Beef Stew by Rose

Rose Rauhauser

By
@NewYorkWoman

This is comfort food on a cold, snowy winter evening by the fire with my husband and family. Enjoy


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Comments:

Serves:

4 or more

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

3 lb
beef stew meat
6
stalks of celery sliced fine (add more if desired)
6
large carrots sliced thin (add more if desired)
olive oil to bottom of large pan
1/2 lb
thick slice bacon cut up
1 c
chopped vidalia onion
all purpose flour just enough to dredge meat
3 c
beef stock (i use canned)
1 c
dry red wine
1
large can of tomato paste
1 Tbsp
chopped fresh rosemary
1 Tbsp
red currant jelly
5
potatoes peeled and cubed (add more if desired)

Directions Step-By-Step

1
Start with cutting and slicing all the ingrediants and set aside. Put bacon pieces into a large pot and saute until crispy, remove bacon and leave in the bacon fat. Dredge stew meat in slightly salted and peppered flour and saute in bacon fat about 5 minutes. Add the onions, carrots and celery to the meat and saute together stirring until all is tender.
2
Add the wine, stock, tomato paste, stir carefully. Add potatoes stir, simmer on low heat for 1 1/2 hours. Serve.
3
I usually serve with thick sliced Italian bread or 7 UP Biscuits (recipe on here they are delicious)

About this Recipe

Course/Dish: Beef
Other Tag: Healthy