↞ recipe box start page
Category: soup
Prep Time: Cook Time: Total Time:
Serves 8-10
4 lbs. bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-oz. can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 lbs. baby carrots (about 2 cups)
2 cups beef broth
1 Tbsp. kosher salt
1 tsp. dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
Cook the casserole in a 325 F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.
Nutritional Facts:
Calcium: 54mg
Calories: 520 g
Carbohydrate: 31g
Cholesterol:127mg
Fat: 20g
Fiber: 4g
Iron: 6mg
Protein: 48mg
Sat Fat: 5g
Sodium: 1061mg
view more member recipes
Classic Beef Stew
view my recipes
print
save
Category: soup
Prep Time: Cook Time: Total Time:
Serves 8-10
4 lbs. bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-oz. can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 lbs. baby carrots (about 2 cups)
2 cups beef broth
1 Tbsp. kosher salt
1 tsp. dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed
Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy casserole or a heavy, covered saucepan or Dutch oven.
Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the casserole. Pour the wine into the skillet and scrape up any browned bits; add to the casserole. Stir in the broth, salt, thyme, and bay leaf.
Cook the casserole in a 325 F oven for 4 hours, or in the saucepan or Dutch oven on the stovetop over low heat for about 2 1/2 hours. In either case, stir occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving.
Nutritional Facts:
Calcium: 54mg
Calories: 520 g
Carbohydrate: 31g
Cholesterol:127mg
Fat: 20g
Fiber: 4g
Iron: 6mg
Protein: 48mg
Sat Fat: 5g
Sodium: 1061mg
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Beef Stew With Ale
by sgre52160
2 lbs beef brisket, trimmed and cut into large 2-inch dice Coarse salt and coarse ground pepper to taste About 2 tbsp Wondra flour About 5 tbsp canola oil 2 cups Portobello mushroom caps, wiped cl
by sgre52160
2 lbs beef brisket, trimmed and cut into large 2-inch dice Coarse salt and coarse ground pepper to taste About 2 tbsp Wondra flour About 5 tbsp canola oil 2 cups Portobello mushroom caps, wiped cl
Beef Stew
by sgre52160
2 lbs beef tenderloin in 1-inch cubes Flour for dredging 2 tbsp butter 2 tbsp oil 2 cloves garlic, minced Salt and pepper 2 cups dry red wine 2 cubes beef bouillon dissolved in 2 cups of
by sgre52160
2 lbs beef tenderloin in 1-inch cubes Flour for dredging 2 tbsp butter 2 tbsp oil 2 cloves garlic, minced Salt and pepper 2 cups dry red wine 2 cubes beef bouillon dissolved in 2 cups of
A Mean Beef Stew
by sgre52160
1 lb beef flank steak, well trimmed and cut into 1 inch chunks 1/4 cup flour 1/2 tsp garlic powder, onion powder, salt and pepper 4 medium carrots, cut into 1 inch chunks 2 large celery ribs, cut
by sgre52160
1 lb beef flank steak, well trimmed and cut into 1 inch chunks 1/4 cup flour 1/2 tsp garlic powder, onion powder, salt and pepper 4 medium carrots, cut into 1 inch chunks 2 large celery ribs, cut
view more member recipes
related CDKitchen recipes
All Day Beef Stew
Classic Beef And Noodles
4-Hour Beef Stew
Beef & Beer Stew
Eisenhower's Beef Stew
English Beef Stew with Suet Dumplings
Halloween Maggot Stew
Classic Red Chili Stew
Drunken Stew
Wild Mushroom Beef Stew