All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Beef

Ingredients

3 pounds beef stew meat, cut into 1 inch cubes 2 teaspoons salt, divided 1 teaspoon ground black pepper, divided ¼ cup all-purpose flour ¼ cup butter 1 tablespoon vegetable oil 1 onion, chopped 1 (8 ounce) can whole peeled tomatoes 3 cups water 2 cubes beef bouillon 2 cloves garlic, minced 2 tablespoons chopped parsley ⅛ teaspoon dried thyme 1 cup red wine 6 carrots, chopped 6 stalks celery, chopped 6 potatoes, cubed 2 cups pearl onions

Nutrition Info

285.1 calories carbohydrate: 23.2 g cholesterol: 53.4 mg fat: 12.4 g fiber: 3 g protein: 17.3 g saturatedFat: 5.3 g servingSize: - sodium: 561 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

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.
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.

16 servings

A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.