Tender Beef Stew

Monika Rosales


This is made slow and low, I call it a one pot wonder.


★★★★★ 1 vote

20 Min
45 Min


  • 2 lb
  • 1/4 c
  • 1 small
  • 1 small
    green pepper
  • 3
    garlic cloves
  • 1/4 c
    green olives
  • 2 medium
  • 1/2 bag(s)
    baby carrots
  • 3 Tbsp
    oil, your preference
  • 1
    bay leaf
  • 1 can(s)
    tomato sauce
  • 1 c
    white wine
  • 1 tsp
    oregano, dried
  • ·
    salt/pepper to taste
  • ·
    parsley for garnish

How to Make Tender Beef Stew


  1. Start by cutting the chuck into medium pieces (or purchase the meat cut up already for beef stew)In a large plastic bag place the flour and the meat and shake to completely coat.
  2. In a large pot place the oil, on medium high heat brown the meat ( in batches, don't crowd, otherwise they won't brown..remove onto a plate.
  3. cut up onions, peppers, garlic...add to same pan...for about 2-3 mins scrapping bottom of pan ( this is where the delicious flavors come into play)add back meat.
  4. cut up potatoes into chunks ( no need to peel)add along with the rest of the ingredients...cover and simmer about 45 mins...the flour on the meat will thicken the sauce...add a drizzle of water if to thick...stir occasionally...I served with jasmine rice....Oh yeah salt and pepper to taste

Printable Recipe Card

About Tender Beef Stew

Course/Dish: Beef
Hashtags: #Carrots, #potatoe

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