Beef Stew


1 lb lean beef cut into 1 inch cubes
1/2 cup flour
2 tsp kosher salt
1 tsp fresh cracked black pepper
1 tbs butter
1 tbs canola oil
2 cloves garlic, minced
1 medium onion, chopped
1 (16oz) can of Italian plum tomatoes, drained, chopped, liquid reserved
1/2 cup dry red wine
1/2 cup beef stock
1/4 cup fresh parsley, chopped
1 bay leaf
2 tsp basil, crushed
1/2 tsp thyme, crushed
1 turnip, diced
2 carrots, diced
1 potato, diced
1/2 mushrooms, halved
chopped fresh parsley for garnish


  • Dredge the beef in flour mixed with 1 tsp salt and a dash of black pepper.
  • Heat the butter and oil in a casserole and brown the meat on all sides.
  • Lower the heat to medium, add the garlic and onion and cook for about 5 minutes, stirring frequently.
  • Add the tomatoes, tomato liquid, wine, beef stock, parsley, bay leaf, basil, thyme, salt, pepper, turnips and carrots.
  • Cook uncovered for 1 and 1/2 hours.
  • Add potato and cook for 15 minutes longer.
  • Add mushrooms and continue cooking for an additional 15 minutes.
  • Taste and adjust seasoning before serving.
  • Garnish with parsley.




20 min


1 min


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