How to make it

  • Season the beef cubes lightly with salt and pepper.
  • Heat 2 tablespoons of the butter in a heavy pot or dutch oven.
  • As soon as the butter starts to turn brown, add half the beef and raise the heat to medium high.
  • Avoid crowding beef in the pot.
  • Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 to 7 minutes.
  • Scoop the beef into a bowl and brown the rest of the beef, add more butter as necessary.
  • Scoop out the second batch of beef, then add the carrots, celery and onions.
  • Cook until the onion starts to turn translucent, about 5 minutes, then add the garlic and cook 1 minute more.
  • Stir in the flour until it has been worked into the mixture and you can’t see it any more. Pour in the stock, wine, crushed tomatoes, bay leaves, rosemary and thyme.
  • Add the beef back into the pot and bring the liquid to a boil.
  • Turn down the heat to a gentle simmer.
  • Partially cover the pot and cook 1 hour.
  • Stir occasionally so nothing sticks to the bottom.
  • Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another hour.
  • To really get your carbs on, serve over egg noodles!

Reviews & Comments 3

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  • 22566 8 years ago
    Nice combinations in this stew...great one to have in a thermos while your outdoors,come this fall.
    Kind Regards
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  • joe1155 8 years ago
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  • lilliancooks 8 years ago
    This is definitely comfort food! I love the fact that you brown the beef...lots of recipes don't say to do that! And bay leaves and wine are a must! Great post!
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