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Beef Stew V

SUBMITTED BY: Kathy      PHOTO BY: cookin'mama

"A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over."
PREP TIME  50 Min
COOK TIME  2 Hrs 30 Min
READY IN  3 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 16 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 3 pounds beef stew meat, cut into 1 inch cubes
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 1/4 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
  • 1/8 teaspoon dried thyme
  • 1 cup red wine
  • 6 carrots, chopped
  • 6 stalks celery, chopped
  • 6 potatoes, cubed
  • 2 cups pearl onions

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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2003 by Esmee
Deeelicious!! This beef stew made a wonderful bowlful of delicious beef chunks, gravy and vegetables. Once I added the vegetables (carrots, potatoes) I only cooked it another 30 minutes because I did not want the veggies to overcook. It was perfect. We went through a whole loaf of sourdough bread making sure every last drop was gone.

18 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 19, 2003 by JUDILOU
This stew is stick to your ribs hearty and delicious. I thickened it at the end with about a 1/4 cup of flour water. My husband commented that the flavors blend beautifully - no one flavor over-powers the other. I agree!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2003 by SKEET78
A lovely, comforting stew. I added mushrooms as well and I think that complimented the wine flavors. I too had to add flour to make it thicker (i just added 1/4 cup at the beginning and spooned in a couple more at the end). I also did this on a stovetop and let it cook on a low heat for a total of 4.5 hours- worth it!!

4 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 16

Amount Per Serving

Calories: 289

  • Total Fat: 12.4g
  • Cholesterol: 53mg
  • Sodium: 574mg
  • Total Carbs: 24.1g
  •     Dietary Fiber: 3.4g
  • Protein: 17.5g

VIEW DETAILED NUTRITION

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