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Beef Stew V

"A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over."
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Ingredients

3 h 20 m servings 285 cals
Original recipe yields 16 servings

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Directions

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  1. Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.
  2. Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Nutrition Facts


Per Serving: 285 calories; 12.4 g fat; 23.2 g carbohydrates; 17.3 g protein; 53 mg cholesterol; 561 mg sodium. Full nutrition

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Reviews

Read all reviews 133
  1. 167 Ratings

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Most helpful positive review

My entire family loved this stew! I cooked the floured meat right in my soup pot and deglazed it with the liquid. Perhaps that is why mine came out nice and thick, not at all like a soup. I u...

Most helpful critical review

Not great by any means, but not bad either. Much more bland than I was expecting. Whenever I explore a recipe with beef and red wine as primary focal points, I just expect a bit more depth and r...

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My entire family loved this stew! I cooked the floured meat right in my soup pot and deglazed it with the liquid. Perhaps that is why mine came out nice and thick, not at all like a soup. I u...

Deeelicious!! This beef stew made a wonderful bowlful of delicious beef chunks, gravy and vegetables. Once I added the vegetables (carrots, potatoes) I only cooked it another 30 minutes because ...

This stew is stick to your ribs hearty and delicious. I thickened it at the end with about a 1/4 cup of flour water. My husband commented that the flavors blend beautifully - no one flavor over-...

Very good!!!!! I added all and threw in the crock pot and everyone loved it, I did have to thicken it with flour to get a more stew like base. Once I got into peeling the pearl onions I almost l...

Simple and tastey! Just the way we like it. The only change that we made was we added halved mushrooms at the same time as the rest of the vegetables and it worked out excellent.

This recipe as it stands is very good hence the 5 stars but there are a couple of things I'd like to point out. First browning 3 pounds of meat is no easy task, you have to do it in batches and...

Very good. I added extra wine and eliminated the beef bouillon cubes (they usually have MSG - best avoided). Water worked just fine. Used herbes de provence rather than any individual herbs - ...

Delicious. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots. Easy to make for a single man like me and once refrigerated it lasted for ...

this stew is awesome! people that said it was bland lack imagination ;) cool things to add: portobello mushrooms, sun dried tomatoes, red chili powder, and a little brown sugar. also, it helps t...