Beef Stew
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lb. stew meat
  • ½ cup all-purpose flour
  • Salt and pepper
  • 3 tablespoons vegetable oil
  • 1 cup chopped onion
  • 3 garlic cloves, chopped
  • 3 tomatoes, peeled, seeded and chopped (or 2 tablespoons tomato paste)
  • 1 cup red wine
  • 2 cups beef stock
  • 1 bay leaf
  • 1 tablespoon dried mushroom, soaked in 1 cup boiling water
  • 2 carrots, peeled and cut in rounds
  • 4 potatoes, peeled and cut in fourths
  • 1 cup green peas
  • ⅓ cup parsley
Instructions
  1. Cut the beef in 2 inch pieces. Combine the flour with salt and pepper to taste. Dredge the beef in the flour.
  2. Heat the vegetable oil in a saucepan over medium heat. Add the beef pieces, a few at a time so they turn golden brown but do not steam. Transfer to a plate and repeat with all the beef.
  3. In the same oil, cook the onion and garlic, stirring continuously until golden brown.
  4. Add the tomato or tomato paste, and put the beef back in the saucepan.
  5. Pour the wine, and beef stock. Add the bay leaf and dried mushrooms along with the soaking water (be careful not to pour the sand at the bottom of the cup).
  6. Bring to a boil, lower the heat, put the lid on, and cook for 1 hour 45 minutes, or until the beef is tender.
  7. Add the vegetables and cook until tender. Taste for seasoning.
  8. When ready to serve, sprinkle with parsley and serve with white fluffy rice.
Recipe by PERU DELIGHTS at https://perudelights.com/cook-once-and-eat-many-times-with-this-versatile-beef-stew/