There are few dishes that hold a candle to the comforting, hearty, and delectable delight that is Sherried Beef. This classic meal, often associated with festive family gatherings and cozy Sunday dinners, has a rich history and an even richer flavor. The recipe has been passed down through generations, with each family adding their own unique twist. The version I’m sharing with you today is my personal favorite. It’s a simple combination of chuck cubes, onion soup mix, cream of celery soup, and sherry. Yes, you read that right – sherry! The sherry infuses the beef with a subtle sweetness and depth of flavor that is truly unparalleled. The beauty of this dish lies in its simplicity. It requires minimal prep time, making it the perfect choice for busy weeknights. But don’t let its ease fool you – each bite is a mouthful of tender, juicy beef that’s been slow-cooked to perfection in a savory, creamy sauce. I love this recipe because it’s a reminder of home. It’s a dish that evokes memories of family, love, and togetherness. I hope it brings the same warmth to your home as it does to mine.
Ingredients
- 3 lb. chuck cubes
- 1/2 envelope onion soup mix
- 2 cans cream of celery soup
- 3/4 can sherry (dry)
Baking Instructions
- Mix the onion soup mix, celery soup and sherry; pour over meat in large casserole or roasting pan.
- Cover; bake at 325° for 3 hours.
- Stir occasionally.
- Add water if needed.
- Quick and easy!!
Calorie: 500
Total cooking time: 3 hours
Difficulty level: Easy
The Great Sherried Beef Shenanigans
Well, well, well. If it isn’t my favorite foodie friends, back for more culinary fun. Today, we’re going to tackle a recipe that involves chuck cubes, onion soup, cream of celery soup, and sherry. Yes, you read that correctly – sherry. What’s the dish, you ask? It’s a hearty, soul-warming Sherried Beef.
The Ingredients Gathering
You know how superheroes assemble their team to save the world? Well, that’s me, gathering my ingredients to save dinner. First, I had to wrangle up my trusty chuck cubes. The 3 lb. bag was glaring at me from the freezer, like a frozen Bessie asking, “Why me, oh why me?”.
Then came the onion soup – half an envelope, to be precise. It sat there, sulking in the pantry, whispering, “Half of me isn’t good enough for you?”. Next, we had the cream of celery soup. Two cans of the stuff, because why not? It’s like the underappreciated middle child of soups.
And finally, the sherry. Ah, sherry, you sweet, dry, enigmatic vixen. To be honest, I used about 3/4 of a can, but who’s measuring? Probably the same person who decided to put soup in a cake… or maybe it was the other way around?
The Mixing Marathon
All right, folks. Time to get your hands dirty. Well, not literally. Please wash your hands. Hygiene, people!
The process is simple: Mix the onion soup mix, celery soup, and sherry. It’s like creating a beige, chunky, alcoholic soup. It doesn’t look appetizing, but trust me, we’re not finished yet.
Once mixed, pour it over the chuck cubes. Now, this is where it gets interesting. You’re literally dousing beef in soup, and if that doesn’t sound like a Tuesday night party, I don’t know what does.
Baking, Waiting, and Stirring
Now, we move on to the waiting game. Cover your meaty, soupy masterpiece, shove it in the oven and bake at 325° for 3 hours. You can use this time to ponder on life’s big questions. Like, why are they called chuck cubes, not beef squares? Or, why is there no celery in cream of celery soup?
Remember to stir occasionally. Not too often – we don’t want to disturb the meat’s beauty sleep. And if things look a bit dry, don’t panic. Just add water. It’s like a magic elixir.
The Unveiling and the Quick and Easy Verdict
After what seems like an eternity (or just a Game of Thrones episode), it’s time to unveil your masterpiece. The aroma that greets you is a heady mix of beef, onion, celery, and sherry. It’s like a perfume I’d call Eau de Dinner.
The verdict? Quick and easy! I mean, if you consider three hours of baking quick. But hey, all good things take time, and this Sherried Beef is no exception.
So there you have it, folks. Our little Sherried Beef escapade. And remember, any recipe can be quick and easy if you’re having fun… or if you have a good bottle of sherry on hand. Cheers until our next mealtime mischief!
