Total Time
Prep 3 hrs
Cook 0 mins

My first attempt at beef stew (hard to believe). The reason I made it is my mother broke her wrist and she loves beef stew...and guess what? She loved it! So did I and my husband. We've made it again and again.

Ingredients Nutrition


  1. In 6 quart dutch oven over medium-high heat fry bacon until crisp and then push bacon to side of pan.
  2. To drippings in pan, add stew meat and cook until well browned.
  3. Stir in one cup water, wine and next six ingredients; heat to boiling.
  4. Reduce heat to low; cover and simmer 2 1/2 hours or until meat is fork tender, stirring occasionally.
  5. Meanwhile in a covered 2 quart saucepan over high heat, in about 1 inch boiling, salted water, cook onions ten minutes; add mushrooms and cook 4 more minutes and then drain.
  6. Blend cornstarch and 3 tbsps. water; stir into stew and cook over medium heat, stirring until thickened.
  7. Add onions, mushrooms, frozen peas and olives and cover.
  8. Cook 10 minutes or until peas are fork tender.
  9. Serve and enjoy!


Most Helpful

Excellent recipe and a great twist on an old time favorite! We even added som green olives for more flavor. Have fun and enjoy. --E--

alichte_ April 05, 2009

This is from the big old Betty Crocker cb my mom gave me ions ago. I use this recipe 99% of the time.. the red wine heightens the beef flavour.. don't leave it out.. the alcohol dissapates anyway... EXCELLENT!!!!!!

Amberngriffinco September 28, 2007

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