Beef and Red Wine Stew
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.