New Recipe: Shredded Beef and Baked Onion Dip

So it’s 10 below with the wind chill here and I’ve been thinking of some of my favorite meals. And some of my favorite books, especially books that are based around the upcoming holiday. And my all time favorite is How the Grinch Stole Christmas.

What’s not to love? A miserly Grinch who has only one goal – take all of the items from the Who’s down in Who-ville so they can be a miserable as he is when Christmas Day hits. But what he doesn’t count on is that the spirit of Christmas will embed itself deep in his heart and make it grow 3 sizes.

The Who’s invite him to stay and celebrate this wonderful day with him, and even allow him to carve the roast beast. And that is what inspired me to share this recipe.

This is a family favorite and one I make every Christmas Eve (and all throughout the year). I apologize that I don’t have a picture of this one to share, but will update the next time I make it.


3 pounds beef stew meat
1 can golden mushroom soup
1 can french onion soup

Place all of the above ingredients in the crock pot and let it cook on low for 6-8 hours. The meat should fall apart and shred at this point. You can eat this over mashed potatoes, rice, or noodles. In our family, we make a sandwich with the baked onion dip that follows.


1 Vidalia onion, chopped into bit size pieces
1 cup mayonnaise (real mayo, not Miracle Whip)
1 cup shredded Parmesan cheese

Mix all of the ingredients and place in a small baking dish. Bake at 350 for 40 minutes or until brown an bubbly. This can be served with crackers or bread. We prefer it on sandwiches.

My hubby created this delicious sandwich. Take a nice fresh baked hardroll and spread a little prepared horseradish on it. Spoon on some of the shredded beef and baked onion dip and enjoy.

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