Beef Jennifer

Jennifer Ellis


I made this dish tonight, with what I had in my fridge, and pantry


★★★★★ 1 vote

25 Min
1 Hr


  • 1 lb
    beef stew meat
  • 1 bunch
    shallots (green onions) chopped
  • ·
    enough oil to coat the bottom of a pan
  • 4-5
    small to med. sized potatoes, peeled and quartered
  • 16 oz
    beef broth
  • 1 c
  • 1/4 c
    red wine (or any blush will do in a pinch)
  • ·
    rosemary, garlic salt, and pepper to taste
  • 4
    carrots, peeled, and cut into finger sized sticks

How to Make Beef Jennifer


  1. season flour with your garlic salt and black pepper, dredge stew meat into the flour, coating it well.
  2. Coat the bottom of a big pot with oil, and heat on med/high. Add the white parts of the onions, cook until they are clear. (do not burn them) Add stew meat, and cook until crispy.
  3. Add wine, and let simmer for a few minutes, then add the beef broth, rosemary, carrots, and potatoes, blending well. If your broth doesn't look like gravy, you can add a little more flour.
  4. let simmer, covered, for about 10-15 min. add green parts of shallots. When this has come to a boil, turn down to med/low, leave covered, stirring occasionally, to make sure that it doesn't stick. Let cook for 45 min to an hour. Serve with a side of good crusty bread.

Printable Recipe Card

About Beef Jennifer

Course/Dish: Beef Potatoes
Hashtags: #meat #stew #Carrots

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