Beef-Vegetable Stew

Beef-Vegetable Stew

Ingredients

    2 cups water
    1 10.75-ounce can condensed golden mushroom soup
    1 10.75-ounce can condensed tomato soup
    1/2 cup dry red wine or beef broth
    2 cups chopped cooked roast beef
    1 16-ounce package frozen sugar snap stir-fry vegetables or one 16-ounce package frozen cut broccoli
    1/2 teaspoon dried thyme, crushed


Methods

1.    In a 4-quart Dutch oven combine water, mushroom soup, tomato soup, and wine. Stir in beef, frozen vegetables, and thyme.

2.    Cook over medium heat until bubbly, stirring frequently. Continue cooking, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3.    Makes 5 servings

Lamb and Tomato stew

Lamb and Tomato stew

Serves : 4-6


Ingredients:

= 750 gr rib chops
= 3 tbsps flour
= Salt and pepper
= 40 gr butter
= 20 ml oil
= 2 medium onions, cut in wedges
= 1 clove garlic, crushed
= 3 large tomatoes, peeled and chopped
= 1 tbsp tomato paste
= 250 ml vegetable stock
= 125 white wine
= 2 tsps, finely chopped mint
= A bouquet gain

1. Trim the chops and dredge in flour, seasoned with salt and pepper

2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside

3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.

4. Add a bouquet garnish of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.

5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garnish and serve.