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Bonappetitmom's Beef Stew

Course Dinner
Cuisine American

Ingredients

  • 2 lbs. stew beef cubed
  • 1/4c cup carrots small diced
  • 1/4 cup celery small dice
  • 1/4 cup onion small dice
  • 2 onion chopped
  • 1 package mushrooms stemmed and quatered
  • 2 peppers cut in medium pieces
  • 4 carrots cut in medium pieces
  • 1/2 cup frozen peas
  • 2 cloves garlic minced
  • 2 potatoes peeled and cubed
  • 2 tbsp. corn starch
  • 1/4 cup water
  • 2 tbsp. olive oil
  • 1 can beef broth
  • 1 15 oz. crushed tomato
  • 1/2 cup red wine

Instructions

  • In a large dutch oven sear the beef on both sides. Remove the beef and set aside. Add the olive oil and saute the onion, carrot, and celery that are minced small. Add the onions, and carrots and cook for about 5 minutes. Add the garlic and cook an additional 2 minutes. Add the peppers and mushrooms. Stir. Add the beef broth, crushed tomato and red wine. Stir and cook on low partially covered,for an hour. Make a slurry of the corn starch and water. Add to the stew and bring up to a boil. cook until thick. Serve with homemade mashed potatoes. Bon Appetit.