• 4servings
  • 60minutes
  • 1047calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 2 pounds beef chuck roast, cubed

  2. 4 tablespoons olive oil

  3. 1 onion, chopped

  4. 1/4 pound fresh mushrooms, sliced

  5. 4 carrots, coarsely chopped

  6. 4 large russet potatoes, cut into quarters

  7. 2 stalks celery, chopped

  8. 4 cloves garlic, minced

  9. 2 tablespoons all-purpose flour

  10. 1 bay leaf

  11. 2 cups beef broth

  12. 1/2 cup red wine

  13. 1/4 cup tomato paste

  14. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.

  2. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.

  3. Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.

  4. Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.

  5. Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.


Send feedback