Beef Stew V recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

Ingredients

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

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

  1. 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.

  2. 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.

Recipe Yield

16 servings

Recipe Note

A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.

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