Beef Stew

An extension of Beef in Red Wine from the Hillbilly Cookbook
4th July 2013


750gm cheap steak
Bacon x 4 rashers
440gm tin chopped tomatoes
440gm tin Edgells mushrooms in butter sauce
2 tabsp of tomato paste
1 packet of Continental French Onion Soup
½ cup of red wine
Soy sauce
Worcestershire sauce
2 bay leaves
2 cloves garlic
Black pepper
Olive oil

1 onion
1 carrot
Mushrooms
Round beans
Brussels
Potatoes
What have you?
 

Cut the steak into cubes
Cut the bacon into pieces
Chop the vegetables as necessary
Briefly fry the garlic and black pepper in oil
Add the steak and cook until sealed, remove from pan
Add the bacon and cook lightly, remove from pan
Add the onion and cook  for two minutes
Mix the wine, soy sauce, Worcestershire sauce and French Onion Soup
Transfer all the ingredients to the camp oven and mix thoroughly.
Cover and cook for 3 hours in a fire pit or 1½ hours at 170 deg. C
in the oven.

Serve with mashed potatoes or put diced potatoes in with the stew

Page last updated June 2015