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beef stew by rose

(1 rating)
Recipe by
Rose Rauhauser
Bronx, New York to York, PA

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

(1 rating)
yield 4 or more
prep time 30 Min
cook time 1 Hr 30 Min

Ingredients For beef stew by rose

  • 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)

How To Make beef stew by rose

  • 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)

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