Beef Stew

This is a recipe I found in the French Metro newspaper.

  • 1 teaspoon butter
  • 2 onions chopped (we used about a quarter of a large onion)
  • 900g of beef cubes
  • Salt and pepper to taste
  • 1 796ml can of tomatoes
  • 3 tablespoons of ketchup
  • 1 284ml can of tomato soup
  • 1 cup water
  • 1/4 cup flour
  • 3 carrots, sliced
  • (we also added half a bag of mini potatoes, because no beef stew is complete without potatoes!)
  • 1/4 teaspoon ground cloves (didn’t use because we didn’t have any)
  • 2 bay leaves (didn’t use because we didn’t have any)

1. Preheat oven to 300F. In a deep casserole or large oven-proof pot, melt the butter. Brown the onions and the meat. Salt and pepper to taste and remove from heat.

2. Add the tomatoes, ketchup and soup.

3. Pour the water, a bit at a time, into the flour, whisking until it is diluted and not lumpy. Pour into the pot and mix.

4. Add the carrots (and potatoes), cloves and bay leafs (if using). Put in oven (we covered it) and bake 2 and a half hours (we baked ours about 4 hours, lowering the oven to 170F for the last hour).

Verdict: This was delicious. As good as the beef and vegetable slow cooker recipe was, this one was better. We all really enjoyed the tomato gravy sauce of this recipe.

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