Stew Meat

EASY BEEF BURGUNDY
(Hermitage Church of Christ cookbook submitted by Gail Hogue)

1 pd. beef stew meat
1 can cream of mushroom soup or golden mushroom soup
1 can french onion soup

Wish soups together. Combine sauce and beef cubes and put in greased baking dish. Cover and bake for 3 hours at 350 degrees. Check after about 2 hours; you may need to add a little bit of water. Uncover and bake 20 minutes more.
Serve over rice or noodles or mashed potatoes.



BEEF STEW
(This isn’t exactly my mom’s recipe but it is based on hers.)
(This must be served on the first cool day of fall and you should have gingerbread cake with for dessert.)

Trim fat off 2 lb. meat and cut into bite sizes. Brown in a little oil. Add water (at least 2 c.), 1 onion, worstchershire sauce (2 T.), sugar (1 t.), salt, black pepper, allspice, dash cinnamon, garlic, and bay leaf. Simmer covered for 1 hour or until meat is tender. Add potatoes and cook 30 min. Add carrots and cook about 10 min. Take out the meat and veggies and remove bay leaf. Mix 1/4 c. flour with 1/4 c. water and a little hot liquid from the pot. Add back to the pot. Simmer and stir until desired thickness. Return meat and veggies to the pot. Season to taste.
Serve with French Bread.