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Savory Beef and Vegetable Stew Recipe
🕒 Total Time: 2 hours and 45 minutes
🥘 Serving Size: 6 servings
Ingredients:
Quantity | Ingredient |
---|---|
6 | beef chuck |
3 | onion |
1 | green pepper |
1 | celery |
1 | bunch parsley |
2 | cloves garlic |
1 | can tomato sauce |
1 | cup red wine |
1 | beef bouillon cubes |
1 | teaspoon salt |
2 | teaspoons pepper |
1 1/2 | teaspoons dried thyme leaves |
1/4 | teaspoon bay leaf |
1 | pound potatoes |
6 | carrots |
1 | tablespoon flour |
6 | tomatoes |
Instructions:
- In a Dutch oven, heat some oil over medium-high heat until hot. 🍳
- Add the beef cubes and brown them well on all sides. Once browned, remove them and set aside for later use.
- Into the same Dutch oven, add the chopped onions, green peppers, and celery. 🧅🫑🥬
- Sauté the vegetables until they are tender, which should take about 8 minutes.
- Return the browned beef cubes to the Dutch oven.
- Add in the parsley, minced garlic, tomato sauce, red wine, beef bouillon cubes, salt, pepper, dried thyme leaves, bay leaf, and 2 cups of water. 🍷🥩🍅
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let the stew simmer, covered, for 1 hour and 15 minutes.
- After the initial simmering, add in the potatoes and carrots (except for the tomatoes). 🥔🥕
- Continue to simmer the stew, covered, for another hour or until the vegetables are tender.
- Remove the stew from the heat and skim off any excess fat that may have accumulated on the surface. 🥣
- In a small bowl, mix the flour with 2 tablespoons of cold water until smooth.
- Stir the flour mixture into the beef stew to thicken it slightly. 🥄
- Arrange the tomato wedges, skin side up, on top of the stew.
- Simmer the stew, covered, for an additional 10 minutes or until slightly thickened. 🍅
This savory beef and vegetable stew is best enjoyed hot, with some crusty bread on the side for soaking up all the delicious flavors! Serve it up at your next gathering or enjoy it as a hearty weeknight meal. Bon appétit! 🥖🍲