Lazy Man's Beef Stew
Beef stew is comfort food at its finest. When it’s paired with crusty bread, a meal is born.
Catherine Boeckmann
Photo Credit:
Catherine Boeckmann
Ingredients
2 pounds stew meat
4 large carrots, peeled and cut into chunks
1 can tomato soup
1 bay leaf
4 medium potatoes (peeled and cut into chunks)
2 onions, sliced
1 cup red wine
1 10-ounce package frozen peas
1 cup fresh mushrooms sauteed in butter (optional)
Instructions
Preheat oven to 275°F. Grease a large casserole dish. Put in beef, carrots, soup, bay leaf, potatoes, onions, and ½ cup of the red wine. Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms (if using), and the rest of the red wine. Cook for 1 hour more.
Yield:
6 servings
Preparation Method
Category
Course
Source
FREE BEGINNER'S GARDEN GUIDE!
BONUS: You’ll also receive our Almanac Companion newsletter!
Reader Comments
Leave a Comment
Best Beef Stew
I made this for dinner last night. No peas or mushrooms because my husband won't eat them. He thought it was the best he has ever tasted. Had a salad with it and it was the best dinner ever.
LAZY MAN'S BEEF STEW
I made this stew last night and my 83 year old father and I had it for lunch today. It looks just
like the above photo. This is now my favorite stew recipe, because it makes a rich and deeply flavorful gravy--it's not soupy, at all. I used a can of Campbell's tomato soup which added a homey flavor that matched the stew beef well. I cooked it in a Calphalon stainless steel heavy bottomed pot for the full 5 hours, stirring it every hour.
LAZY MAN'S BEEF STEW - wine and tomato soup
I remember bet ever beef stew having no tomato soup or wine or beer. Seering does hold the meat together, but adds a richer meat flavor. Been looking for a recipe like this for years, but am always disappointed in sweet tomato soup or alcoholic beverages being the answer to good taste.
For flavoring, using part of
For flavoring, using part of a package of onion soup mix would add quite a bit. I like to use it also when putting a roast in the oven, always makes good broth for gravy or French dips.
Can you make this in a Crock
Can you make this in a Crock-Pot?
Of course you can. You can
Of course you can. You can make anything in a slow cooker. ;-) I would cook it on low for about 7 or 8 hours.
I would not use stew meat but
I would not use stew meat but instead get a solid piece of Chuck and cut it up myself. When you buy it pre-cut it can be from scraps of various cuts of beef. It may even come from different animals entirely ending up being inconsitent in taste, texture and quality.
This recipes turned out great
This recipes turned out great! I did use beef broth in place of the red wine and ended up using a whole quart in the end. I did not have a bay leaf so I skipped it. I did add a little salt before serving. Will definitely be making this again and again.
Should the dish be covered
Should the dish be covered for the last hour?
I would cover it for the last
I would cover it for the last hour.
Whilst this recipe looks very
Whilst this recipe looks very easy, I was taught that you should always sear the meat before adding any liquid, as it sealed in all the juices.
not sure I would want to
not sure I would want to "seal in all the juices" in this situation.
I agree. It doesn't matter
I agree. It doesn't matter whether the juices are kept in. The main thing is that browning the meat prior to adding liquid makes the beef look better when finished. If you don't brown your meat before adding liquid, it will end up looking gray and unappealing.
I live the looks of this. I
I live the looks of this. I think I'll make it today for supper.
Love this recipe. So easy an
Love this recipe. So easy an is so good.
This looks delicious. Would a
This looks delicious. Would a 3.2 quart glass casserole dish be big enough to prepare this recipe in?