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Gone All Day Stew

Yields6 ServingsPrep Time30 minsCook Time4 hrs 30 minsTotal Time5 hrs

Hearty beef & vegetable stew.
From: Annette

 1 can condensed tomato soup, undiluted
 1 cup red wine... we use Port
 ¼ cup all purpose flour
 2 lbs chuck roast - trimmed. Cut 1" to 2" pieces
 3 medium carrots, cut in 1" diagonal slices
 3 onions -- quartered
 4 potatoes cut in 1 1/2" chunks
 ½ cup celery, cut in 1" chunks
 12 large fresh mushrooms, Whole
 2 cubes beef bouillon
 1 tsp dried oregano
 1 tsp dried thyme
 1 tsp dried rosemary
 1 bay leaf
 fresh black pepper to taste
1

Mix soup, wine and flour in a roasting pan until smooth. Add the remaining ingredients.

2

Cover and bake at 275 for 4-5 hours.
Check on it after about 3 1/2 hours, add liquid it is getting dry.
When ready to serve, adjust seasoning as needed.

Notes:
3

Serve over egg noodles or with crunchy French bread to soak up gravy.

Gam Notes:
Double the sauce to ensure all is covered during cooking.
Use 1 cup of wine and 1 cup of water.

Nutrition Facts

6 servings

Serving size