Slow Baked Stew

Name: Slow Baked Stew
Ingredients: 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

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Slow Baked Stew is an impressive dinner. Made with 2 lb. stew meat, 1 can cream of mushroom soup, 1 can tomato soup, 1 lb. carrots, sliced and 7 potatoes, peeled and cubed, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.

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Difficulty Hard