Red Wine Beef Stew with Potatoes and Green Beans

Ingredients

  • 2 pounds beef chuck for stew, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons butter
  • 4 medium carrots, peeled, halved and cut into 1-inch chunks
  • 3 small onions, diced
  • 2 tablespoons all-purpose flour
  • 2 (14 ½-ounce) cans reduced-sodium beef or chicken broth
  • + 17 more ingredients
    • 2 cups dry red wine
    • 1 cup canned crushed tomatoes
    • 3 sprigs fresh rosemary
    • 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
    • 2 handfuls green beans, ends trimmed
    • 2 pounds beef chuck for stew, cut into 1-inch cubes
    • Kosher salt and freshly ground black pepper
    • 3 tablespoons butter
    • 4 medium carrots, peeled, halved and cut into 1-inch chunks
    • 3 small onions, diced
    • 2 tablespoons all-purpose flour
    • 2 (14 ½-ounce) cans reduced-sodium beef or chicken broth
    • 2 cups dry red wine
    • 1 cup canned crushed tomatoes
    • 3 sprigs fresh rosemary
    • 2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
    • 2 handfuls green beans, ends trimmed

1. Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the be...

View full recipe at SpringPad

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