New and Improved: Beef Stew




  • 1-2 lbs beef stew meat
  • 2 onion
  • 2 large carrots
  • 2 bay leafs
  • 1/2 cup of red wine (I used sweet red, but what you have will do)
  • 1/2 teaspoon thyme
  • 2 pinches parsley
  • 1 pinch garlic powder
  • 2 beef bouillon cubes
  • 2 dashes Worcestershire sauce
  • salt and pepper to taste2
  • 2 tablespoons oil
  • flour (1/2 cup) with pepper, garlic powder, garlic salt, and seasoned salt if you have it
  • Mashed potatoes (quick recipe to follow)

How to:

  1. Dredge the beef in the seasoned flour and let sit for 5 minutes.
  2. Make sure all of your vegetables are cut and ready before you start cooking.
  3. Heat your oil and once hot, add in the meat, browning each side.  You may have to do this in two batches depending on your pan.  Once the meat is browned, add in your vegetables and cook for a few minutes.  Turn meat to medium
  4. Add bay leaves, then wine, thyme, and parsley.
  5. Let the wine cook down a minute then add your bouillon cubes and 3 1/2 cups of water, making sure everything is covered.
  6. Bring it to a boil, let cook for 3 minutes, and then reduce to medium low.  Just so it is at a simmer.
  7. Stir every 15 minutes and cook low for 2 hrs covered, until the stew is thick.
  8. Serve with mashed potatoes and enjoy!



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