Beef Stew

Adapted from Beat This!  Cookbook:  Absolutely Unbeatable Knock-'em Dead Recipes for the Very Best Dishes by Ann Hodgman


Serves 6


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 chunks

1 bay leaf

1 teaspoon dried marjoram

1 teaspoon salt

½ teaspoon freshly ground pepper

1 10-ounce can Campbell’s Tomato Bisque (preferred) or Campbell's Tomato Soup

½ can red wine


Preheat the oven to 275 degrees. Combine the beef, carrots, onions, potato, and bay leaf in a large bowl. Sprinkle the seasonings in, crushing the dried marjoram between your fingers as you add it, and mix well. In a small bowl, combine the soup with the red wine and pour over the stew ingredients. Again, 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. Add a little water if there isn't.  (I have never had to add more liquid, but you should be sure to check anyway.) Remove the bay leaf before serving.