Beef Stew recipe

Yield: 6 servings.

3 pounds boneless beef chuck, cut into 2-inch cubes
3 tablespoons vegetable oil
Salt, to taste
Freshly ground black pepper, to taste
3 large carrots, peeled and sliced
2 large russet potatoes, peeled and cut into 2-inch cubes
3 stalks celery, sliced
2 yellow onions, quartered
⅓ cup all-purpose flour
2 tablespoons tomato paste
1 tablespoon sugar
1 cup dry red wine
1 cup water
Fresh parsley (optional)

Preheat oven to 300°. Brown beef on all sides in oil in skillet. Drain. Sprinkle beef with salt and pepper. Place the beef in a Dutch oven, or a deep casserole dish with a lid. Toss carrots, potatoes, celery, and onions in flour, and add to the beef. Mix together tomato paste, sugar, wine, water, and remaining salt and pepper. Pour over beef and vegetables, cover, and bake for 3 to 4 hours. Garnish with freshly chopped parsley.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.