This is a great hearty meal developed by Barbara, my mother in law. She struggled to get specific measurements since she has always cooked with a "pinch of this" and a "handful of that."
- 2 1/2 pounds lean chuck stew meat, cubed
- 3 T flour
- 3 T oil
- 3/4 cup dry red wine
- 1 1/2 cup boiling water
- 3 medium onions, cut in large pieces
- 3 medium carrots, cut in large pieces
- 1 pound whole small mushrooms
- 3 - 4 cloves of garlic
- 1/2 tsp marjoram
- 1/2 tsp oregano
- 1/2 tsp sage
- 1 tsp thyme
- 3 T fresh chopped parsley
- 1 tsp peppercorns
- salt to taste
Preparation time 20mins
Cooking time 22mins
Flour meat and brown in oil in a Dutch oven. Gradually add water, then wine. Simmer for 1 hour.
Add vegetables and seasonings and simmer for 30 minutes. Add mushrooms and cook for 10 more minutes.
Cover with almost done refrigerator (or home made) sourdough biscuits, and bake in oven for 15 minutes.
Serve from the Dutch oven.