To save time, the night before serving this tasty dish, Mary Jo in Mansfield, Ohio trims the meat, cuts up the vegetables and stores in the fridge in separate containers. Prep takes only minutes next morning. At night, she simply cooks the noodles and bakes some cheesy garlic toast to complete her warm, hearty, fuss-free meal!
Category: Main Dish
Cuisine: French
1 1/2 lbs Stew meat cut into 1" cubes
1/2 lbs Mushrooms Fresh, halved
4 med Carrots choppend
1 (10 3/4 oz) can Condensed Golden Mushroom Soup (Undiluted)
1 lg Onion cut into wedges
1/2 cup Burgandy Wine or Beef Broth
1/4 cup Quick-Cooking Tapioca
1/2 t Kosher Salt
1/4 t Dried thyme
1/4 t Black pepper
Hot Cooked Egg Noodles
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