 |
Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
This is my Aunt Bunny's recipe. I don't know where she got it from, but Mum started make it too & it's made it's way into my own cookbook. I've substituted a good Italian tomato sauce for the soup and I even added wine once. With these you just cook it a bit longer to reduce a bit more. Either way it's a very easy stew and it always tastes good. Oh, I also add garlic. Ingredients:
1 1/2 lbs cubed beef |
2 celery ribs, chopped |
4 carrots, chopped |
2 large onions, sliced |
10 1/2 ounces tomato soup, undiluted |
0.5 (10 ounce) can water (use soup can) |
3 potatoes, peeled & cubed |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1/2 teaspoon thyme |
1/2 teaspoon basil |
Directions:
1. Place all ingredients in a 3 quart casserole & stir until well mixed.
2. Cover tightly & bake in a 350F oven for about 3 hours.
3. Serve with baking powder biscuits or warm rolls.
4. This is almost way too easy, but it does work. If you want you can flour & brwon the beef cubes first, but if you want the easy way, this is it and it is still really good.
|
|