I’ve posted this recipe before, but since most of you probably haven’t found it out there in the VW archives, I thought it needed a second take here for Family Recipe Fridays. With the nippy weather this week, I’m definitely itching to make stews and soups.
This is our very favorite beef stew in the whole world. The first time I made it, scoured from the pages of my Stuffed Cougar cookbook, Mr. V declared it was “better than his mama’s.” Have you ever met a Southern man? THAT IS THE ULTIMATE COMPLIMENT!
The simple ingredients meld together for ultimate yumminess. Try it! I don’t think you’ll be disappointed. And let me know if you do!
Also, my friend Meredith made this after I posted the recipe originally. She subbed tomato juice for the wine and she said it was still great. A little mix of red wine vinegar and beef broth would also work.
Adapted from The Stuffed Cougar cookbook
Ingredients
- 1 lb. stew beef, cut into small pieces
- 4 potatoes
- 4 carrots
- 1 onion
- 1 14.5-oz can diced tomatoes, undrained
- 1 can (11 oz.) condensed cream of celery soup
- 1/2 c. red wine
- salt and pepper
Instructions
Peel potatoes (if needed) and dice potatoes, carrots, and onions. Mix all ingredients together. Either cook in a slow cooker on low for 8-10 hours or in a 300 degree oven for 4 hours.
(In more more grown-up cooking days, I sometimes sear the beef in oil quickly, but it's not necessary.)
Serve with a crusty bread, homemade biscuits, or grilled cheese. Be all warm and tingly inside.
Comfort food – Yum!
Sounds yummy! Thanks for hosting!
~Liz
Yummy yum! I love STEW!
Love beef stew, especially with wine!