BEEF STEW

Name: BEEF STEW
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4-6 serving
Ingredients: 1/4 c all purpose flour; 1/2 tsp pepper; 1 lb extra lean stew beef; cut into small cubes; cooking spray; 1 c dry red wine; 1 c each: small pearl onions, sliced carrots & peeled cubed pototoes; 2 clove garlic, chopped; 1 bayleaf; 1/4 tsp thyme; 14 1/2 oz. can(s) beef broth; 1 1/2 c fresh sliced mushrooms; 1/2 c frozen little green peas; 2 Tbsp corn starch; 1/4 tsp salt

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By Lori-Jo Wahl
@coolnana

Beef stew was a ritual in my house. My dad always told me to cut the stew meat in small pieces & coat them with the flour before cooking it. The flour helps seal in the juices as well as thickening the stew.

I always double this recipe -- can also be frozen.

One of my favorite & my children & grandchildren love it too.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

4-6 serving

Prep:

30 Min

Cook:

1 Hr 10 Min

Ingredients

1/4 c

all purpose flour
1/2 tsp

pepper
1 lb

extra lean stew beef; cut into small cubes
·

cooking spray
1 c

dry red wine
1 c

each: small pearl onions, sliced carrots & peeled cubed pototoes
2 clove

garlic, chopped
1

bayleaf
1/4 tsp

thyme
14 1/2 oz. can(s)

beef broth
1 1/2 c

fresh sliced mushrooms
1/2 c

frozen little green peas
2 Tbsp

corn starch
1/4 tsp

salt
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How to Make BEEF STEW

Step-by-Step

In medium bowl combine flour & 1/4 tsp. pepper. Add beef & toss to thoroughly coat with seasoned flour.
Coat large sauce pan with cooking spray. Heat over medium heat. Add half the meat. Cook stirring constantly; 5 minutes or until meat is brown. Remove browned meat & set aside. Coat same pan with more cooking spray. Brown remaining meat & leave it in pan.
To pan, add a little of the wine. Stir with wooden spoon to loosen brown bits stuck to bottom. Then add the remaining meat to pan. Add onions (with a little of the juice), carrots, potatoes, garlic, bay leaf, thyme, remaining wine & beef broth.
Partially cover. Bring to boil over medium heat. Simmer gentle over low heat about 50 minutes or until meat is tender when pierced with fork.
Add mushrooms; simmer for 5 minutes. Add peas; simmer 5 more minutes.
***** If you want thicker gravy, spoon out a little of the broth into small bowl. Add corn starch & stir to dissolve. Add corn starch mixture to stew.

Stir over medium heat until gravy thickens. Add salt & 1/4 tsp. pepper. Remove & discard bay leaf.
Enjoy this stew with any of your bread or biscuit choices.