Beef Stew

Adapted from Beat That! by Ann Hodgman


2 pounds beef stew meat in cubes, London broil works well here, believe it or not

6 carrots cut into thick slices

2 large onions, chopped coarsely

1 large baking potato, cut into stew-size dice (I use russet, but Yukon Gold should work)

1 bay leaf (I use Morton & Basset brand)

1 teaspoon dried marjoram, crushed between your fingers as you add them to the bowl

1 teaspoon salt

½ teaspoon freshly ground pepper

1 10-ounce can Campbell’s Tomato Soup

½ can red wine


Preheat the oven to 275°F. Combine the beef, carrots, onions, potato, and bay leaf in a large bowl. Sprinkle the seasonings in, and mix well. In a small bowl, combine the soup with the red wine and pour over the stew ingredients. Mix well.


Put everything into a lidded casserole or pot that can go into a 275-degree oven. Cover the casserole or pot first with a tight layer of foil and then with the lid.


Bake the stew for 5 hours. After the first 2 hours, check it every half hour or so to make sure there’s enough liquid left in the pot. There probably will be. Remove the bay leaf before serving.  Leftovers reheat well, but you may have to add a little liquid.