Beef Stew recipe

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Ingredients

½ cup vegetable oil
2 pounds cubed beef stew meat
1 onion, chopped
3 cups merlot wine
1 tablespoon beef bouillon granules
1 quart milk
4 medium russet potatoes, peeled and cubed
6 carrots, diced
6 stalks celery, diced
3 tablespoons dried oregano
3 tablespoons dried basil
2 tablespoons ground coriander
2 tablespoons ground black pepper
1 tablespoon ground cumin
1 tablespoon salt

Nutrition Info

607.5 calories
carbohydrate: 37.6 g
cholesterol: 72.4 mg
fat: 32.5 g
fiber: 6.7 g
protein: 26.5 g
saturatedFat: 9.6 g
servingSize: -
sodium: 1201 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large pot over high heat, saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.

  2. Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.

Recipe Yield

8 servings

Recipe Note

A classic beef stew that you will savor. This stew really satisfies both your hunger and your taste buds, plus it's easy to make and smells so gosh darn good!

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