The smell in my house was overwhelmingly good for the two hours this recipe was cooking.
The beef turned out amazing. It was perfectly moist and yet crispy on the outside edges. Searing the beef gives it that wonderful crust and locks in some of the flavor.
I do think it would be nice to add more of the carrot and mushroom. There were so little in the end and I kind of would have liked to have some more.
The wine and onion soup blend beautiful to give the dish an almost boeuf bourguignon feel and taste. Of course, it was much easier and quicker to make!
Definitely worth the time!
OVEN BAKED BEEF
2 Pounds Beef Stew Meat
2 Tablespoons Oil
1 Can Cream Of Mushroom Soup
1 Carrot, Sliced
3 Ounces Sliced Mushrooms
1/3 Cup Dry Red Wine
2 Tablespoons Onion Soup Mix
In a large skillet brown meat in oil. Transfer to a 2 quart casserole. Combine remaining ingredients and pour over meat. Cover and bake in a 350 degree oven for 2 hours, stirring occasionally.
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