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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 6 |
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Plain and simple. Not rocket science, but you have to use the soup. Put in the oven and walk away. I have tried it in a crock pot but prefer oven method. Ingredients:
2 lbs chuck steaks, trimmed and cut in cubes |
6 carrots, cut in thick slices |
2 large onions, chopped coarsely |
1 large potato, cut into large dice |
1 bay leaf |
1 teaspoon oregano |
1 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
1 (10 1/2 ounce) can tomato soup |
0.5 (10 1/2 ounce) can water or 0.5 (10 1/2 ounce) can dry red wine or 0.5 (10 1/2 ounce) can beer |
Directions:
1. Preheat oven to 275°F.
2. In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
3. In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
4. Cover with foil and then the lid.
5. Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
6. Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.
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