Light ahead of time 25 charcoals. Set a 12" camp dutch oven over the 25 hot charcoals. Let oven heat up for 8-10 minutes.
Add vegetable oil to oven and allow to heat. Dredge stew meat in flour. Remove excess flour from meat and add to oven a little at a time to brown meat through. Add onions, mushrooms, and the next three ingredients. Stir often to allow onions and mushrooms to brown as well.
While meat mixture is browning, mix together in a medium bowl the beef stock, mushroom soup, sour cream and worcestershire sauce.
When the meat is cooked through and the onions and mushrooms are browned, pour red wine into oven and deglaze pot to release all stuck to bottom bits of delicious goodness. Cook 5-8 minutes more or until the smell of alcohol is gone from the oven. Spread uncooked noodles evenly over meat mixture, pour soup mixture over noodles to moisten noodles well. Cover oven with lid and take 15 charcoals from under the pot and place on the lid in a circle pattern, leaving 10 charcoals under the pot. Cook for 30 to 45 minutes or until noodles are fully cooked.
Remember to rotate the oven 1/4 turn clockwise and the lid 1/4 turn counter clockwise every 15 minutes to prevent hot spots. Check after 30 minutes to determine total cook time. When noodles are al dente, the dish is done.
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|Serving Size: 1 Serving (719g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 345 (36%)|
|Amt Per Serving||% DV|
|Total Fat 38.4g||51 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 214.1mg||66 %|
|Sodium 1367.9mg||47 %|
|Potassium 1469.1mg||39 %|
|Total Carbohydrate 83.4g||25 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 78.4g|
|Protein 71.5g||102 %|
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Calories per serving: 969
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