Beef Stew Made With Canned Soup
I was given this recipe by a friend more than 15 years ago, as a faux Boeuf Bourguignon (no added vegetables). It's very salty (canned soups really aren't healthy, due to their high levels of sodium), so I only make this a couple times a year (this, and Green Bean Casserole [made once a year], are the only two canned soup dishes I make). I always use the. Campbell's Healthy Request soups in this recipe (the Healthy Request versions have LESS sodium than the Low Sodium versions - go figure!). When I have time, and to make this more like real Boeuf Bourguignon, I first brown a bit of pancetta (cut into small cubes) in the pot. I remove the cubes & set aside. Next I brown the beef in the rendered fat from the pancetta. I then mix together the soups & wine in the pot, add the browned meat & pancetta, cover the pot, and pop it into the oven. While the stew is cooking, I peel a small bag of white boiling onions and saute them in a skillet with a bit of butter and oil, season with salt & pepper, and set aside. Next I clean & trim an 8 oz. package of fresh mushrooms (either cremini or baby bella, leaving small ones whole, and cutting larger ones in half), and saute them as I did the onions in a bit of butter and oil, also seasoning them with salt & pepper, and setting them aside when done. About 1/2 hour before the stew is done, I stir in the onions and mushrooms, and about 1/2 cup more of the wine - and leave the lid off the pot to finish cooking until the meat is tender. Yes, this is more work than the basic recipe, but the end result is even more delicious and comes quite close to the flavors of traditional Boeuf Bourguignon - if you have the time to do it, of course!
I made the recipe using 1 pouund of stew meat. I added a soup can of beef broth and 2 bay leaves and cooked it in a pressure cooker for 15 minutes. Then I added chunks of carrot, parsnips, celery and onion and cooked it for 8 minutes. Then I added frozen peas and pearl onions. This is by far the best beef stew I have ever made. DH had 3 helpings.
Very good!!! I made mine in the crock pot. I cooked everything on low for 7 hours then removed the lid for the last 20 minutes and put it on high to evaporate some of the liquid to have a thicker gravy. I also substituted beef broth for the wine. I will be making this again... everyone in my family loved it.
Very good!!! I made mine in the crock pot. I cooked everything on low for 7 hours then removed the lid for the last 20 minutes and put it on high to evaporate some of the liquid to have a thicker gravy. I also substituted beef broth for the wine. I will be making this again... everyone in my family loved it.
Really easy and tasty. The only thing I'd have changed is I'd have doubled the soups to make more gravy. It would have probably been enough, but I had left it in the oven longer than called for because I had to run a last minute errand. But I threw baby carrods, diced red potatoes, and onion slices on the top of the meat and cooked for an additional hr and then stired the veggies in with the rest of the meat and the sauce. The veggies came out super tender. The only person who wouldnt eat it is my 7 year old son. But he dosnt eat much of anything, he is super picky. But my daughters 9yrs and 4 yrs, my husband & myself, really enjoyed it. Thanks!
Source: https://www.food.com/recipe/beef-stew-28956
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