Beef Stew by No. 2 Pencil

beef stew meat, flour, kosher salt and pepper, vegetable oil, red wine, onion, garlic, carrots, celery, red potatoes, tomato paste, beef stock, italian flat leaf parsley

Prep Time: 10 min
Cook Time: 20 min
Total Time: 40 min

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– 3 pounds of beef stew (cut into 1-inch pieces and fat trimmed)
– 1/3 cup flour
– Kosher salt and freshly ground pepper (to taste)
– 3 Tbs. vegetable oil
– 1/2 cup red wine
– 1 onion, diced
– 2 garlic cloves, minced
– 3 carrots (peeled and cut into 1/2-inch pieces)
– 2 celery stalks (cut into 1/2-inch pieces)
– 1 lb. red potatoes (cut into 1/2-inch pieces)
– 1 Tbs. tomato paste
– 2 1/2 cups reduced sodium beef stock
– 1/4 cup of chopped Italian Flat Leaf Parsley

Prep Time: 10 min
Cook Time: 20 min
Total Time: 40 min

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