This is one of my husband’s favorite dishes. He calls it “love stew” because he says that I make it with love. Goofball. I actually combined a couple of slow cooker recipes to create a version that we like best. Tonight’s October weather turned cold and rainy; just perfect for this comfort food. In addition, my husband has returned from a two-week trip to India and was in need of some food made with extra love.
2 lbs. stew meat
4 slices bacon
1/4 cup flour
1 medium yellow onion, chopped
1 can cream of mushroom soup
1 package dry onion soup mix
1 can sliced mushrooms, drained
1 cup Burgundy wine
1/2 cup sour cream
egg noodles, cooked
1. Cook bacon in a skillet until crisp. Set aside to drain, leaving bacon grease in skillet. In a plastic sack, combine stew meat and flour to coat. Brown in bacon grease and then place in slow cooker.
2. Add remaining ingredients (crumble the bacon) except sour cream and noodles. Cook on low for five or six hours.
3. Ten minutes before serving, add sour cream and heat through. Serve over egg noodles.