Classic Beef Stew

Classic Beef Stew
Photo by Oxmoor House

Ingredients

  • 3 medium carrots, sliced (1 1/2 cups)
  • 1 ½ cups water
  • 1 cup dry red wine
  • 1 pound red potatoes, cubed (3 cups)
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 3 celery stalks, chopped (1 cup)
  • + 8 more ingredients
    • 2 (14-ounce) cans fat-free, less-sodium beef broth
    • ½ teaspoon black pepper
    • 1 tablespoon canola oil, divided
    • 1 ¼ pounds lean beef stew meat
    • 1 medium onion, chopped (1 cup)
    • 1 bay leaf
    • 2 thyme sprigs
    • ¾ teaspoon salt

1. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add half of beef; cook 4 minutes or until browned, turning occasionally. Remove beef from pan; set aside. Repeat procedure with 1 teaspoon oil and remaining beef; set aside. 2. Heat remaining 1 teaspoon oil in pan over medium-high heat...

View full recipe at My Recipes

Comments

Variations on Classic Beef Stew

  • Classic Beef Stew
    • 3 cups mixed carrots (peeled and cut into bite-size pieces) and turnips (peeled and cut into bite-size pieces)
    • 1 cup full-bodied red wine
    • +10 other ingredients
  • Classic Beef Stew
    • 1 onion (8 oz.), peeled and sliced
    • 1 teaspoon sugar
    • 1 teaspoon paprika
    • 1/2 teaspoon pepper
    • 1/4 teaspoon ground cloves or ground allspice
    • +13 other ingredients


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