Ingredients:
1.5 pounds of stew beef
1 cup Red wine Vinegar
1 can condensed French onion soup
1 can condensed beef mushroom soup
1/3 cup tomato paste
½ tsp garlic powder
½ tsp black pepper
¼ tsp ground ginger
1 tbsp Fresh Rosemary, finely chopped
6-8 red potatoes quartered
2 cups carrots cut into ¼ to ½ inches round
1 cup mushrooms
Directions:
Cut beef into ½ inch cubes and trim fat. Place in a glass dish. Add red wine vinegar and French onion soup. Stir well. Place in the refrigerator for about 2 hours. In a large pot, boil potatoes and carrots until slightly tender. Remove and drain water. In a large skillet, add beef mixture with garlic, pepper and ginger. Brown meat on both sides. Reduce heat to a medium and continue cooking for about 3-4 more minutes, stirring occasionally. Add vegetables and cook with lid on for about 5-7 minutes. Add beef mushroom soup, tomato paste and rosemary. Continue to cook on a low simmer while stirring frequently. The sauce will thicken. Once, sauce is thickened. Serve.
Options:
If you prefer to serve with rice or noodles, do not add potatoes.