BEEF STEW

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!