Charlie's Beef Stew: The Best Charlie's Beef Stew Recipe from Cook'n

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	Charlie's Beef Stew

Serves: 6

Print this Recipe

   1 boneless beef chuck 1 1/2 - to 2-pound cubed and trimmed of all fat
   1/4 cup vegetable oil
   1 10 1/2-ounce can onion soup
   1 10 1/2-ounce can cream of mushroom soup
   1/4 cup burgundy wine

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Heat oven to 250° F. Brown meat in oil in a Dutch oven or heavy oven pot. Mix together the soups and wine; pour over meat. Cover and bake for 5 hours, stirring occasionally. Serve over noodles or rice.

Note: Can be baked at 350° F for 3 hours or until tender.

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