“The recipe is made with stewing beef and tomato soup. It is a family recipe that was passed down from a family friend.” - by Tammi
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 361 cal
- 18%
- Fat
- 13.1 g
- 20%
- Carbs
- 22.1 g
- 7%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"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 tom..." See moreato 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."
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