Beef Stew

READY IN: 5hrs 25mins
Recipe by Studentchef

This is a good hearty meal! To save time find beef tips (aka beef stew meat) already cubed! Also, when I say large carrots or anything else, I typically mean the largest ones I can find, at least on hand.

Top Review by CJAY8248

We liked the flavor of this stew but the meat and vegetables were totally overcooked. I questioned the instructions in step 1 and wondered what "cook until ready" really meant. I decided it should be nicely browned before going to the next step. I sauteed the onions and garlic, deglazed the pan and then combined the meat, vegetables and broth. After 2 hours, the vegetables were done to our liking but the meat had a ways to go. I went ahead and let it cook 3 hours more and was unhappy with the over-cooked veggies and meat. I felt it needed more color (perhaps peas, corn, green beans) and it definitely needed to be thickened to be called a stew. This could be a great recipe with clearer directions and a few changes. Thanks for sharing. Made for RSC #16.

Ingredients Nutrition

Directions

  1. In a large stock pot heat heat olive oil and add beef tips. Cook until it is ready, and then set aside the meat.
  2. Add onions and garlic and saute for five minutes. Add red wine to deglaze the bottom of the pan.
  3. Add the remaining vegetables and cook until soft. Season with salt and pepper Put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock).
  4. Cook for five hours. In the last ten to twenty minutes, add the basil. Serve warm.

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