The recipe is made with stewing beef and tomato soup. It is a family recipe that was passed down from a family friend.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.

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  • Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.

  • Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

361.4 calories; 36.5 g protein; 22.1 g carbohydrates; 97.5 mg cholesterol; 441.2 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
06/28/2011
This is a version of boeuf bourguignon except with canned tomato soup. The flavors were nice a little sweet I would omit the sugar next time because of the natural sweetness from using condensed tomato soup. Instead of cooking this in the stove for 2.5 hours I placed it in a slow cooker for 4 hours.I added salt to taste at the end. Read More
(9)
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/28/2011
This is a version of boeuf bourguignon except with canned tomato soup. The flavors were nice a little sweet I would omit the sugar next time because of the natural sweetness from using condensed tomato soup. Instead of cooking this in the stove for 2.5 hours I placed it in a slow cooker for 4 hours.I added salt to taste at the end. Read More
(9)
Rating: 4 stars
04/18/2014
The first time I made this I was looking for a recipe for stew meat. I followed the directions except i used about 3/4 cup cabernet savignon instead of sherry. I served it over egg noodles and it was DELICIOUS. The second and third time I made it instead of using beef stew meat I used a venison roast I had cut into cubes that had been sitting in milk for a few days. OMG! It was soooo DELICIOUS you couldn't even tell that it was made with venison. It was a good way to use the venison roasts I had in my freezer. Plan on making it again tonight. But I do recommend using 3/4 cup of a good cabernet savignon instead of the sherry. The wine gives the gravy a nice deep flavor and using 3/4 cup increases the amount of gravy to pour over the noodles. Great recipe! Read More
(3)
Rating: 5 stars
03/25/2017
This was yummy. I added a bit of Worcestershire sauce and left out the thyme. I was busy and instead of flouring and braising the meat, I put everything in the slow cooker. Cooked on high for about an hour, and then on low for about four hours. The meat was very tender. I thickened the "gravy" before serving by slowly stirring in a couple of tablespoons flour mixed with cold water into the slow cooker until it was a good consistency. I served it over mashed potatoes because a family member wouldn't be home until later and that seemed easier to reheat. Will make again. Read More
(2)
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Rating: 4 stars
11/22/2015
Very good... It was a little sweet but delicious none the less. I will definitely make this easy dish again! I served over mashed potatoes instead of noodles though. Read More