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Author Notes: This is a variation on Peg Bracken's Stayabed Stew recipe from the I Hate to Cook Book, which is superb as is, but I have added some wine, fresh herbs and more vegetables. Try not to get too freaked out over the can of soup. This is a dump and go recipe and it is surprisingly good for absolutely no effort. I usually ramp up the carrot count, so I am off the hook for preparing a side salad or other vegetables. I serve this with a loaf of bakery bread. —MartyM
- 2 pounds beef stew meat cut into chunks
- 6 large carrots, peeled and sliced in big chunks diagonally
- 1 large onion, sliced
- 2 garlic cloves, smashed
- 1 pound tiny round potatoes (no slicing required!), or 6-8 red potatoes, halved
- 1 can tomato soup
- 1 cup (or one soup can) red wine
- 2-3 sprigs fresh thyme (or one t. dried)
- 1 spring fresh rosemary (or 1/2 t. dried)
- 1 t. kosher salt
- 1 t. fresh pepper
- 1 bay leaf (don't sweat it if you don't have one)
- Place the meat and vegetables into a large dutch oven. Mix the soup and wine and pour on top. Stir in seasonings. Cover and bake at 275 F for five hours.