Onion soup replaces beef broth and sautéed onion making this classic French beef stew easier than ever to prepare. The flavors in this dish intensify over time so it tastes even better the second day.
cost per recipe: $13.22
The price is determined by the national average.
pounds boneless beef chuck roast, cut into 1/2-inch pieces
strips bacon, cut into 1-inch pieces
package (8 ounces) sliced mushrooms
tablespoon tomato paste
cup dry red wine
can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup
ounces baby-cut carrots, cut in half lengthwise
tablespoons chopped fresh parsley
Season the beef as desired. Cook the bacon in a 6-quart saucepot over medium-high heat for 2 minutes. Add the beef and cook until well browned, stirring occasionally.
Add the mushrooms and cook for 3 minutes, stirring occasionally. Add the tomato paste and wine and cook and stir for 1 minute. Add the soup and carrots and heat to a boil. Reduce the heat to low. Cover and cook for 35 minutes or until the beef is fork-tender. Sprinkle with the parsley before serving.