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
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Ingredients
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2 pounds
beef stew meat cut into chunks
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6
large carrots, peeled and sliced in big chunks diagonally
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1
large onion, sliced
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2
garlic cloves, smashed
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1 pound
tiny round potatoes (no slicing required!), or 6-8 red potatoes, halved
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1
can tomato soup
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1
cup (or one soup can) red wine
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2-3
sprigs fresh thyme (or one t. dried)
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1
spring fresh rosemary (or 1/2 t. dried)
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1
t. kosher salt
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1
t. fresh pepper
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1
bay leaf (don't sweat it if you don't have one)
Directions
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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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