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Hearty Beef Stew with Red Wine

5.0(62)

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

by Dancer·published 1999-10-15

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Stew

Servings

6 serving(s)

Total time

3h 5m

prep 30 min

Calories / serving

914 kcal

Ingredients (16)

serves

2/3 cup flourflour
1/4 teaspoon pepperpepper
3 lbs beef chuck, cut in -1
1/3 cup olive oilolive-oil
1 cup coarse onions, choppedonion
1 cup celerycelery
3 garlic cloves, crushedgarlic
2 (21 ounce) cans condensed beef broth
1 bay leafbay-leaf
1/4 teaspoon dried thyme leavesthyme
1 tablespoon parsleyparsley
6 small potatoes, halvedpotato
6 medium carrots, cut in large slicescarrot
2 small onions, quarteredonion
1 lb mushroommushroom
1/2 cup water or 1/2 cup beef brothwater

Instructions (10 steps)

01Combine flour and pepper; coat beef cubes.
02Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.

Sauté onion, celery and garlic until tender.

04Return beef to pan.

05Add beef, broth, wine and spices.

06Bring to a boil, stirring occasionally.

07Reduce to simmer, cover and continue cooking for 1-3/4 hours.

08Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.

09Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.

10Simmer until thick.

Nutrition (per serving)

Calories: 914 kcal
Protein: 53 g
Fat: 52 g
Saturated fat: 17 g
Carbs: 57 g
Fiber: 8 g
Sugar: 8 g
Sodium: 1499 mg
Cholesterol: 157 mg

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