No-Peek Beef Casserole
"This is so easy to prepare and has a rich, satisfying taste. I have used this reecipe for years and can't remember where I got it. It might have been from an oven recipe my Mother gave me years ago and I adapted for the crocpot."
photo by HOUSEMANAGER Charle
- Ready In:
- 8hrs 10mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 2 lbs stewing beef, well trimmed and cut in one-inch cubes
- 1 envelope dry onion soup mix
- 1 can cream of mushroom soup
- 1 (4 ounce) can whole mushrooms or (4 ounce) can sliced mushrooms
- 1⁄2 cup dry red wine
directions
- Combine all ingredients in crockpot.
- Stir well.
- Cover and cook on low for 8 to 12 hours, or on high for 5 to 6 hours.
- Serve over rice or noodles.
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Reviews
-
This is a super simple recipe to prepare that's very satisfying with a deep rich robust taste, from the dry red wine no doubt. This went over exceedingly well with the whole family and I can easily imagine preparing it again on a cool crisp evening! I served it over Basmati rice but I'm sure it's just as pleasing over noodles. I thank you joan cooney for sharing such a hearty meal. I'm submitting a photo in gratitude. -
Found this in my crockpot cookbook and made it today. Very good. The beef is so tender and the flavors complement each other. I served it over noodles and it made a very filling dinner. -
I loved this recipe!! It was so easy to put together. I didn't have any red wine, so I used a half cup of beef broth instead. I cooked it on the low setting of my crockpot for 8 1/2 hours, and the meat turned out so tender. I think I'll double the recipe the next time because it only makes about 4 servings. Thanks for sharing this one, Joan! -
This was the second time I made this, served it over egg noodles, the kids loved it and its very easy to prepare. -
been making this recipe for 40 years. Found it in a church cookbook I had. I too cook it in the oven for 3 hours. Always served it over noodles but hubby prefers it over rice.
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Tweaks
-
Yes, this recipe comes from the original crockpot cookbook! I add a little sour cream to the meat mixture right before serving to make it creamier.
RECIPE SUBMITTED BY
joan in CNY
syracuse, ny
I am now a full time homemaker, having retired from a career in Market Resarch for over 20 years-a profession I entered after raising 4 children. Why this field after a degree in Music Education? Who knows? It just appealed to me and the hours were right at first when my children were still at home. I eventually went full-time, but last year decided to retire and join my husband who is a retired engineer. We have had a computer for over six years now and I love getting new recipes off the internet. I print them out and have a three ring binder full of them. Some of them prove to be duds, but most are keepers.
