- 1 cup [227 g] shortening
- 5 pounds [2.27 kg] beef round or rump, cut into 1-inch [2.5-cm] cubes
- 1 cup [140 g] flour
- 1 [48-ounce / 1.4-L] can tomato soup
- 1 [48-ounce / 1.4-L] can 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 [1.5 L] peeled 1-inch [2.5-cm] long carrot pieces
- 6 cups [1.5 L] tiny whole peeled white onions
- 6 cups [1.5 L] peeled white potato quarters
- 3 cups [750 mL] fresh or frozen green peas
- Cooked fresh or frozen green peas, to garnish [optional]
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- Heat shortening until hot.
- Meanwhile, sprinkle meat cubes with flour; brown into hot melted shortening.
- Transfer into a 4-quart [4-L] casserole or a pressure-cooker.
- Mix in tomato soup, water, red Burgundy wine, salt, Worcestershire sauce, bay leaves and thyme.
- Cover and cook for approximately 1 hour.
- Mix in carrot pieces and white onions; cover and cook for 1 hour more, adding potato quarters and fresh or frozen green peas after 30 minutes.
- Cover and cook until all vegetables are soft.
- Serve, garnished with extra green peas if desired.
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