Cowboy Stew

Guest Chef – Margie Moore

Preparation time is 30 minutes.

Ease of preparation moderate.

Ingredients

• 4 Pounds of Beef Stew Meat – cut in cubes
• (for an even richer Stew you might wish to use 2 Lbs. of the Beef and 2 Lbs. of Lamb)
• 4 Large Onions Cut in Large pieces
• 6 Carrots thickly sliced
• 2 Celery Stalks Coarsely chopped
• 1 Large Turnip Cut in Large pieces
• 1 Cup Red Wine
• 1 Can Tomato Soup (use Campbell’s Tomato with Basil for added flavour)
• 1 Can Beef Broth
• 1 Can Water
• 1 Bay Leaf
• 1 Clove Finely Chopped Garlic
• Salt and Pepper to Taste
• OPTION: Cut up 4 Large Potatoes in the Stew OR Serve Stew over MASHED Potatoes

Directions

1. Place all ingredients in a Roaster and place in Oven.
2. It is NOT necessary to brown the meat.
3. Cook at 325 Degrees for Three to Four hours.
4. The last half hour thicken with 3 tablespoons of flour, cornstarch or a powdered gravy mix – mixed with a little cold water that forms a ‘paste that pours’ .
5. Also in that last half hour add 1 Cup of Green Beans or Peas for taste and colour.