Slow Baked Stew

• 2 lb. stew meat
• 1 can cream of mushroom soup
• 1 can tomato soup
• 1 lb. carrots, sliced
• 7 potatoes, peeled and cubed
• 1 large onion, chopped
• 4 Tbsp. chopped fresh marjoram
• 2 Tbsp. chopped fresh rosemary
• 2 Tbsp. chopped fresh sage
• 2 Tbsp. chopped fresh thyme
• 4 Tbsp. chopped fresh sweet basil
• 1/2 c. chopped fresh parsley
• 4 cloves garlic, mashed or minced
• 4 small red peppers, finely chopped
• 1 qt. (4 c.) coarsely chopped Swiss chard (approximately 1 large bunch)
• 40 raw cockle clams
• 2 large cooked crab, cleaned and cracked
• 36 raw prawns (12 to 20 count)
• 2 lb. sea bass, rockfish or other firm fleshed fresh white fish
• 2 large cans (1 lb. 13 oz. each) solid packed tomatoes
• 1 small can (6 oz.) tomato paste
• 3/4 c. olive oil
• 2 Tbsp. salt
• a pinch of safranine
• 2 tsp. freshly ground pepper
• 1 c. dry white table wine

1. Combine the marjoram, rosemary, sage, thyme and sweet basil; add parsley, garlic and chopped red peppers; toss all together with the Swiss chard.

stew meat, cream of mushroom soup, tomato soup, carrots, potatoes, onion, fresh marjoram, rosemary, fresh sage, thyme, fresh sweet basil, parsley, garlic, red peppers, swiss chard, cockle clams, crab, prawns, bass, tomatoes, tomato, olive oil, salt, safranine, freshly ground pepper, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272636 (may not work)