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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 12 |
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My husband and I made this recipe for friends one night on short notice. It is hot and filling and full of vegetables on a cold winter night. We make this on a Friday night for the weekend if guests are coming over. Ingredients:
2 lbs stew meat |
1/2 cup flour |
5 bay leaves |
1 (1 ounce) package onion soup mix |
1 (125 g) package bovril powder |
2 cups water |
2 tablespoons worcestershire sauce |
1 teaspoon garlic salt |
1 teaspoon oregano |
1 teaspoon basil |
salt |
pepper |
1/2 cup dry red wine |
3 large potatoes |
3 large carrots |
3 celery ribs |
1 small onion |
1 medium sweet potato |
1 medium turnip |
3 large parsnips |
1 (15 ounce) can peas |
1 (15 1/4 ounce) can corn |
Directions:
1. In large stew pot or soup pot brown the beef with flour, onion soup, bovril, Worcestershire, garlic salt, oregano and basil.
2. Once the beef is browned add the bay leaves and the water.
3. Stir and simmer while preparing the vegetables (about 45 minutes).
4. Peel and cube all vegetables into bite-size bits and add to pot all at once.
5. Stir in so well covered.
6. Add 1/2 cup wine and stir.
7. Add water to pot till all vegetables are covered and there is enough juice for dipping.
8. Cook over low heat for about and hour till vegetables are tender.
9. Serve with fresh parmesan cheese and French bread.
10. Makes about 12 servings.
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