Vegetable and Beef Stew – A mixture of beef and vegetables in a flavorful wine sauce, a wintertime favorite.
I received free samples of Melissa’s produce to make this recipe, all opinions are my own.
This stew is comfort food at it’s best. I have been making it for years by memory and I thought it was time to write it down. This is a fix it and let it cook slowly recipe, which is my kind of recipe for a weekend dinner.
This beef and vegetable stew is full of carrots, mushrooms, potatoes, and onions. The pearl onions almost melt away in the stew leaving their sweet flavors behind. And the fingerling potatoes are firm and hold up really well after hours of cooking.
Beef and Vegetable Stew
Serve this stew with a green salad and a loaf of crusty whole grain baguette for a comforting weekend meal. Here’s how you make it…
- 2 pounds lean beef cubes for stew (grass-fed if possible)
- 3 tablespoons flour
- 2 tablespoons olive oil
- 1 1 pound package of rainbow carrots or plain carrots, peeled and cut into chunks
- 1 medium onion sliced thin
- ½ pound pearl onions peeled
- 1 pound of fingerling potatoes halved
- 16 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 tablespoon herbs de Provence
- 3 cups red wine
- 1½ cups organic beef broth
- Preheat oven to 350, and dust the beef cubes with a light coating of flour.
- Heat oil in a dutch oven. Brown beef on each side remove and set aside.
- Add carrots, onions, mushrooms, potatoes, and garlic to the pan and cook for 5 minutes.
- Next, add the tomato paste, bay leaves, and herbs de Provence stir and cook for about 5 minutes
- Stir in the wine and reduce to a syrupy consistency
- Add the broth and the beef back to pan and cover
- Place in oven and cook for 1½ hours, remove the cover and cook for 30 minutes more
- Remove bay leaves before serving