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Beef Stew Bordelaise 1 1/2 pounds stew meat, cut into bite-sized pieces 1 Tbsp. butter 1 clove garlic 1 medium onion, chopped 1/2 tsp. salt & 1/8 tsp. pepper 1 can Cream of Tomato Soup 3/4 cup red wine (I used an Australian Shiraz) 1/4 cup water 1/8 tsp. basil & 1/4 tsp. thyme 1/2 cup catsup 3 medium carrots 1/2 cup celery 4 medium potatoes, quartered 1 cup frozen green beans
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Brown stew meat in butter with onions and garlic. Add salt, pepper, tomato soup and wine. Cover and simmer 30 minutes. Add herbs and catsup to meat mixture. Arrange veggies (except beans) on top of meat and gravy. Cover and simmer 1 1/2 hours, or until meat is tender. Add green beans during the last few minutes of cooking, and cook until beans are tender.
That's it! It takes a long time to cook obviously, but the preparation is simple and the mess is cleaned up long before dinnertime! |
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