Yes that is the real name on my Grandpa’s favorite stew recipe handed down to me.
1 packet of stew seasoning
2 lg. cans of Beef Broth
2 Beef Bullion Cubes
1 cup of Red Wine
1/2 tsp Rosemary
1 can Stewed Tomatoes
1 bay leaf (optional)
Onion (I prefer red)
~Coat the beef in flour
~ Brown stew meat on all sides and drain excess grease. (use small amount of oil for extra browning)
~ Add Meat to pot with Stew Seasoning, Beef Broth, and Bullion Cubes.
~ Next put in Celery, Carrots, Onion, Rosemary, Bay leaves and Red Wine.
Let that simmer for a while.
~ Then add the Potatoes, Zucchini, and Stewed Tomatoes
* I like to add the vegetables that will get too soft to the mix later so they don’t get too mushy when this stew cooks.
~ Salt and Pepper the stew to your liking.
~ Cook on low for about 3 hours
* Add water if needed to keep everything submerged
Serve this stew with a warm flaky biscuit and eat up. The house will smell great and your tummies will be full of this warm comfort food on a cold winters night.