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


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3 lb
beef stew meat
stalks of celery sliced fine (add more if desired)
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
large can of tomato paste
1 Tbsp
chopped fresh rosemary
1 Tbsp
red currant jelly
potatoes peeled and cubed (add more if desired)

How to Make Beef Stew by Rose


  • 1Start 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.
  • 2Add the wine, stock, tomato paste, stir carefully. Add potatoes stir, simmer on low heat for 1 1/2 hours. Serve.
  • 3I usually serve with thick sliced Italian bread or 7 UP Biscuits (recipe on here they are delicious)

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About Beef Stew by Rose

Course/Dish: Beef
Other Tag: Healthy

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