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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 pounds of stewing beef, cut into 1" cubes 4 medium carrots, peeled and cut into thick rounds (about ¼" thick slices) 5 medium potatoes, peeled and cut into ½" pieces 2 medium sized onions, peeled and diced 2 cans of condensed tomato soup 2 cans of low sodium beef broth ¾ cup dry red wine (I prefer red Bordeaux) 2 teaspoons of salt ½ teaspoon of pepper ½ teaspoon dried basil, ¼ teaspoon oregano, 1 teaspoon sugar Instructions: Using a large Dutch oven, brown the meat in hot fat, and set it aside. Pour out any remaining fat; add the meat back to the pot, the two cans of soup, the two cans of broth and all the remaining ingredients. Bring to a simmer, and cook for 1-½ to 1-¾ hours. About half way through, be sure and taste to season for additional salt, basil, oregano or pepper. Like I said, this dish is easy! You may need to add a little water if it looks like it is drying out. About 20 minutes before serving, if it looks a little too thin for your liking (Jay likes thick stews), you can always add a little roux in the last 15 minutes on the stove. As a meal, (as opposed to an afternoon snack for skiers) I like to serve this stew with a romaine lettuce salad, German potato dumplings and hot bread. |
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