Prep 2 hrs
Cook 2 hrs
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.
- 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
- 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
- In large stew pot or soup pot brown the beef with flour, onion soup, bovril, Worcestershire, garlic salt, oregano and basil.
- Once the beef is browned add the bay leaves and the water.
- Stir and simmer while preparing the vegetables (about 45 minutes).
- Peel and cube all vegetables into bite-size bits and add to pot all at once.
- Stir in so well covered.
- Add 1/2 cup wine and stir.
- Add water to pot till all vegetables are covered and there is enough juice for dipping.
- Cook over low heat for about and hour till vegetables are tender.
- Serve with fresh parmesan cheese and French bread.
- Makes about 12 servings.