Beef Stew V Recipe - Allrecipes.com
Beef Stew V Recipe
  • READY IN 3+ hrs

Beef Stew V

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    50 mins
  • COOK

    2 hrs 30 mins
  • READY IN

    3 hrs 20 mins

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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Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2003

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.

 
Most Helpful Critical Review
Oct 10, 2011

Not great by any means, but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points, I just expect a bit more depth and richness to the end result. Since we love homemade beef stew though, my husband and I still went through it fairly quickly. This recipe's flavors and textures ("gravy" was a thin even with all the flour from the beef) left enough to be desired that I won't use this recipe again. Again, not bad, but too subtle for our tastes.

 
Nov 12, 2007

My entire family loved this stew! I cooked the floured meat right in my soup pot and deglazed it with the liquid. Perhaps that is why mine came out nice and thick, not at all like a soup. I used half beef broth and half water with a touch of better than bouillon for the water. I used petite-diced tomatoes, less celery, and added some frozen peas at the end of cooking for both color and flavor. This was comfort food at it's best!

 
Dec 19, 2003

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!

 
Feb 25, 2003

Simple and tastey! Just the way we like it. The only change that we made was we added halved mushrooms at the same time as the rest of the vegetables and it worked out excellent.

 
Jan 21, 2003

Very good!!!!! I added all and threw in the crock pot and everyone loved it, I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost left them out but it was worth all the work, that is the only difficult part about this , time consuming peeling those tiny little onions!!!!

 
Jul 10, 2007

this stew is awesome! people that said it was bland lack imagination ;) cool things to add: portobello mushrooms, sun dried tomatoes, red chili powder, and a little brown sugar. also, it helps to have some extra red wine and tomato pure on hand, as mine was a little thick and i went back and forth from adding these two liquids versus adding more water. (we like it thick) **major bonus:** there was enough left over that i didnt have to make lunch the next day.

 
Feb 01, 2008

Delicious. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots. Easy to make for a single man like me and once refrigerated it lasted for two weeks.

 

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Nutrition

  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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