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


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