Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 6 serving(s)
Ingredients: 2 lbs chuck steaks, trimmed and cut in cubes; 6 carrots, cut in thick slices; 2 large onions, chopped coarsely; 1 large potato, cut into large dice; 1 bay leaf; 1 teaspoon oregano; 1 teaspoon salt; 1/2 teaspoon black pepper, freshly ground; 1 (10 1/2 ounce) can tomato soup; 0.5 (10 1/2 ounce) can dry red wine or 0.5 (10 1/2 ounce) can beer

(2)

Recipe by abloom69

Plain and simple. Not rocket science, but you have to use the soup. Put in the oven and walk away. I have tried it in a crock pot but prefer oven method.

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READY IN: 5hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

2

lbs chuck steaks, trimmed and cut in cubes
6

carrots, cut in thick slices
2

large onions, chopped coarsely
1

large potato, cut into large dice
1

bay leaf
1

teaspoon oregano
1

teaspoon salt
¹⁄₂

teaspoon black pepper, freshly ground
1

(10 1/2 ounce) can tomato soup
0.5

(10 1/2 ounce) can dry red wine or (10 1/2 ounce) can beer

DIRECTIONS

Preheat oven to 275°F.
In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
Cover with foil and then the lid.
Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.

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