• 6servings
  • 120minutes
  • 525calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 Tbsp all-purpose flour

  2. 1/2 tsp salt

  3. Freshly ground pepper to taste

  4. 2 1/2 pounds beef stew meat (in 1 inch chunks)

  5. 2 Tbsp butter or margarine

  6. 2-3 Tbsp vegetable oil

  7. 1 large yellow onion , chopped

  8. 2 cups red wine

  9. 4 cups beef stock or broth

  10. 3 Tbsp tomato paste

  11. 1 tsp dried marjoram

  12. 4 cloves garlic , halved

  13. 4 medium new potatoes , unpeeled, quartered

  14. 3 cups baby carrots

  15. 1 pound squash (zucchini, summer squash , etc.)

  16. 8 oz medium mushrooms , halved

Instructions Jump to Ingredients ↑

  1. Mix flour, slat, and pepper on waxed paper. Roll the stew meat in the mixture to coat. Use all the mixture.

  2. In a large pot or dutch oven over medium heat, melt the butter and 2 tablespoons of oil.

  3. Add the meat in batches and brown on all sides, about 5 minutes per batch. Remove to a plate.

  4. Add onion and saute until tender. Add more oil if needed. Add wine and bring to a boil. Add stock, tomato paste, marjoram, and garlic, and scrape up the browned meat from the bottom of the pot.

  5. Return meat to the pot, reduce heat to medium-low and simmer, covered, 1 hour and 15 minutes, stirring occasionally.

  6. Add potatoes and carrots and bring to a boil. Reduce head to medium-low and simmer, covered, 30 minutes.

  7. Add squash and mushrooms and simmer, covered, about 15 minutes longer.

  8. Adjust seasoning as needed and serve.


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