Oriental Beef Stew

• 2 lb. beef, cut into 1-inch cubes
• 1 large onion, sliced
• 1 Tbsp. oil
• 3/4 c. water
• 3/4 c. red wine
• 1 (10 1/4 oz.) can golden mushroom soup
• 1 Tbsp. brown sugar
• 2 Tbsp. soy sauce
• 2 Tbsp. vinegar
• 5 carrots, cut into pieces
• 4 stalks celery, cut into pieces
• 1 (16 oz.) can drained bean sprouts

1. Brown meat and onion in oil.
2. Drain.
3. Add water, soup, brown sugar, soy sauce and vinegar.
4. Cover.
5. Simmer 45 minutes or until meat is tender; stir occasionally.
6. Add vegetables; cover and cook 30 to 40 minutes or until vegetables are tender.
7. If thickened gravy is desired, thicken with 1 tablespoon flour, mixed with 1/4 cup water.
8. Serve over rice in bowls.
9. Lamb, pork or beef may be used.
10. Makes 6 servings.

beef, onion, oil, water, red wine, golden mushroom soup, brown sugar, soy sauce, vinegar, carrots, stalks celery, bean sprouts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=288301 (may not work)