French Stew
By: Anonymous
Published: Friday, December 4, 2009 - 3:33am

Preparation

1 This recipe is really a working woman's life saver, absolutely great when you are having a crowd and would rather visit than cook! The amounts do not matter as long as you have the basic ingredients. 2 The night before you want to serve this (you're messing around the kitchen anyway) : 3 Trim your stew beef (or cheap roast, or whatever you use). 4 Cover with wine (whatever you happen to have around the house, I prefer red). 5 Add a couple of whole garlic cloves and 2 or 3 bay leaves. 6 Cover and place in the refrigerator (slosh it around a little bit whenever you happen open the refrigerator). 7 When you come barreling in the door (running late as usual) the next evening: 8 Remove meat from wine (that old slotted spoon you never use works great). 9 Saute meat in butter (or.....) 10 Dump wine, garlic, bay leaves in the pot, simmer. 11 Add canned gravy (at least 2 cans, more if you want, or make your own gravy). 12 Throw in vegetables: potatoes, carrots, onions (you are only limited by your imagination and the picky eaters at your house). 13 When the vegetables are done, its done. 14 Serve with French bread, green salad and the rest of the wine; they'll love it.