A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over.

Beef Stew V

beef stew meat, cut into 1 inch cubes

salt, divided

black pepper, divided

all-purpose flour

butter

vegetable oil

onion, chopped

(8 ounce) can whole peeled tomatoes

water

beef bouillon

garlic,

parsley

thyme

red wine

carrots, chopped

celery,

potatoes, cubed

pearl onions

Season the stew meat with some of the salt and pepper  and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.


Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.


My entire family loved this stew!  I cooked the floured meat right in my soup pot and deglazed it with the liquid.  Perhaps that is why mine came out nice and thick, not at all like a soup.  I used half beef broth and half water with a touch of better than bouillon for the water.  I used petite-diced tomatoes, less celery, and added some frozen peas at the end of cooking for both color and flavor.  This was comfort food at it's best!

Deeelicious!! This beef stew made a wonderful bowlful of delicious beef chunks gravy and vegetables. Once I added the vegetables (carrots potatoes) I only cooked it another 30 minutes because I did not want the veggies to overcook. It was perfect. We went through a whole loaf of sourdough bread making sure every last drop was gone.

This stew is stick to your ribs hearty and delicious. I thickened it at the end with about a 1/4 cup of flour water. My husband commented that the flavors blend beautifully - no one flavor over-powers the other. I agree!

This recipe as it stands is very good hence the 5 stars but there are a couple of things I'd like to point out.

First browning 3 pounds of meat is no easy task, you have to do it in batches and make sure you use a non-stick pan.  I made some medallions for my brother and I just using the browning part while we waited for the stew and it was fantastic and tender.

I followed other suggestions and used 2 cups beef stock, I think the 3 cups of water with the bouillon would have definitely been to soupy.

I was also a little skeptical on the amount of wine but it turned out to be just fine in the end.

I agree with a lot of other readers that you should rate a recipe based on as is no tweaks, if you want to tweak it then post your own recipe for review.  This one as is, is fantastic and will definitely be a keeper in our house.  Thank you very much for the post.

Simple and tastey!  Just the way we like it.  The only change that we made was we added halved mushrooms at the same time as the rest of the vegetables and it worked out excellent.

Very good!!!!! I added all and threw in the crock pot and everyone loved it I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost left them out but it was worth all the work that is the only difficult part about this time consuming peeling those tiny little onions!!!!

Very good. I added extra wine and eliminated the beef bouillon cubes (they usually have MSG - best avoided).  Water worked just fine.  Used herbes de provence rather than any individual herbs - quite tasty.  No extra flour needed at the end - just didn't put as much liquid in to begin with. Put just enough in to cover the meat, then add a bit more when veggies are added. Uncover for 10 mins at end to reduce the liquid so it's thick.

Delicious. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots. Easy to make for a single man like me and once refrigerated it lasted for two weeks.

this stew is awesome! people that said it was bland lack imagination;) cool things to add: portobello mushrooms sun dried tomatoes red chili powder and a little brown sugar. also it helps to have some extra red wine and tomato pure on hand as mine was a little thick and i went back and forth from adding these two liquids versus adding more water. (we like it thick) major bonus: there was enough left over that i didnt have to make lunch the next day.

Not great by any means but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points I just expect a bit more depth and richness to the end result. Since we love homemade beef stew though my husband and I still went through it fairly quickly. This recipe's flavors and textures ("gravy" was a thin even with all the flour from the beef) left enough to be desired that I won't use this recipe again. Again not bad but too subtle for our tastes.

beef stew v

Prep Time: 50 minutes

Cook Time: 2 hours, 30 minutes

Total: 2 hours, 80 minutes

Servings: 16

Cost: $3.22 /serving

Author : Kathy

Ingredients

Instructions

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