“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.”
2hrs 50mins

Ingredients Nutrition


  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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