2 pounds lean stew beef
2 medium onions, chopped
4 carrots, peeled and sliced
12 small potatoes, whole
2 celery stalks, sliced
4 garlic cloves, minced
1 can beef consomme*
1/2 cup red wine
1/4 cup flour
1 slice bread, toasted and made into breadcrumbs
1 teaspoon salt
1 teaspoon freshly ground pepper
Layer the beef, then the vegetables in a casserole dish. Mix the remaining ingredients and pour into casserole. Cover and bake in a preheated 250 degree oven for 5 hours, or until the juices cook down enough to make a rich, brown thick gravy. A very simple recipe! Serves 4-6.
I used Better Than Bouillon (Beef Based) enough to make 1 1/2 cups.
*You can speed up the cooking process by a preheated oven at 350 degrees for 2 1/2 hours
*Add extra salt and pepper after cooked if you desire
Read the story behind the recipe here!