Hearty, rich and comforting, the flavors in this classic recipe are hard to beat.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: French
Keyword: Oven Beef Stew Recipe
Servings: 8
Calories: 600kcal
Ingredients
2-1/2poundstop round or tip cut beefcut into 1-1/2 inch cubes
2tbspbutter
12small mushroomssliced (or 4 oz can with juice)
1small bottle of pitted green olivesoptional
1tsptomato paste
1tbspcurrant jelly
1/2cupClaretred wine
1small bay leaf
2cupsof water
3tbspflourdissolved in a small amount of water
one can of small whole potatoesdrained and cut into bite-size pieces
one can of stewed tomatoes
1-1/2 to 2cupsof shredded Swiss cheese
Instructions
Lightly brown the meat in the butter. Add the mushrooms, olives (if using), tomato paste, currant jelly, Claret wine, bay leaf, and water. Simmer covered until tender (2-3 hours).
Remove the bay leaf. Thicken with 3 Tbs flour dissolved in a small amount of water.
Pour into a casserole dish. Add the small potatoes over the casserole. Next, add the stewed tomatoes over the casserole.
Sprinkle with salt and pepper and grated Swiss cheese. Broil until lightly browned.