Beef Stew

  • Prep Time: 15 minutes
  • Cook Time: 165 minutes
  • Servings: 8 servings


  • 1/2 cup red wine
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package peas frozen 10 oz
  • 1/4 cup vegetable shortening
  • 2 count potatoes
  • 4 count celery
  • 4 count carrots
  • 1 large onion
  • 4 cup water
  • 2 tablespoon kitchen bouquet
  • 3 tablespoon flour
  • 2 teaspoon beef bouillon granules
  • 1 pound beef stew meat


    1. Cut meat into even, bite sized pieces. Heat shortening or oil in a heavy skillet or dutch oven. Add meat and cook until browned on all sides, stirring frequently. Sprinkle flour over meat and cook, stirring constantly, until browned.
    2. Add salt, pepper, bouillon, kitchen bouquet, and water; stir to mix well, making sure to scrape browned bits from pan.
    3. Add onion, celery, and red wine. Cover and simmer for 1 1/2 hours.
    4. Add carrots and potatoes to pot; cover and cook until tender (about 45 minutes).
    5. Add peas during last 30 minutes of cooking, if desired. Serve with corn bread and a fruit salad.


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