Beef Pot Pies with Irish Cheddar Crust
You can never have too many main course recipes, so give Beef Pot Pies with Irish Cheddar Crust a try.
Hearty Beef and Mushroom Soup
Details
- Serving Size: 4
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 6 Points
Cuisine
- soup
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 bay leaf
- 3/4 pound beef stew meat, trimmed of fat and cut into bite sized pieces
- 1 can low sodium beef broth
- 1 can golden mushroom soup
- 4 cloves garlic, minced
- 4 cups kale, trimmed and cut into bite sized pieces
- 1 cup merlot
- 1 package mushroom , sliced
- 2 teaspoons olive oil
- 1 medium Onion, diced
- 3 cups water
- 1 tablespoon Worcestershire sauce
Instructions
Heat large saucepan or dutch oven over medium heat with olive oil.
Add onion and garlic and cook 5 minutes until softened.
Add kale and mushrooms. Simmer another 15 minutes until kale and mushrooms are tender.
Add mushroom soup and simmer until 5 minutes to heat through.
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