Old-Fashioned Beef Stew
- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1⁄3 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 3 lbs beef stew meat, cut into 2-inch pieces
- 3 tablespoons canola oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3⁄4 cup red wine
- 1 (14 1/2 ounce) can low sodium beef broth
- 1 1⁄2 cups water
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 lb parsnip, peeled, cut into 1-inch pieces
- 1 lb sweet potato, peeled, cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped
directions
- Combine flour, 1/2 t. salt and 1/4 t. pepper. Add beef; toss.
- In pot heat oil over medium-high heat. Add beef. Cook, turning occasionally, until browned, 4-5 minutes. Remove from pot.
- To same pot add onion, garlic and remaining salt and pepper. Add w ine, scraping up browned bits from bottom. Stir in water, broth, Worcestershire, bay leaves and beef.
- Cover, simmer, stirring occasionally, 50 minutes. Uncover; add parsnips, potatoes and oregano. Simmer until tender, 35-40 miutes. Remove bay leaves. Sprinkle with parsley.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!