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jim's beef stew

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H, D
MineralsZinc, Copper, Natrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds Stew beef (see notes)

  2. 24 ounces Beef broth (see notes)

  3. 2 mediums To 3 Potatoes, chunked

  4. 2 mediums To 4 Carrots, sliced

  5. 2 mediums To 3 Onions, chunked

  6. 2 Cloves Garlic, minced

  7. 1 cup Peas

  8. 12 ounces Water

  9. cup Red wine (see notes)

  10. teaspoon Tarragon

  11. teaspoon Marjoram

  12. teaspoon Rosemary

  13. Salt and pepper to taste

  14. Flour for dredging

  15. 6 tablespoons Dark roux (heaping)

  16. 1 tablespoon Olive oil

Instructions Jump to Ingredients ↑

  1. Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven, brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add beef broth and water and bring to a boil. Reduce heat, cover, simmer for 2 hours. Add carrots, potatoes and onion, cook for about 45 minutes, than add peas. Cook 15 minutes or until vegetables are just tender. Add roux a tablespoon at a time, until broth is thickened like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4 minutes. Serves 4-5 NOTE: I prefer making my own stew beef from a sirloin or chuck roast.

  2. I also prefer my own beef broth, but canned can be used. The wine I use is Taylor Lake Country Red. SOURCE:*Jim Bodle POSTED BY: Jim Bodle 10/95 From: Jim Bodle Date: 11-01-95 (03:57) (159) Fido: Cooking

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