Description
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.
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
Instructions
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place flour in a resealable bag. Add seasoned beef
- seal the bag
- and toss to coat.
- Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides
- 5 to 7 minutes. Transfer beef and onion to a large stockpot.
- Add water
- tomatoes
- parsley
- garlic
- bouillon cubes
- remaining 1 teaspoon salt
- remaining 1/2 teaspoon pepper
- and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
- Add potatoes
- carrots
- celery
- and pearl onions; continue to simmer until potatoes are tender
- about 1 hour.
Prep Time: 50 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 20 mins
Servings: 16