Tomato soup and stewed meat are used in the recipe. A family friend of the family passed it down as a family recipe.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 15 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup all-purpose flour
- salt and ground black pepper to taste
- 1 teaspoon paprika, or to taste
- 1 cube beef bouillon
- 1 cup boiling water
- ¼ cup sherry, or to taste (Optional)
- 1 (10.75 ounce) can condensed tomato soup
- ¾ teaspoon garlic powder
- 1 tablespoon white sugar
- ¾ teaspoon dried oregano
- ¾ teaspoon dried thyme
- ¾ teaspoon ground dried rosemary
- 1 tablespoon vegetable oil, or as needed
- 2 pounds cubed beef stew meat
- 1 large onion, chopped
Instructions
- Preheat an oven to 300 degrees F (150 degrees C). Whisk together the flour, salt, pepper, and paprika in a large bowl; set aside.
- Dissolve the bouillon cube in the water in a 2 quart casserole dish, then whisk in the sherry, tomato soup, garlic powder, sugar, oregano, thyme, rosemary until blended; set aside. Heat the vegetable oil in a large skillet over medium-high heat. Toss the beef in the flour mixture to coat, and shake off excess. Cook the beef in the hot oil, turning occasionally, until browned on all sides. Remove the beef to the casserole dish, and reduce heat to medium. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir the onion into the beef mixture.
- Cover, and bake in the preheated oven until the meat is very tender, 2 to 2 1/2 hours.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 441 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I made this without the sherry. It was good, but it seemed to be missing something (maybe the sherry!). I just think it could have been just a little tastier. I loved how easy it was to make and that I had all of the ingredients on hand.
This is an excellent recipe! The only change I made was cutting the sugar in half, otherwise it was delicious over egg noodles!
I did not use onions as I am allergic I used onion powder and a little more Sherry and put it in my crockpot. I can’t wait to taste it.
This was yummy. I added a bit of Worcestershire sauce and left out the thyme. I was busy and instead of flouring and braising the meat, I put everything in the slow cooker. Cooked on high for about an hour, and then on low for about four hours. The meat was very tender. I thickened the “gravy” before serving by slowly stirring in a couple of tablespoons flour mixed with cold water into the slow cooker until it was a good consistency. I served it over mashed potatoes because a family member wouldn’t be home until later and that seemed easier to reheat. Will make again.
Very good… It was a little sweet but delicious none the less. I will definitely make this easy dish again! I served over mashed potatoes instead of noodles though.
The first time I made this, I was looking for a recipe for stew meat. I followed the directions except i used about 3/4 cup cabernet savignon instead of sherry. I served it over egg noodles and it was DELICIOUS. The second and third time I made it, instead of using beef stew meat, I used a venison roast I had cut into cubes that had been sitting in milk for a few days. OMG! It was soooo DELICIOUS, you couldn’t even tell that it was made with venison. It was a good way to use the venison roasts I had in my freezer. Plan on making it again tonight. But I do recommend using 3/4 cup of a good cabernet savignon instead of the sherry. The wine gives the gravy a nice deep flavor and using 3/4 cup increases the amount of gravy to pour over the noodles. Great recipe!
This is a version of boeuf bourguignon except with canned tomato soup. The flavors were nice, a little sweet, I would omit the sugar next time because of the natural sweetness from using condensed tomato soup. Instead of cooking this in the stove for 2.5 hours, I placed it in a slow cooker for 4 hours.I added salt to taste at the end.