Beef Stew by Rose

Rose Rauhauser


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

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4 or more
30 Min
1 Hr 30 Min


3 lb
beef stew meat
stalks of celery sliced fine (add more if desired)
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
large can of tomato paste
1 Tbsp
chopped fresh rosemary
1 Tbsp
red currant jelly
potatoes peeled and cubed (add more if desired)


1Start 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.
2Add the wine, stock, tomato paste, stir carefully. Add potatoes stir, simmer on low heat for 1 1/2 hours. Serve.
3I 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