Jeffersonian Beef Stew
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon black pepper
- 2 teaspoons beef bouillon granules
- 1 lb round steak, trimmed of all visible fat and cut into small cubes
- 1 tablespoon canola oil
- 2 large onions, cut into wedges
- 3 garlic cloves, chopped
- 2 (14 1/2 ounce) cans stewed tomatoes
- 1⁄2 cup red wine
- 1 lb red potatoes, unpeeled, scrubbed and cut into bite-sized pieces
- 4 large carrots, scrubbed and cut into 1-inch chunks
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
directions
- Blend the flour, pepper, and bouillon granules in a plastic bag; add the meat and shake until well coated.
- Heat the oil in a heavy 3-qt dutch oven over med-high heat and brown the meat on all sides, 3-4 minutes.
- Reduce heat to medium and add the remaining ingredients; stir well.
- Cover and simmer for 40 minutes.
- Uncover, stir, and simmer gently an additional 30 minutes, stirring occasionally.
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