a filling beef stew with vegetables and red wine taste. This dish makes a lot, so invite some friends over for dinner.
| Prep Time: | 35 mins |
| Cook Time: | 2 hrs 35 mins |
| Total Time: | 3 hrs 10 mins |
| Servings: | 16 |
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 medium onion, chopped
- 3 cups water
- 1 (8 ounce) can whole peeled tomatoes
- 2 tablespoons chopped parsley
- 2 cloves garlic, minced
- 2 cubes beef bouillon
- ⅛ teaspoon dried thyme
- 1 cup red wine
- 6 medium potatoes, cubed
- 6 medium carrots, chopped
- 6 stalks celery, chopped
- 2 cups pearl onions
Instructions
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
- Place flour in a resealable bag. Add seasoned beef, seal the bag, and toss to coat.
- Heat butter and oil in a large skillet over medium-high heat. Add beef and onion; sauté until beef is browned on all sides, 5 to 7 minutes. Transfer beef and onion to a large stockpot.
- Add water, tomatoes, parsley, garlic, bouillon cubes, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and thyme to the stockpot. Pour in wine and stir to combine. Cover and simmer for 1 1/2 hours.
- Add potatoes, carrots, celery, and pearl onions; continue to simmer until potatoes are tender, about 1 hour.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 53 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 5 g |
| Sodium | 561 mg |
| Sugars | 4 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good. Simple, “classic”, and delicious. I halved the recipe and made it in my 4 qt. Crockpot (that’s the largest size I’ve got). I omitted the Celery (my Daughter is allergic; we don’t even miss it anymore) and the Potatoes (I knew I was going to have plenty left over and I wanted to freeze it.) So I cooked up (boiled) some Potatoes about an hour before Dinnertime, mashed them up (according to my usual recipe), and served the Stew over them. I’m sure I “tweaked” the recipe as written a little bit more in some way or another, but, between the 2 of us, Kathy. I was able to set out a very delightful supper that my whole family enjoyed. Thanks for sharing 🙂 .
Recipe was Very easy to follow and tasted great!
This was delicious! I did use the same pot for browning and for the stock… I loved the reviews that mentioned adding mushrooms and peas, so we added those too. The flavors work very well together, probably the best stew I’ve made… definitely a keeper!!! Made some corn bread to go along. Hubby approved!
This was delicious! I used my Dutch Oven. Just added mushrooms to mine. The gravy was perfect and flavorful. Thanks for sharing your recipe!
I made this today and it came out really good! I picked this particular recipe because in the picture the sauce looked really brown and I wanted mine to look the same. I made some minor changes. I used 1 can stewed tomatoes and 1 can chopped tomatoes, 2 tbsp of tomato paste and 1/2 chopped green pepper. I also didnt have any beef bouillon so I put in 1 pkg of lipton onion soup mix with 1 cup of water and only used 1/2 cup of red wine (wasnt sure if it was dry enough but didnt want to use too much of my good wine lol!). I also put in peas and baby carrots (no celery, no pearl onions) but the carrots were still not soft so I would suggest microwaving them a bit first. I precooked the meat as per the recipe but only used the olive oil. I dumped everything in a crockpot on low for 6 hours and it came out perfect and with a nice brown gravy.
Fried 6 slices bacon. Cooked meat and onion in bacon fat. Added bacon and bay leaf. Threw all of it in crockpot for 8 hours. Served with sour cream.
My husband and children said this is the best beef stew they’ve ever had. I made it twice in one week, and it’s only a week later now and they’re requesting it again!!!! I’m never using any other beef stew recipe again after this one!
Easy and very delicious!
Delicious……….!
Very good but a lot of work to prepare.
My whole family love it but one.
Very tasty!
I really enjoyed this recipe. I cut the serving size down to half only making enough for a serving size for 8. It is only my girlfriend and I and we still have significant leftovers. I kept the recipe pretty much the same except I added more flour to coat the stew. I added broccoli with the carrots to give it more presentation and it came out perfect. I added a little red chili powder and brown sugar as someone else suggested. It was really good. My girlfriend isn’t a big beef stew person but she said she really enjoyed it. Takes a little time but simple.
This was by far the best beef stew I’ve made. The texture and flavor were perfect. The only exception I made in the recipe was to use better than bullion instead of bullion cubes.
I was looking for a good base for a stew and this was it. I added a bag of frozen mixed vegetables and can of diced potatoes at the “one hour remaining” point rather than fresh, but this turned out great. It’s a keeper. Very rich base that has a touch of sweetness. Good stuff. The only thing I did was before serving, I added some cornstarch so it would thicken up because it was still more like soup.
Both kids (teen boys) thought it was tasty. Big win in my opinion. Beef was melt in mouth tender. Only substitution was beef stock instead of water & boullion and left out the pearl onions which I don’t particularly like and would never have on hand. Next time I will try adding a few peas and mushrooms. Had 5 people for dinner and had a 1 1/2 quarts left over. I want to try freezing some and see if the taste and texture is just as good. Always looking for good freezer meals.
Best stew ever!! Was a great hit!! Thank You!!
I used a cup of beer broth and it added to the taste. I really like this recipe and the flavor was awesome. It’s a must try.
I did not add tomatoes and I used a great Merlot to sautee 3 baskets of mushrooms to 3 kg of beef country rib meat
As a simple base recipe it was good but a bit on the plain side. Second time I made it I substituted a dark stout beer for the wine, added extra garlic, and added mushrooms with the rest of the veggies. Simmered it all in the crock pot then thickened with flour/water at the end. It was much more flavorful.
Good, but need to add more seasonings. make sure to only use small can of tomatoes