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Grandma Spence's Beef Bake Base

Kraft Memeber Recipe
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Makes: 4-6 servings Total Time: 4 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 can cream of mushroom soup
  • 1 soup can red wine (Gallo burgundy or equivalent is good - nothing expensive)
  • 1 packet Lipton onion-mushroom soup mix
  • 1 lb. stew meat
make it
Put all but meat in heavy pan that has a tight-fighting lid. Mix well.

Add meat.

Cover and bake at 325°F to 350°F for about 4 hours.
The wine and bake time tenderize the meat beautifully, so don't need to spend a lot on great cuts of meat. The flavor is very rich and yummy.

I don't recommend the crock-pot, tried it once and the meat just wasn't very tender.

You can start baking at 400°F for half an hour to get it warmed up, then reduce temp.

To make more, just double the ingredients. You can do up to 1.5 lb. of meat without doubling the rest of the ingredients, but you'll have less gravy and more meat. I love the gravy, so I always plan for plenty!

If you want to turn this into a stew, just add carrots, potatoes and onion 1 to 1.5 hours before end of bake time.

Freezes great to use as a base for soups or stews later on. Serve as is over noodles or rice, with salad and bread, and your meat is set. Or serve in a bread bowl with salad.
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