Total Time
3hrs 5mins
Prep 30 mins
Cook 2 hrs 35 mins

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

Ingredients Nutrition


  1. Combine flour and pepper; coat beef cubes.
  2. Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  3. Sauté onion, celery and garlic until tender.
  4. Return beef to pan.
  5. Add beef, broth, wine and spices.
  6. Bring to a boil, stirring occasionally.
  7. Reduce to simmer, cover and continue cooking for 1-3/4 hours.
  8. Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
  9. Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
  10. Simmer until thick.


Most Helpful

My husband took one bite and said, "this is delicious!" I fully agree. I only had canned mushrooms on hand but will use fresh next time. I added a 1/2 cup of cream sherry. The wine is definitely a great addition. I did add the carrots and mushrooms early and later threw in a few frozen peas with the potatoes.

M. Joan November 05, 2003

This was excellent! Just what I've been looking for. I'm not a fan of the "red" stews (tomato juice, tomato soup, etc.), but DH is...or was...until he tried THIS tonight! This will definitely be the stew I will make from now on except, of course, when DH has a hankerin' for the "other" stew! Sooooo glad I stumbled onto this recipe! Thanks, Dancer^, for sharing.

Suzie September 14, 2010

Loved it, and so did everyone else! Thanks.
Next time I'll skip the flour as I don't see it making any difference, and adding a tbs of 'herbs de provence'.
PS remember folks that browning the beef does not mean well done!

Tellok November 11, 2010

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