Beef Stew V recipe
All Recipes Soups, Stews and Chili Recipes Stews Beef
Ingredients
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3 pounds beef stew meat, cut into 1 inch cubes
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
¼ cup all-purpose flour
¼ cup butter
1 tablespoon vegetable oil
1 onion, chopped
1 (8 ounce) can whole peeled tomatoes
3 cups water
2 cubes beef bouillon
2 cloves garlic, minced
2 tablespoons chopped parsley
⅛ teaspoon dried thyme
1 cup red wine
6 carrots, chopped
6 stalks celery, chopped
6 potatoes, cubed
2 cups pearl onions
Nutrition Info
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285.1 calories
carbohydrate: 23.2 g
cholesterol: 53.4 mg
fat: 12.4 g
fiber: 3 g
protein: 17.3 g
saturatedFat: 5.3 g
servingSize: -
sodium: 561 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -
Directions Beef Stew V
Directions
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Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.