Cook on low 8-10 hours
Serve over pasta or rice. (We love it with rice as the yummy rich gravy really sticks to rice)

This recipe can be found all over the internet in one fashion or another--but I grew up eating it and got the recipe from my mom, who got it from my grandmother, back in the '60s. It is a classic!

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