I'm not sure if this is a stew or a casserole, but I know it's a beef recipe so stuck it here under Beef.
Start with a 1.5 lb chuck roast and trim into bite size pieces.
Shake the pieces in some seasoned flour (I used salt, pepper and yellow curry powder) and brown in batches in a Dutch Oven using EVOO.
Add all the beef back into the DO and add some mushrooms. Stir.
De glaze using a red wine. I used about 1/2c of burgundy.
Then add 1 can each of Campbells cream of onion soup and French onion soup. Stir and mix all together.
Put the lid on and put in a 300F oven for two hours.
That's all there is to it. It reduces and thickens nicely.
Start with a 1.5 lb chuck roast and trim into bite size pieces.
Shake the pieces in some seasoned flour (I used salt, pepper and yellow curry powder) and brown in batches in a Dutch Oven using EVOO.
Add all the beef back into the DO and add some mushrooms. Stir.
De glaze using a red wine. I used about 1/2c of burgundy.
Then add 1 can each of Campbells cream of onion soup and French onion soup. Stir and mix all together.
Put the lid on and put in a 300F oven for two hours.
That's all there is to it. It reduces and thickens nicely.