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Beef and Red Wine Stew

Beef and Red Wine Stew

Date Added: 28/05/2012



1 1/2 pounds                                    Beef, cut into chunks (splurge on the cut if you can)

1/4 cup                                               Butter

1 can                                                  Tomato soup

1 can                                                  Water

4                                                         Carrots, cut into chunks

4                                                         Large potatoes, cut into chunks

2 stalks                                             Celery, cut into chunks

4                                                         Onions, cut into chunks

2 tsp                                                   Salt

1 tsp                                                   Black pepper

1/4 cup                                               Fresh parsley, chopped fine

1/4 cup                                               Good quality red wine, cooking sherry or Guinness beer

2                                                          Bay Leaves



1. Preheat oven to 300 degrees F.


2. In a heavy skillet brown the beef in the butter over medium high heat. Add the soup and water and stir well. Add remaining ingredients and cook for about 5 minutes, stirring once.


3. Transfer to a cast iron Dutch oven or ovenproof pot and bake, covered, for 5 hours, stirring occasionally.


4. Remove from oven, remove bay leaves and serve with Irish Soda Bread and butter.