Homemade Beef Stew

• 3 lbs boneless chuck roast, cut into 1 inch cubes
• 3 large potatoes, peeled and chopped
• 2 large yellow onions, chopped
• 5 carrots, peeled and chopped
• 1 cup mushroom, chopped
• 12 cup bacon, diced
• 15 ounces corn, drained
• 15 ounces peas, drained
• 2 (11 ounce) cans condensed tomato soup
• 5 cups beef stock
• 2 cups red wine
• 3 garlic cloves, minced
• 2 tablespoons flour
• 2 tablespoons cooking oil
• 2 bay leaves
• 1 teaspoon dried basil
• 1 teaspoon cumin
• 1 teaspoon dried parsley

1. Heat oil in 6 quart pot on high heat.
2. Season meat with salt and pepper, coat in flour, then brown for 1 min on each side.
3. Remove meat and set aside.
4. Lower heat to medium.
5. Add bacon, garlic, and 1 onion.
6. Cook for 5 minutes.
7. Add wine, and reduce for 10 minutes.
8. Add beef, soup, broth, bay leaves, thyme, basil, cumin, and parsley.
9. Bring to a boil.
10. Lower heat to a simmer.
11. Cook, covered, for at least 2 hours, stirring occasionally.
12. Add potatoes, carrots, onions, mushrooms, corn, and peas.
13. Bring to a boil.
14. Cook, uncovered, for 40 minutes, stirring occasionally.
15. Remove bay leaves and thyme.
16. Enjoy.

chuck roast, potatoes, yellow onions, carrots, mushroom, bacon, corn, peas, tomato soup, beef stock, red wine, garlic, flour, cooking oil, bay leaves, basil, cumin, parsley

Taken from www.food.com/recipe/homemade-beef-stew-418444 (may not work)