Fireside Beef Stew

Name: Fireside Beef Stew
Ingredients: 2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces; 1 tablespoon browning sauce, optional; 1/4 cup dry cream of rice cereal; 4 medium carrots, cut into 1-1/2-inch chunks; 2 cups thinly sliced onions; 1 garlic clove, minced; 1/2 to 1 teaspoon dried marjoram, crushed; 1 teaspoon salt; 1/4 teaspoon pepper; 1 cup dry red wine or beef broth; 1 jar (4-1/2 ounces) whole mushrooms, drained; Hot cooked noodles

12 ingredients

2 steps

Ingredients

2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
1 tablespoon browning sauce, optional
1/4 cup dry cream of rice cereal
4 medium carrots, cut into 1-1/2-inch chunks
2 cups thinly sliced onions
1 garlic clove, minced
1/2 to 1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked noodles

Directions

1

In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles.
2

Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.