Sherried Beef

4 ingredients
5 steps

Ingredients

  • 3 lb. stew beef or chuck roast, cut in 1-inch cubes
  • 3/4 c. cooking sherry
  • 2 cans cream of mushroom soup
  • 1 envelope dry onion soup mix

Directions

  1. 1
    Place meat in large casserole or slow cooker with tight fitting cover (do not brown meat).
  2. 2
    Heat mushroom soup, onion soup mix and sherry in a saucepan; do not add salt.
  3. 3
    Pour over meat.
  4. 4
    Cover casserole; bake in a 350° oven for 3 hours; cook in slow cooker for 3 to 3 1/2 hours at medium setting.
  5. 5
    Serve over noodles or rice. Serves 6 to 8.

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