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Beef Stew with Red Wine

User Rating 3 Star Rating (1 Review)


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  • 2 pounds stewing beef, cut in 1-inch cubes
  • 1 envelope onion soup mix
  • 1/2 cup burgundy, dry red wine
  • 1 can cream of mushroom soup
  • 1/4 cup quick cooking tapioca
  • 1 can mushrooms, whole, (4 ounces)


User Reviews

Reviews for this section have been closed.

 3 out of 5
Tasty stew, but rather thick, Member carey7511

The stew was tasty, but the cooking time was only about 6 hours and the stew was very thick. If you cook the stew the total amount of time you will have to watch it very closely stirring constantly.

3 out of 3 people found this helpful.

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