Steven J’s Beef Stew

Steve cooked this excellent Cowboy Stew for the family PotLuck dinner on Saturday, May 18, in honor of Mom’s visit. He notes: “This is so easy it is not funny!!!

Ingredients

• 4 lb. beef, stew, meat, cut into cubes (or any other meat you choose)

• 4 large onions, cut into large pieces

• 6 carrots, thickly, sliced

• 2 celery, stalks, coarsely, chopped

• 1 large turnip, cut into large pieces

• 1 cup red wine

• 1 can tomato soup, use Campbell's Tomato with Basil for added flavour

• 1 can beef broth

• 1 cup water

• 1 bay leaf

• 1 clove garlic, finely, chopped

• salt, to taste

• pepper, to taste

Method

• OPTIONS: Cut up 4 large potatoes in the stew OR serve stew over mashed potatoes. Also, for an even richer stew you might wish to use 2 lbs of the beef and 2 lbs of the lamb.
• Preheat oven to 325 degrees F.
• Place all ingredients in a roaster and place in oven. It is NOT necessary to brown the meat. Cook at 325 degrees for three to four hours. The last half hour thicken with 3 tablespoons of flour, cornstarch or a powdered gravy mix - mixed with a little cold water so it forms a 'paste that pours'. Also, in that last half hour, add 1 cup of green beans or peas for taste and colour.