Stayabed Stew Deux

January 30, 2018
1 Ratings
  • Serves 6
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

What You'll Need
  • 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)
  1. 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.

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