beef in tomato soup

21 Nov

Just a quick recipe to warm your cockles on this cold cold November Friday, given to me by my friend Coleen who’s mother used to cook it for her as a child.

It is quick (well, the preperation is quick), cheap and easy to make as it is a throw in the pot and bake!

For all you veggies out there try adding portabello mushrooms instead of the steak and some celery or courgette in place of the closed cup mushrooms (unless you fancy it pretty mushroomy!); if anyone has any more ideas for a veggie version let me know!



frying steak (as much or little as you like)

1 large tin of tomato soup

1 onion

2 carrots

10 closed cup mushrooms

2 cloves garlic

1 glass red wine

1 glass cold water

1 tbsp tomato puree

handful basil

salt and pepper to taste


Peel and slice the carrots, onion and mushrooms, crush the garlic and add it all to a large oven-proof casserole dish with the meat. Pour over the tomato soup, glasses of wine and water and the tomato puree. Add salt and pepper and ripped basil. Stir well, cover with the lid and cook at gas mark 2/150c/300f for 2 to 2.5 hours. Serve with crusty bread or mashed potatoes for extra comfort!


2 Responses to “beef in tomato soup”

  1. emmms 21 November 2008 at 7:23 pm #

    Portabello mushrooms in this would be AMAZING! I bow to your culinary wizardry.

  2. steaklover 13 January 2010 at 3:38 am #

    yummmy… thanks for your tips i’d love to follow you.anyway happy new year ~~~~~~~~~~~

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