Beef Stew V recipe
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 caloriescarbohydrate: 23.2 gcholesterol: 53.4 mgfat: 12.4 gfiber: 3 gprotein: 17.3 gsaturatedFat: 5.3 gservingSize: -sodium: 561 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Beef Stew V
Directions
-
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.