2 lbs. stew meat (cubed)
1/2 cup flour
1 tsp. salt
1 tsp. dry mustard
1/2 lb. bacon (cut into bite size pieces)
1 package onion soup mix
3 cups water
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1 liter RedEye Original
1 tsp. sugar
1 cup barley
1 20 oz. pkg. frozen mixed soup vegetables
1/2 of 20 oz. pkg. frozen cup corn
1 onion (chopped)
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Coat meat with mixture of flour, salt and mustard. Fry bacon in large Dutch oven. Remove bacon then brown meat in bacon drippings. Add soup mix and water. Cover and simmer for 1 hour. Add Original RedEye, sugar, barley, bacon, frozen vegetables and onion. Simmer for another 45 minutes. Need more liquid? Add more RedEye!
submitted by: B.M. Windmayer, Muskegon, MI <-- back to recipes |
