Hearty Beef Stew with Red Wine

Name: Hearty Beef Stew with Red Wine
Prep time: 30 min
Cook time: 2 h 35 min
Total time: 3 h 5 min
Yield: 6 serving(s)
Ingredients: 2/3 cup flour; 1/4 teaspoon pepper; 3 lbs beef chuck, cut in -1; 1/3 cup olive oil; 1 cup coarse onions, chopped; 1 cup celery; 3 garlic cloves, crushed; 2 (21 ounce) cans condensed beef broth; 1 bay leaf; 1/4 teaspoon dried thyme leaves; 1 tablespoon parsley; 6 small potatoes, halved; 6 medium carrots, cut in large slices; 2 small onions, quartered; 1 lb mushroom; 1/2 cup water or 1/2 cup beef broth

(62)

Recipe by Dancer

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!

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READY IN: 3hrs 5mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

²⁄₃

cup flour
¹⁄₄

teaspoon pepper
3

lbs beef chuck, cut in -1
¹⁄₃

cup olive oil
1

cup coarse onions, chopped
1

cup celery
3

garlic cloves, crushed
2

(21 ounce) cans condensed beef broth
1

bay leaf
¹⁄₄

teaspoon dried thyme leaves
1

tablespoon parsley
6

small potatoes, halved
6

medium carrots, cut in large slices
2

small onions, quartered
1

lb mushroom
¹⁄₂

1/2 cup water or 1/2 cup beef broth

DIRECTIONS

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

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