When the weather outside is frightful—well, it doesn’t even need to be. Just a bit chilly.
Ingredients:
12-16 oz Grass-fed Beef Stew Meat (Wegmans FYFGA)
1 can Campbell’s Select Harvest Caramelized French Onion Soup
Crusty bread, 4 1/2″ thick slices
Parmesan or romano grated cheese, 2-3 Tbsp to taste
2 Tbsp olive oil
1 Tbsp tomato paste
1 Tbsp Marmite
2 Tbsp Wegman’s Savory Finishing Sauce (see below for homemade substitute)
Substitute for WSF Sauce (above) = 1 Tbsp butter melted whisked with 1 tsp balsamic vinegar and 1 1/2 tsp soy sauce
1 bay leaf
salt and pepper
Pre-heat oven to 350°
In a cast iron Dutch oven, heat the olive oil over a hot burner. Brown the beef in the oil. Sprinkle with salt and pepper while browning.
Remove from heat. Add onion soup, finishing sauce, bay leaf, Marmite and tomato paste. Mix well.
Cover and place into the oven. Cook on medium high heat (350°) for 1 hour.
Reduce heat to 250° and cook for an additional 30 minutes or until stew chunks are tender.
When meat is cooked, remove from oven and change to BROIL setting.
Open the Dutch oven and place the bread slices on top of the stew. Sprinkle grated cheese evenly over the top.
Place stew uncovered under broiler until cheese is melted and bread is lightly browned.
Serve in a rimmed soup plate.
Suggested side dishes:
Broiled stuffed mushrooms
Roasted carrots
Hearty bread
Red Hot Tomato 