Beef and Vegetable Stew
Beef Stew with vegetables is a combination of beef and vegetables cooked in a flavorful red wine sauce
- Prep Time: 30 mins
- Cook Time: 2 hours
- Total Time: 2 hours 30 mins
- Yield: 8 1x
- Category: Dinner
- Method: Oven/Slow Cooker
- Cuisine: American
Scale
Ingredients
- 2 pounds grass fed chuck or bottom round cut into cubes
- 2 tablespoons olive oil
- 1 1 pound package of rainbow carrots or plain carrots, peeled and cut into chunks
- 1 medium onion sliced thin
- 1 pound of baby or 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
- 1 1/2 cups organic beef broth
Instructions
- Preheat oven to 350
- 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 1 1/2 hours, remove the cover and cook for 30minutes more
- Remove from oven and remove bay leaves. Stir in the arrow root water mixture until sauce thickens.
Notes
Beef Stew In the Slow Cooker:
- Brown the beef in a skillet or dutch oven
- Add the onions, garlic and vegetables
- Stir in the tomato paste and seasonings
- Add wine and beef broth
- Pour mixture into a slow cooker and cook on low for 6 to 8 hours
Nutrition information is provided by Nutrifox, an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates
Keywords: beef stew, stew, beef vegetable stes
Find it online: https://simpleandsavory.com/vegetable-and-beef-stew/