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Michele's Spicy Beef Stew


1 1/2 to 2 pounds stew meat, cut into 1 inch cubes
4 medium potatoes, cubed
4 medium carrots, sliced
1 medium onion, chopped
2 cloves garlic, minced
2 cans tomato soup, 10 3/4 ounces each
2 soup cans of water
1 cup burgundy or other red wine
2 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon Worcestershire sauce
2 bay leaves

Coat meat with flour, salt, paprika and pepper. Combine remaining ingredients. Cook in slow cooker (crockpot) on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove bay leaves.

Makes 8 to 10 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.