Beef Stew V

Beef Stew V

106

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

Ingredients

3 h 20 m {{adjustedServings}} servings 285 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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

106
  1. 135 Ratings

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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 ...

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 u...

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-...