Harvest Beef Chuck Stew
photo by lazyme
- Ready In:
- 2hrs 10mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 1⁄2 lbs boneless beef chuck (cubed)
- 1 cup minced onion (optional)
- 3 garlic cloves (minced)
- 1 cup Burgundy wine (or cooking wine)
- 2 cups tomato sauce
- 1 (14 ounce) can beef broth
- 2 teaspoons fresh rosemary (minced)
- 2 bay leaves
- pepper (to taste)
- 3 -4 large carrots (chunks)
- 1⁄2 cup celery (sliced)
- 1⁄2 cup frozen peas (thawed)
- 1 -2 large potato (diced)
- 3 tablespoons flour
- 1⁄4 cup cold water
directions
- Heat oil in large pan over med-high heat.
- Add beef and saute for five minutes, browning on both sides.
- Remove meat from pan.
- Add onion and garlic.
- Saute five minutes.
- Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
- Bring to a boil.
- Add beef and simmer 1 hour.
- Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
- Add the flour and water and cook five more minutes.
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Reviews
-
Turned out quite well for us but with a few adjustments. We browned the meat separately after a dusting of flour/seasoning. We used chopped fresh tomatoes instead of canned. We also used mushrooms (1 cup), more garlic and needed 3 cups of stock. Would definitely make this again (maybe with green beans instead of peas).
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Tweaks
-
Turned out quite well for us but with a few adjustments. We browned the meat separately after a dusting of flour/seasoning. We used chopped fresh tomatoes instead of canned. We also used mushrooms (1 cup), more garlic and needed 3 cups of stock. Would definitely make this again (maybe with green beans instead of peas).
RECIPE SUBMITTED BY
HoosierMomOf5
United States