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


★★★★★ 1 vote

4 or more
30 Min
1 Hr 30 Min


  • 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)

Printable Recipe Card

About Beef Stew by Rose

Course/Dish: Beef
Other Tag: Healthy

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