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Beef Stew

beef, beef broth, potatoes, mushroom, carrots, onions, celery, wine, flour, garlic, parsley

Beef Stew -


2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup red wine or 1/2 cup water or 1/2 cup beef broth


Combine flour and pepper; coat beef cubes.
Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
Sauté onion, celery and garlic until tender.
Return beef to pan.
Add beef, broth, wine and spices.
Bring to a boil, stirring occasionally.
Reduce to simmer, cover and continue cooking for 1-3/4 hours.
Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
Simmer until thick.

Read the full directions on


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