This stew is old-fashioned, nothing fancy with unusual spices and flavors. It is just your typical, hearty beef stew loaded with lots of vegetables and a generous amount of red wine to give a good depth of flavor. This stew has officially become one of our favorite dishes to make on the weekends.

Recipe also available with step-by-step pictures on: http://victor-recipe.blogspot.com/2011/03/old-fashioned-beef-stew.html

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Name: Old-Fashioned Beef Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 2 tablespoons olive oil; 2 lbs stewing beef; 3 carrots cut into chunks; 1 yellow onion chopped; 2 cloves garlic minced; 3 tablespoons all-purpose flour more if needed; 4 cups beef stock; 1 1/2 cups dry red wine; 1 (6 oz.) can tomato paste; 1 tablespoon parsley chopped; 1 teaspoon fresh thyme; 1 teaspoon fresh rosemary minced; 2 bay leaves; 2 red-skinned potatoes peeled and cut into 1-inch cubes

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INGREDIENTS

2 tablespoons olive oil
2 lbs stewing beef
3 carrots ; cut into chunks
1 yellow onion ; chopped
2 cloves garlic ; minced
3 tablespoons all-purpose flour ; more if needed
4 cups beef stock
1 1/2 cups dry red wine
1 (6 oz.) can tomato paste
1 tablespoon parsley ; chopped
1 teaspoon fresh thyme
1 teaspoon fresh rosemary ; minced
2 bay leaves
2 red-skinned potatoes ; peeled and cut into 1-inch cubes

INSTRUCTIONS

1. In a large pot, heat oil over medium-high heat. Cook half of the stewing beef until all sides are brown. Season with salt and pepper. Remove and set aside. Repeat process with the remaining ones.

2. Add in carrots, celery and onion and cook until onions are transparent, about 5 mins.

3. Add in garlic and sprinkle vegetables with flour. Cook for 1 min. Stir often.

4. Gradually stir in beef stock and red wine. Stir in tomato paste, parsley, thyme, rosemary and bay leaves.

5. Return browned beef to the pot. Bring to a boil. Cover and simmer for 2 hours.

6. Stir in potatoes. Add more stock if necessary. Cook until both the meat and potatoes are tender, about 45 mins. Season with salt and pepper to taste. Serve.

NOTES

Long simmering time means soft and tender beef. If fresh herbs are not available, use 1/2 tsp dried thyme and 1/2 tsp dried rosemary.

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Old-Fashioned Beef Stew

2 tablespoons olive oil
2 lbs stewing beef
3 carrots cut into chunks
1 yellow onion chopped
2 cloves garlic minced
3 tablespoons all-purpose flour more if needed
4 cups beef stock
1 1/2 cups dry red wine
1 (6 oz.) can tomato paste
1 tablespoon parsley chopped
1 teaspoon fresh thyme
1 teaspoon fresh rosemary minced
2 bay leaves
2 red-skinned potatoes peeled and cut into 1-inch cubes

1. In a large pot, heat oil over medium-high heat. Cook half of the stewing beef until all sides are brown. Season with salt and pepper. Remove and set aside. Repeat process with the remaining ones.
2. Add in carrots, celery and onion and cook until onions are transparent, about 5 mins.
3. Add in garlic and sprinkle vegetables with flour. Cook for 1 min. Stir often.
4.  Gradually stir in beef stock and red wine. Stir in tomato paste, parsley, thyme, rosemary and bay leaves.
5. Return browned beef to the pot. Bring to a boil. Cover and simmer for 2 hours.
6. Stir in potatoes. Add more stock if necessary. Cook until both the meat and potatoes are tender, about 45 mins. Season with salt and pepper to taste. Serve.

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Old-Fashioned Beef Stew
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Nutrition

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Serving Size: 1 Serving (756g)
Recipe Makes: 8 Servings

Calories: 463
Calories from Fat: 189 (41%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 0.9g
Cholesterol 74.8mg		23 %
Sodium 1273.1mg		44 %
Potassium 1855.2mg		49 %
Total Carbohydrate 27.3g		8 %
	Dietary Fiber 2.9g	11 %
	Sugars, other 24.5g
Protein 33.6g		48 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 463

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