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Hearty Beef Stew with Red Wine and Vegetables

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PREP TIME
35 min
COOKING TIME
155 min
TOTAL TIME
190 min
SERVINGS
16 servings
Dinner Southwestern
Hearty Beef Stew with Red Wine and Vegetables
Ingredients
  • 3 pounds beef stew meat, cut into 1 inch cubes
  • 2 teaspoons salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1/4 cup all-purpose flour
  • 1/4 cup butter
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cups water
  • 1 (8 ounce) can whole peeled tomatoes
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • 2 cubes beef bouillon
  • 1/8 teaspoon dried thyme
  • 1 cup red wine
  • 6 medium potatoes, cubed
  • 6 medium carrots, chopped
  • 6 stalks celery, chopped
  • 2 cups pearl onions
Instructions
1
Prepare the beef by sprinkling a pinch of salt and a dash of pepper over it.
2
Next, place the flour in an airtight container. Add the seasoned beef and shake the bag vigorously to evenly coat it with flour.
3
In a large skillet, heat a combination of melted butter and oil over medium-high heat. Add the seasoned beef and an onion; cook until the beef is nicely browned on all sides, taking around 5 to 7 minutes. Transfer the beef and onion to a large stockpot.
4
Add water, canned tomatoes, chopped parsley, minced garlic, bouillon cubes, a pinch of salt, and a dash of pepper to the stockpot. Stir in some wine and combine everything thoroughly. Cover the pot and let it simmer for 1 and a half hours.
5
Add diced potatoes, carrots, chopped celery, and pearl onions; continue to simmer until the potatoes are tender, approximately 1 hour.