A Year-Round Guide to Franklin and Nantahala

Editor’s Note: This recipe was submitted by Marie Nales and appeared in the January 2008 issue of Our State. Yield: 4 to 6 servings 2 pounds beef, cut in small

Rosemary and Goat Cheese Strata

Editor’s Note: This recipe was submitted by Marie Nales and appeared in the January 2008 issue of Our State. Yield: 4 to 6 servings 2 pounds beef, cut in small

Slow-Cooker Beef Stew

Editor’s Note: This recipe was submitted by Marie Nales and appeared in the January 2008 issue of Our State.


Yield: 4 to 6 servings

2 pounds beef, cut in small pieces, fat trimmed
cooking spray
½ cup Burgundy wine
1 10.5-ounce can cream of mushroom soup
1 envelope dried onion soup mix
1 6-ounce can sliced mushrooms with liquid

Brown beef in a nonstick pan coated with cooking spray until nicely browned. Place beef and its juices in slow cooker. Combine remaining ingredients in a medium bowl and then pour over beef. Cover. Cook on medium heat for 3 hours. Do not remove the cover during cooking. Serve over rice.

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This story was published on Dec 15, 2011

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.