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Beef Stew V

  • 16servings
  • 150minutes
  • 285calories

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Source: allrecipes.comReport recipe

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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. 3 pounds beef stew meat, cut into 1 inch cubes

  2. 2 teaspoons salt, divided

  3. 1 teaspoon ground black pepper, divided

  4. 1/4 cup all-purpose flour

  5. 1/4 cup butter

  6. 1 tablespoon vegetable oil

  7. 1 onion, chopped

  8. 1 (8 ounce) can whole peeled tomatoes

  9. 3 cups water

  10. 2 cubes beef bouillon

  11. 2 cloves garlic, minced

  12. 2 tablespoons chopped parsley

  13. 1/8 teaspoon dried thyme

  14. 1 cup red wine

  15. 6 carrots, chopped

  16. 6 stalks celery, chopped

  17. 6 potatoes, cubed

  18. 2 cups pearl onions

Instructions Jump to Ingredients ↑

  1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

  2. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

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