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.
1.5 pounds boneless beef chuck roast, cut into 1/2-inch pieces4 strips bacon, cut into 1-inch pieces1 package (8 ounces) sliced mushrooms1 tablespoon tomato paste0.5 cup dry red wine1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup8 ounces baby-cut carrots, cut in half lengthwise2 tablespoons chopped fresh parsley
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