Beef Stew
10 ingredients
6 steps
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 (10 1/2 ounce) can beer
Directions
-
1Preheat oven to 275°F.
-
2In a lidded deep casserole dish, combine beef, carrots, onions, potato and bay leaf.
-
3In a mall bowl mix together soup, seasoning and whichever liquid you choose and pour over beef mixture.
-
4Cover with foil and then the lid.
-
5Bake stew for 5 hours, after the first 2 hours check to see if there is enough liquid, check every so often after that.
-
6Sometimes I add sliced mushrooms and finish with parsley, but remember this is stew.
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