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Beef Stew


Ready In: 325 Minutes
Prep Time: 25 Minutes
Cook Time: 300 Minutes
Serves 4

INGREDIENTS

Beef Stew

DIRECTIONS

  • Preheat the oven to 275 degrees F.
  • In a large bowl, combine the beef, carrots, onions, potato and bay leaf. Sprinkle the seasonings over all and mix well. In a small bowl, combine the soup with whatever liquid you choose. Then, wincing, pour the diluted soup over the stew ingredients.
  • Put everything into a lidded casserole. Cover the casserole first with a tight layer of foil and then with the lid.
  • Bake the stew for 5 hours. After the first 2 hours, check it every 30 minutes or so to make sure there's enough liquid. There probably will be, but it's no fun to take the lid off when the 5 hours are up and be presented with a scorched pile of glop. Fish out the bay leaf before serving.
  • Thick-sliced mushrooms would be good in this, as would a handful of chopped parsley added at the end. But don't go crazy. As I said in the Tomato Bisque version, "This is stew you're making, not beef bourguignon."
  •  SAVE