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Beef Stew V

Beef Stew V

  • Prep

    50 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 20 m
Kathy

Kathy

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Esmee Williams
53

Esmee Williams

1/10/2003

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.

cookin'mama
43

cookin'mama

11/12/2007

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!

JUDILOU
39

JUDILOU

12/19/2003

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!

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