Just Leave It Beef and Wine

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Always a Hit at My Dinner Parties!

Do you have a recipe that is just really special? You know one of those recipes that just brings back all sorts of memories every time you make it? I can’t wait to tell you about one of my family favorites.

My grandmother Mimi was a wonderful cook. l always loved hanging out in the kitchen with her. Not only did she like to cook but she truly loved to entertain. She was known for throwing amazing dinner parties. People still talk about them.

I never remember her stuck in the kitchen the whole time. When she entertained I remember her really having fun with her family and guests. Her secret was keeping it simple but delicious. After Mimi passed away I was going through her kitchen and I struck gold!

I found one of her recipes and I knew right away this was extra special! I remembered this dish! It was something she used to make during the holidays. On the recipe card she had written “This is always a hit at my dinner parties!” Along with her seeing her handwriting, the smudge of her coral lipstick brought tears to my eyes but I was excited too! I had to make it right way.

I ran out to get the groceries to make this for my family and it was a hit! I’ve been making and sharing this recipe ever since! It really is a winner! I even love her name for this recipe. She called it “Just Leave It Beef and Wine.” That’s exactly what you do. Just throw it all together and then leave it! While it was in the oven, I can picture Mimi setting the table, putting on her lipstick and getting ready for her guests while this was cooking away and making the house smell amazing. Mimi used to bake this covered in foil in the oven. These days I make this dish in my slow cooker.

I’m a big fan of my 6 Quart Nesco Slow Cooker. I love it because I can literally leave it and forget it. It has a digital panel so I can set it to cook on low for 8 hours and if I don’t get home from work on time no big deal. After 8 hours it will automatically go to the warm setting so when I walk in dinner is done perfectly and the house smells amazing.

Just Leave It Beef and Wine Ingredients and Nesco Slow Cooker

I’m teaming up with Nesco to spread the word about their slow cookers and some of their other great appliances, like their amazing roasters and digital pressure cookers. They are my key ingredients to getting dinner on the table for my family on crazy busy work days. Click Nesco to learn more!

Okay, let’s get cooking! Here’s how to make my Just Leave It Beef and Wine. Click Just Leave It Beef and Wine for my complete and printable recipe.

Cut Up Chuck Roast

First lets start with the beef. I like to go to my butcher and get 4 pounds of chuck roast trimmed of most of the fat and cut into 2 inch pieces. If you are feeling ambitious you can just buy two or 3 nice size chuck roasts and cut them up yourself.

Soups for Just Leave It Beef and Wine

In a big bowl, toss the beef together with 1 packet of dry onion soup mix, and 1 can each of Campbell’s cream of mushroom, cream of chicken, and cream of celery soup. I know it sounds a bit weird but trust me on this. Next you add 2 tablespoons or a few heavy dashes of Worcestershire sauce, and last but definitely not least comes the wine.

Small Bottles of Wine for Just Leave It Beef and Wine

You need a dry red wine like a Cabernet Sauvignon or a Merlot. It doesn’t have to be the real expensive stuff. In fact I use the mini bottles of wine with the screw caps. They work great for recipes like this. If you have a little extra you can just screw on the cap and put it in the fridge to save for another recipe. This recipe calls for 1 cup of wine but, I’m pretty sure Mimi didn’t measure. I don’t really either. Just dump a good amount of wine in there. A little more, even better. Don’t worry – the alcohol cooks out but that red wine really makes this dish and gives it so much flavor so don’t skimp on it.

Just Leave It Beef and Wine Mixed in the Nesco Slow Cooker

Okay, now there are two ways you can do this. You can bake it covered in a large casserole dish in a pre-heated 300 degree for 3 to 4 hours or until that beef is super tender, or even easier throw it all in the slow cooker, mix it together and cook it on low for 8 hours. Either way it turns out perfect every time. Your house never smelled so good!

Sometimes I’ll add a few cups of sautéed mushrooms the last 30 minutes of cooking. Up to you. My kids don’t do mushrooms but I love them, so you can sautée them and serve them on the side too. This is also delicious with a dollop of sour cream and some chopped fresh parsley on top. As I mentioned Mimi kept her dinners pretty simple. She’d serve this over buttered egg noodles. It’s great over mashed potatoes too.

Then, Mimi would toss together a big beautiful salad. I love it with my Poached Pear Walnut Salad, my Cherry Pecan Salad or my Pomegranate Orange Salad. Pick up some crusty French Bread and you are good to go. For dessert I serve this with my gorgeous but oh so easy Death By Chocolate Cake. Done deal. You’ve got one delicious easy breezy dinner! I promise you it will be a hit!

Just Leave It Beef and Wine

Prep Time 10 minutes
Cook Time 4 hours
Servings 8

Ingredients
 

  • 3 pounds chuck roast or stew meat - cut in 2-inch cubes
  • 1 can (10.75 ounces) cream of mushroom soup
  • 1 can (10.75 ounces) cream of celery soup
  • 1 can (10.75 ounces) cream of chicken soup
  • 1 cup dry red wine (or even more)
  • 1 packet (1 ounce) dry onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup water

Instructions
 

  • Mix all ingredients together.
  • Bake covered in a large casserole in a preheated 300 degree oven for 4 to 5 hours until beef is super tender.
  • Serve over warm noodles or mashed potatoes.
  • You can also make this in a slow cooker.
  • Cook on low for 8 hours or until beef is fall apart tender. If gravy is a bit thick, add a bit more water or wine.

Notes

You can add 8 ounces sliced or white button mushrooms the last hour of baking or serve with the dish with sautéed mushrooms. Delicious over buttered egg noodles. Also great with a dollop of sour cream and chopped parsley on top.

Nutrition

Calories: 432kcal | Carbohydrates: 12g | Protein: 36g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1302mg | Potassium: 722mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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36 Comments

  1. Jeanette Brown says:

    I made this today…AWSOME…I’m making this for Christmas dinner….

  2. Made this last night & served over mashed potatoes – excellent! So easy to put together (cutting up beef is most time consuming) – house smelled wonderful as it cooked in the oven. I added 1/2# fresh mushrooms, quartered, as suggested….definitely a keeper!

  3. Denise kormanec says:

    Another great recipe! Loved that you can put in crock pot. Wish you had a show here in Ohio. So many great recipies.

    1. Amy Hanten says:

      Thanks, Denise! I appreciate your nice note!

  4. Barb Karsky says:

    Made this dish last nite. Taste test was way salty, so I added a pinch of sugar. DELICIOUS and so easy! Saw you Jason Mathesom Show. He loves you and now so do I! Thanks for sharing.

  5. Debbie Savage says:

    Loved this dish and so easy! Especially during the holidays when time is an issue. I stayed true to the recipe. Cooked in a crock pot on low for 7 hours. Roast was moist and tender. Even better with sauted mushrooms. The gravy was the best part! Paired it with mashed potatoes. This will definitely be one of my “go to” recipes.

  6. Amy, I will be cooking this for folks who do not drink alcohol-is there a non-alcoholic beverage that would compliment this recipe. Also, it does seem as though it could be quite salty- Would low salt soups work? Did you add any additional seasonings?

  7. Sue Shearer says:

    Made this yesterday. Cooked for four hours in the oven in my Staub cast iron cocotte. It made a wonderful, tasty gravy but it was very salty. Would definitely use low sodium soups in the future. Can’t say the meat was tender, but it was ok. I don’t think my husband will eat the leftovers. I served it with a big baked potato since my husband doesn’t like noodles or mashed potatoes. I think I will try making chicken thighs with this recipe though. Lots of possibilities with this delicious gravy.

  8. Hi Amy!
    Would I cut this recipe in half to make for 3 people? I want to try it, but I won’t need so many servings. I want it to turn out though. Thanks!

    1. Amy Hanten says:

      Hi Tanya. Sure just cut in half but go ahead and use three full cans of soup. It will still turn out great! -Amy

  9. How many servings in the recipe?

    1. Amy Hanten says:

      Hi Sue, If you use 4 pounds of cubed chuck roast it will serve about 12, 3 pounds about 9. Hope you love it! -Amy

  10. Is this ok for children to eat… with the added wine?

    1. Amy Hanten says:

      Hi Sue,
      Yes, you only use about a cup of wine the alcohol will cook out when the dish cooks. Thanks! -Amy

  11. Hi Amy, I am making this for a family holiday party next week. There will be 17 of us. If I double the recipe, do you recommend doubling all the ingredients exactly?
    Thank you!

    1. Amy Hanten says:

      Hi Laurie,
      Yes, double everything exactly. If doing this in the oven I’d bake a little longer like 4 to 4 1/2 hours or until beef is really tender. Hope you love it! -Amy

  12. Sue (McHenry IL) says:

    Made this the other day and it was so delicious and tender. Followed the recipe exactly and the gravy was so good. I think the cabernet is the key flavor ingredient. I always buy that little four pack for my cooking. Thank you so much for this wonderful recipe. Stay safe out there traveling on the wintery roads.

    1. Amy Hanten says:

      Thank you for sharing Sue! So glad you loved it! It’s a family favorite! -Amy

  13. This looks so delicious!

    1. Amy Hanten says:

      It’s really is amazing Ali. You need to make this! -Amy

  14. This looks great for tonight! I have a busy day so I will put it in the oven when I get home! YUM

    1. Amy Hanten says:

      Hi Judy, I hope your family loved it! -Amy

  15. Making it now. It smells really good.

  16. Maryellen Shute says:

    This is the first recipe I made in my new Crock Pot. It’s so easy and my husband and I love it. The soups and wine make a delicious gravy and the beef is really tender.

    1. Amy Hanten says:

      Hi Mary Ellen. I’m so glad you like it! It’s one of my all time favorite dishes! -Amy

  17. Hi Sue. No water. Just the canned soups. -Amy

    1. That’s what I thought ..we just finished eating dinner…great tasting! Thanks

  18. Hi Sandy and Marilyn, Yes you could leave out the wine. Just add 1 cup chicken stock, beef stock, or water. It will still be great! I do like to sprinkle some fresh chopped parsley on top before serving. Thanks! -Amy

    1. Do you add water to each of the condensed soups or just each can.

  19. Hi Amy,
    Can you substitute something else for the wine in your Just leave it beef and wine recipe?

  20. Marilyn St John says:

    Amy could you make this without the wine and is there parsley sprinkled on the top?

  21. Amy Hanten says:

    Hi Nicole. It really depends on the recipe. For this Beef and Wine I like using a dry red wine like a Cabernet or Merlot. For a recipe that calls for a lighter sauce with shrimp or chicken I normally use a dry white wine like a Chardonnay or Pinot Grigio. Hope that helps! Thanks!

  22. Nicole VandenHeuvel says:

    Hi Amy, on your show you suggested the wine you typically use. Can you please refresh my memory what that was? Thank you!

  23. Amy Hanten says:

    Hi Dennis, You can buy gluten free canned soups. I would think they would work fine in this recipe! And, thanks for your comment. In know, there’s alot of people going gluten free these days! -Amy

  24. Dennis (Menomonee Falls) says:

    Amy:
    Can you convert your “Just Leave it Beef and Wine” recipe to gluten free? This sounds delicious but being a Celiac it’s off limits to me. I’ve been following your newsletter for years and I’ve been waiting for you to run a few GF recipes now and then. You just may find a huge new audience!