Beef stew also is easy to freeze so that you don't have to burn yourself out on days of leftovers.
Recipe Summary Beef Stew V
A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.Ingredients | Beef Stew Soup
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
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.
Info | Beef Stew Soup
prep:
50 mins
cook:
2 hrs 30 mins
total:
3 hrs 20 mins
Servings:
16
Yield:
16 servings
