“Hearty and delicious. My family's favorite stew for over 30 years. If you prefer, you can substitute basil for the rosemary--I fix it both ways. Update: When I originally made this recipe, I would coat the beef pieces with a flour/salt/pepper mix by shaking them in a bag and then brown them in a couple tablespoons of oil. I eliminated this step to simplify and lower the calories and fat, but if you do it that way it makes for a thicker sauce. Good either way!”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Shake stew meat up in a bag with flour to cover.
  2. Brown in vegetable oil in stew pot.
  3. Cover with water and bring to a boil.
  4. Simmer for 30 minutes or more. (I like to simmer until the beef is nice and tender).
  5. Add remaining ingredients and add additional water to cover.
  6. Bring to a boil again.
  7. Reduce heat and simmer until vegetables are done, about 15 minutes.

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