Beef stew is comfort food at its finest. When it’s paired with crusty bread, a meal is born.
Ingredients
2 pounds stew meat
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 onions, sliced
1 bay leaf
1 can (10.75 ounces) tomato soup
1 cup red wine, divided
1 bag (10 ounces) frozen peas
1 cup cooked mushrooms
Instructions
Preheat oven to 275°F. Grease a large casserole.
Put meat, carrots, potatoes, onions, and bay leaf into casserole.
In a bowl, combine tomato soup and 1/2 cup of red wine. Pour into casserole.
Cover and bake for 4 hours. Remove cover and stir. Add peas, mushrooms (if using), and remaining 1/2 cup of red wine. Cook for 1 hour.
