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