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Beef Stew-Dutch Oven Recipe

  • 8servings
  • 125minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 lbs prime rib or beef round steak cut into chunks

  2. 2 Tbsp. oil

  3. 1 tsp salt

  4. 1/2 tsp pepper

  5. 1 cup beef broth (swansons)

  6. 1 cup water

  7. 1 can beef barley soup (progresso)

  8. 2 bay leaf

  9. 4 whole cloves

  10. Dash dried thyme leaves

  11. 4 carrotspeeled sliced

  12. 6 potatoes peeled cut into chunks

  13. 2 onions sliced

  14. 2 stalks cekery sliced

  15. 1 small bunch broccoli

  16. 1 cup mushrooms sliced

  17. 1/2 green pepper sliced

  18. 1/2 red pepper sliced

  19. 1/2 yellow pepper sliced

  20. 1 cup red wine

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. In Dutch oven add oil, brown meat , a little at a time. Add salt and pepper.

  3. Stir in beef broth and water. Bring to a boil. Add bay leaf and cloves.

  4. Add red wine, reduce heat. Simmer, covered until meat is almost tender, for about 1 1/4 hour. Add thyme.

  5. Add vegetables. Cook for another 20-30 minutes until vegetables are tender crisp and meat tests done.

  6. Add beef barley soup (progresso)

  7. Serve piping hot with your favorite french bread. Yield: serves 8 Notes: Improves with standing-cook a day in advance to allow broth to infuse into the vegetables to inhance the flavor. Reheat at serving time.

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