Cowboy Stew
Source of Recipe
Great Canadian Food Show - Recipe courtesy of Margie Moore
List of Ingredients
4 lb. beef, stew, meat, cut into cubes
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 Recipe
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.
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