Beef Stew Recipe

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Beef Stew


2 Lb Beef tenderloin 1-inch Cubes
Flour for coating meat
2 Tbsp Butter
2 Tbsp Oil
2 Cloves garlic, Minced
Salt and pepper
2 Cup Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups, Boiling Water)
1 Baking potatoes, Grated
1 Onion (studded with 2 cloves)
2 Tsp Thyme
1 Bay leaf
8 Red potatoes, Cut into quarters
8 Carrots, Sliced into pieces
4 Stalks celery, Slice into pieces
8 Tiny white onions
1 cup tomato juice
Fresh parsley finely, Chopped

Coat meat in flour. Melt butter and oil in large pot; add garlic. Cook the beef just to rare; remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bits stuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, celery and onions; simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat; toss in parsley and serve.

Beef and Beer Oven Stew

2 tablespoons butter or margarine 
1 cup sliced onion 
2 pounds lean beef, cut in cubes -- 1-inch 
1 tablespoon flour 
1 cup beer 
2 teaspoons vinegar 
1 teaspoon salt 
1/2 teaspoon pepper 
1/2 teaspoon sugar 
1 bay leaf 
1/4 teaspoon thyme -- crumbled 

Preheat oven to 350 degrees. In a Dutch oven over medium-high heat, melt butter; brown onions. Remove onions from the pan; add beef and brown. Sprinkle beef with flour; add onions and remaining ingredients and stir well. Cover tigtly and bake for about 2 1/2 hours, or until very tender. 
Serves 6.