“This is a nice stew that can be made ahead. Although the recipe states that it can be frozen, I personally would leave the potatoes out until reheating because we don't like the consistency of frozen potatoes. From Quick and Easy Weeknights.”
READY IN:
2hrs 50mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from the steak; cut the steak into 1-inch cubes.
  2. Heat the oil in a large Dutch oven over high heat.
  3. Add the steak, and cook 5 minutes or until steak loses its pink color.
  4. Drain well, and wipe drippings from pan with a paper towel.
  5. Return the steak to the pan.
  6. Add the thyme, garlic, and bay leaves, and cook over medium heat 1 minute.
  7. Add the wine and tomato paste; bring to a boil.
  8. Cover, reduce heat, and simmer for 1 1/2 hours or until the steak is tender.
  9. Add the mushrooms and next 5 ingredients; bring to a boil.
  10. Cover, reduce heat, and simmer 40 minutes or until the vegetables are tender.
  11. Combine the cornstarch and 3 tablespoons water; stir well, and add to the stew.
  12. Cook 2 minutes or until thickened, stirring constantly.
  13. Remove from heat, and discard bay leaves.
  14. Stir in the parsley, salt and pepper.
  15. NOTE:.
  16. Freeze the stew in an airtight container. Thaw in refrigerator 24 hours; cook over low heat until heated.

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