Beef and Vegetable Stew
Ingredients :
2 cups water
1 10.75-ounce can condensed golden mushroom soup
1 10.75-ounce can condensed tomato soup
1/2 cup dry red wine or beef broth
2 cups chopped cooked roast beef
1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
1/2 teaspoon dried thyme, crushed
Way to make :
1. In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.
2. Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
2 cups water
1 10.75-ounce can condensed golden mushroom soup
1 10.75-ounce can condensed tomato soup
1/2 cup dry red wine or beef broth
2 cups chopped cooked roast beef
1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
1/2 teaspoon dried thyme, crushed
Way to make :
1. In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.
2. Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.
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