Stayabed stew deux
Ragout and stew
This is a variation on Peg Bracken's Stayabed Stew recipe from the I Hate to Cook Book, which is superb as is, but I have added some wine, fresh herbs and more vegetables. Try not to get too freaked out over the can of soup. This is a dump and go recipe and it is surprisingly good for absolutely no effort. I usually ramp up the carrot count, so I am off the hook for preparing a side salad or other vegetables. I serve this with a loaf of bakery bread.
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