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Beef and Vegetable Stew (recipe 2)

Course Soup
Cook Time 45 minutes
Servings 6

Ingredients

  • 3 lbs. Harris Ranch stew meat cubed 1-1/2 inch chunks
  • 3 ea. carrots diced medium
  • 2 ea. white onions diced medium
  • 3 stalks celery diced medium
  • 2 ea. potato diced medium
  • 1 cup peas frozen
  • 1 cup corn frozen
  • 1 quart red wine
  • 1/2 cup tomato paste
  • 1 cup flour
  • 3 quarts beef stock
  • 1/3 cup canola oil
  • salt and pepper to taste

Instructions

  • Toss meat with salt, pepper, tomato paste and flour. Heat a large pan with oil and brown the meat and remove from pan. Sauté the vegetables for 5 minutes till tender and add meat back into pan. Add wine and reduce in half, Add beef stock and simmer for 35 to 40 minutes. Season with salt and pepper.