Beef Jennifer

Jennifer Ellis


I made this dish tonight, with what I had in my fridge, and pantry

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★★★★★ 1 vote
25 Min
1 Hr


1 lb
beef stew meat
1 bunch
shallots (green onions) chopped
enough oil to coat the bottom of a pan
small to med. sized potatoes, peeled and quartered
16 oz
beef broth
1 c
1/4 c
red wine (or any blush will do in a pinch)
rosemary, garlic salt, and pepper to taste
carrots, peeled, and cut into finger sized sticks


Step 1 Direction Photo

1season flour with your garlic salt and black pepper, dredge stew meat into the flour, coating it well.

Step 2 Direction Photo

2Coat the bottom of a big pot with oil, and heat on med/high. Add the white parts of the onions, cook until they are clear. (do not burn them) Add stew meat, and cook until crispy.

Step 3 Direction Photo

3Add wine, and let simmer for a few minutes, then add the beef broth, rosemary, carrots, and potatoes, blending well. If your broth doesn't look like gravy, you can add a little more flour.

Step 4 Direction Photo

4let simmer, covered, for about 10-15 min. add green parts of shallots. When this has come to a boil, turn down to med/low, leave covered, stirring occasionally, to make sure that it doesn't stick. Let cook for 45 min to an hour. Serve with a side of good crusty bread.

About this Recipe

Course/Dish: Beef, Potatoes
Hashtags: #meat, #stew, #Carrots