Vegetable-Beef Stew

This Vegetable-Beef Stew is simmered down in a dutch oven for over 2 hours. Dry red wine enhances the flavor of the beef and vegetables.

Vegetable-Beef Stew
Yield: approximately 8 servings
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  1. 3 pounds beef stew meat
  2. 1⁄3 cup all-purpose flour
  3. 1⁄4 cup olive oil
  4. 1 large onion, chopped
  5. 2 cloves garlic, minced
  6. 3 3⁄4 cups beef broth
  7. 11⁄2 cups dry red wine
  8. 1 tablespoon dried basil
  9. 1 tablespoon dried parsley
  10. 2 teaspoons salt
  11. 1 teaspoon ground black pepper
  12. 1 cup frozen green peas, thawed
  13. 2 large baking potatoes, peeled and cut into 1-inch pieces
  14. 3 large carrots, peeled and chopped
  15. 3 stalks celery, chopped
  16. 1 (8-ounce) package sliced fresh mushrooms
  1. Place beef and flour in a resealable plastic bag. Seal bag, and shake vigorously to coat beef.
  2. In a large Dutch oven, heat olive oil over medium-high heat. Add beef, and cook until browned, stirring occasionally.
  3. Add onion and garlic. Cook until onion is tender, approximately 5 minutes.
  4. Stir in broth, wine, basil, parsley, salt, and pepper. Cover, reduce heat to low, and simmer 2 hours, stirring occasionally.
  5. Add peas, potato, carrot, celery, and mushrooms. Cover, and simmer until vegetables are tender, approximately 30 minutes.
Taste of the South


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