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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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Hearty and delicious beef stew. Ingredients:
3 lbs boneless chuck roast, cut into 1 inch cubes |
3 large potatoes, peeled and chopped |
2 large yellow onions, chopped |
5 carrots, peeled and chopped |
1 cup mushroom, chopped |
1/2 cup bacon, diced |
15 ounces corn, drained |
15 ounces peas, drained |
2 (11 ounce) cans condensed tomato soup |
5 cups beef stock |
2 cups red wine |
3 garlic cloves, minced |
2 tablespoons flour |
2 tablespoons cooking oil |
2 bay leaves |
1 teaspoon dried basil |
1 teaspoon cumin |
1 teaspoon dried parsley |
Directions:
1. Heat oil in 6 quart pot on high heat.
2. Season meat with salt and pepper, coat in flour, then brown for 1 min on each side. Remove meat and set aside.
3. Lower heat to medium. Add bacon, garlic, and 1 onion. Cook for 5 minutes.
4. Add wine, and reduce for 10 minutes.
5. Add beef, soup, broth, bay leaves, thyme, basil, cumin, and parsley. Bring to a boil. Lower heat to a simmer. Cook, covered, for at least 2 hours, stirring occasionally.
6. Add potatoes, carrots, onions, mushrooms, corn, and peas. Bring to a boil. Cook, uncovered, for 40 minutes, stirring occasionally.
7. Remove bay leaves and thyme. Enjoy.
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