Recipe - Golden Beef Stew

1 pound Stew meat, cut into bite
sized pieces
1 md Onion, chopped
3 tablespoon Olive or vegetable oil
1 cn Campbells Golden Mushroom
soup
One half cup Dry white wine
1 Clove garlic chopped (you
could use dried minced
garlic)
One half teaspoon Dried thyme
One half teaspoon Dried cumin powder
Salt and pepper to taste
3 md Potatoes, peeled and minced
3 Carrots, cut or sliced up

Brown the stew meat and onion in the oil in a large pot or dutch oven. Add
the Golden Mushroom soup, seasonings, wine and enough water to generously
cover the meat. Cover and simmer on low heat for several hours, stirring
often and adding more liquid if necessary. About an hour before serving,
add the potatoes and carrots. When they are soft, and the stew thick and
golden brown in color, it's ready. Serve over rice or with thick slices of
sourdough bread.

Posted to EATL Digest 14 Jan 97, by J Wendel jwendel@REDSHIFT.COM on
Wed,
15 Jan 1997.