Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is a beef stew that my mother, Leona would usually make in the fall. The scent of it cooking in the house was heavenly! Something about the chianti wine really added a wonderful flavor to the stew. It's a family favorite.

Ingredients Nutrition


  1. Place beef and flour in a ziplock bag. Add ground black pepper and salt to your liking.
  2. Seal bag and shake and toss until beef is coated. Set aside.
  3. Gather your vegetables and chop them all into bite-size chunks. Peel potatoes and do the same. Set aside.
  4. In a stovetop dutch oven, heat oil until hot. Drop in coated beef cubes and brown lightly.
  5. Add chopped onion and saute for about 3 minutes. Then add the rest of the vegetables.
  6. Add the 2 cups of beef broth, one can of tomato sauce and one cup of wine.
  7. Last, stir in the bay leaf and herbs. Bring to a low boil and turn down to simmer for 1 hour.
  8. Serve with a crusty bread. Mmmmm!
  9. After the hour is over, if you would like the broth thicker, you can add 2 tablespoons of flour to about 1/2 cup of cold water, shake and stir it in to thicken. (this is optional). It just depends on how you prefer your stew. For thinner, add a little water. Mine never seems to turn out the same way twice so I added this for an option. :-).


Most Helpful

This is an excellent stew; you are right the Chianti adds to the flavor. Use left-over pot roast. Delicious!!

Caroline Cooks March 30, 2008

We really loved this stew. Will definetly make again. I added an 8 oz. pkg of sliced portabello mushrooms and doubled the garlic and basil. The house did smell wonderful while cooking. Thank you Pam & Leona for a great recipe.

kim December 23, 2010

The smell is incredible and the taste delicious!

invictus February 11, 2008

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