1/3 cup Flour
1/2 tsp Celery Salt
1/4 tsp Pepper
1 3/4 lbs. Stew Meat
1/4 cup Vegetable Oil
2 1/4 cups Water
1 3/4 cup Red Wine
4 cubes Beef Bouillon
1/2 small Onion, chopped
1 large clove Garlic, minced
1/2 tsp Kosher Salt
1/2 tsp Worcestershire Sauce
1 cup Baby Carrots or 3 large Carrots, peeled and cut
3 medium Potatoes, peeled and cubed
1 cups frozen Pearl Onions, thawed
1 cup frozen Peas, thawed


• In large bowl, mix Flour, Celery Salt and Pepper together.

• Add Stew Meat and coat well. Remove Meat from flour mixture and set both aside.

• In large heavy bottomed pot, heat oil over medium heat. Add Meat and brown all sides, about 15 minutes.

• Meanwhile, in a separate pot, bring Water, Red Wine and Beef Bouillon to a low simmer.

• Once the meat is browned, remove it from the pot and set aside.

• Reduce to low heat. Add Onion and Garlic. Cook until translucent, about 4 minutes.

• Add remaining Flour Mixture. Mix well.

• While stirring, slowly add the simmering Water, Wine and Beef Bouillon liquid, as well as Salt and Worcestershire Sauce. Stir well.

• Transfer Meat back into the pot and cover. Simmer on low heat for 2 hours. Stir occasionally to prevent sticking.

• After 2 hours, add Carrots. Cover and continue cooking for 20 minutes.

• Meanwhile, in separate pot, boil potatoes for 20 minutes. Drain well.

• Add Potatoes, Onions and Peas to Stew. Cover and finish cooking for 15 minutes.

• Serve Hot.

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Betty's Beef Stew(Click Image To View Detail)

Category: Main Dishes

Servings: 4

Misfit Level: Intermediate

Notes From Betty:

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