- 5 pounds [2.26 kg] beef [round or rump] or veal, cut into 1 inch [2.5 cm] cubes
- 1 cup / 5 ounces [250 ml / 142 g] flour
- 1 cup / 8 ounces [250 ml / 227 g] shortening
- 1 can [48 ounces / 1.4 ml] tomato soup
- 1 can [48 ounces / 1.4 ml] water
- 1 cup [250 ml ] red Burgundy wine
- 2 tablespoons [30 ml] salt
- 2 tablespoons [30 ml] Worcestershire sauce
- 2 medium size bay leaves
- 1 teaspoon [5 ml] pulverized thyme
- 6 cups / 2 pounds [1.5 L / 1kg] carrots, peeled and cut into 1 inch [2.5 cm] length
- 6 cups / 2 pounds [1.5 L / 1kg] whole white onions, peeled
- 6 cups / 2 pounds [1.5 L / 1kg] white potatoes, peeled and quartered
- 3 cups / 20 ounces [750 ml / 567 g] green peas
- Cooked green peas to garnish [optional]
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- Sprinkle meat cubes with flour; brown in shortening.
- In a 4-quart [10 L] casserole or a pressure-cooker, mix together browned meat, soup, water, wine, salt, Worcestershire sauce, bay leaves and thyme.
- Cover and cook for approximately 1 hour.
- Add carrots and onions; cover and cook for 1 hour more.
- Approximately thirty [30] minutes before serving, add potatoes and peas.
- Cover and cook vegetables.
- Garnish with extra peas, if desired.
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