Entrees

Beef Stew | Peri's Place For Recipes

Servings
Serves 6 (1 1/3 cups)

Ingredients

  • 1 1/2 tsp olive oil
  • 1 1/2 pounds beef stew meat
  • 3 1/2 cups halved mushrooms
  • 2 cups diagonally cut carrots
  • 1 1/2 cups coarsely chopped onion
  • 1 1/2 cups sliced celery
  • 2 garlic cloves, minced
  • 1 1/2 cups water
  • 1 cup dry red wine
  • 1/2 tsp dried thyme
  • 1 1/4 tsp kosher salt
  • 1/4 tsp coarsely ground black pepper
  • 2 (14.5 oz) cans no salt added stewed tomatoes, undrained
  • 2 bay leaves
  • 2 tbsp red wine vinegar
  • 1/4 cup chopped fresh flat-leaf parsley

Method

  1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes; browning on all sides. Remove beef from pan.
  2. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally Return beef to pan.
  3. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Discard bay leaves.
  4. Stir in vinegar. Sprinkle with parsley.

Good to Know

This makes an excellent crock pot or pressure cooker meal.

For the crock pot, follow steps 1 & 2 except do not return beef to pan, put it and all of the sauted vegetables into your crock pot. Cook for 6 - 8 hours on low.

For the pressure cooker, follow steps 1 - 3, except place lid on pressure cooker, and when it starts boiling, place rocker (or whatever type of cooker you have) and cook at a slow/medium rock for 5-8 minutes. Take off heat and reduce pressure with cold water.