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| | Burgundy Beef Stew One 10 3/4 ounce can of condensed tomato soup
One 10 1/2 ounce can of condensed beef broth
1/2 cup of red Burgundy
3 tablespoons of all purpose flour
1/2 teaspoon of dried basil, crushed
1 1/2 pounds of beef chuck, cut in 1 inch cubes
4 medium potatoes, pared and halved
4 medium carrots, quartered
1 large onion, sliced |
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In a large saucepan, combine the first 3 ingredients, blend in flour, 1 teaspoon of salt, dash pepper, and basil. Add meat and vegetables, stir to distribute through gravy. Cover, simmer 1 1/2 hours, stir occasionally. Serves 6 |
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