Beef Stew Bourbonnais


Source: George Levine

INGREDIENTS
3 to 5 lbs. chuck, cut in 1 inch cubes
1 T oil
1 medium onion, choppped
1 clove garlic, crushed
1 can condensed tomato soup, undiluted
3/4 cup dry red wine
1/4 cup water
1/2 cup ketchup
1/4 tsp. thyme
1/4 tsp. basil
4 to 5 medium carrots cut in 1/2 inch slices
1-1/4 cups celery cut in 1" pieces
4 medium potatoes, peeled and quartered
salt and pepper
1/2 pound small white onions, peeled and boiled until almost tender (optional)
1/2 pound mushrooms, sliced and briefly sauteed (optional)

DIRECTIONS
Brown meat in oil. Add onion and garlic. Saute until onion is transparent. Add salt and freshly ground pepper, undiluted tomato soup, wine, and water. Cover and simmer for 1/2 hour. Add ketchup and spices. Add carrots, celery and potatoes. Cover and simmer for 1-1/2 to 2 hours until meat is very tender. Add small onions and mushrooms for the last 15-20 minutes.