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“This is a flavorful beef stew that's easy to make. I have made it in a crock pot, on the stove and in the oven, depending on my time and the weather. I don't like a lot of meat in my stew, and I think this is enough, though my husband likes it with 3 lbs meat. I like to serve it as is in a bowl, or you can serve it on a plate with brown rice.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Brown the meat first, by tossing it with a little flour (about 2 tbsp) and then browning it in a dutch oven, in 2 tbsp olive oil. Set aside the meat on a plate.
  2. 2. In the same dutch oven, or a crockpot, pour in the beef broth, wine and bay leaf.
  3. 3. Add onions and garlic. Then add carrots, celery, potatoes, parsley and turnips and/or peas, if using.
  4. 4. Add meat.
  5. 5. Mix together the tomato sauce with vinegar and seasonings.
  6. 6. Pour over meat.
  7. 7. Remove bay leaf before serving.
  8. I use the following times for cooking, but everyone's stove, oven, crockpot are different, so use the following as a guideline only. When the meat is tender and the veggies are cooked through, it's ready! On Stove: Cover and bring to a low boil. Turn down heat and simmer on low heat for 1 1/2-2 hours. Turn the stew after 1 hour. In Crockpot: Put on high setting for 1 1/2 hours. Turn to low and leave for 4 hours. Turn stew after it has cooked for at least 3 hours and let it cook for another hour before serving. For oven: Bake at 325 for 2 hours, turn stew and let bake for another 1/2 hour.

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