Beef Stew (Stove-Top)
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“This is a version of beef stew that I sort of combined several recipes from others to come up with. Posting for safekeeping.”
Beef Stew (Stove-Top)
0 recipe photos
READY IN:2hrs 15mins |
|
YIELD:4 quarts |
UNITS:US |
Ingredients Nutrition
- 2 -3 tablespoons olive oil
- 2 -3 garlic cloves, minced or pressed
- 1 1⁄4 lbs stewing beef, cut into 1 inch cubes
- 1 large onion, coarsely chopped
- 1 teaspoon bacon grease, or 1-2 slices cooked crumbled bacon (optional)
- 1 (16 ounce) can diced tomatoes with basil and oregano
- 1 (16 ounce) can reduced-sodium beef broth
- 1 (6 ounce) can V8 vegetable juice (3/4 cup)
- 1⁄2 cup dark red wine (cabernet, merlot, etc.)
- 2 tablespoons red wine vinegar
- salt
- pepper
- oregano
- basil
- 4 medium red potatoes, cut into bitesize cubes (leave skin on)
- 2 cups sliced carrots
- 3⁄4 cup frozen peas, use more or less as desired
- 2 tablespoons cornstarch
Directions
- Heat oil in a large pot (I use my 5qt cast iron dutch oven).
- Saute garlic and beef until beef is browned on all sides and some of the liquid, if any, has cooked down.
- Add onions and cook until translucent.
- You can add a little bacon grease or cooked crumbled bacon at this point if you like, for extra flavor.
- Add tomatoes, beef broth, V-8 juice, wine, red wine vinegar and seasonings; cover and simmer 1 hour.
- Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.
- In a small cup dissolve cornstarch in a little cold water and stir into stew to thicken.
- Taste and reseason as necessary; serve with biscuits or crusty homemade bread.
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Beef Stew (Stove-Top)