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beef stew over wide egg noodles in a round white bowl on a place matt

Beef Stew

Sheila
Tender beef simmered to perfection in a tomatoey red wine sauce with mushrooms onions and garlic serve over thick cut noodles or mashed potatoes.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course dinner
Cuisine American, British, Irish
Servings 6 servings
Calories 560 kcal

Equipment

  • 1 6-8 quart dutch oven

Ingredients
  

  • 4 pounds round steak cut into 1 inch cubes
  • 2 cups flour
  • 1 tsp seasoning salt I use Morton’s Natures’s Seasonings
  • 4 tbsp butter
  • 1 whole sweet onion sliced thin
  • 12 ounces white button mushrooms cleaned and chopped in half if large
  • 1/2 cup red pepper diced
  • 3 cloves garlic minced
  • 1 cup dry red wine Cabernet, Burgundy, Merlot all good choices
  • 28 ounces crushed tomatoes
  • 14 ounces diced tomatoes
  • 6 whole carrots peeled and chopped into chunks
  • 32 ounces beef broth
  • 2 tbsp balsamic vinegar
  • 1 tsp smoked paprika
  • 1/4 tsp red pepper flakes optional
  • 1 cup water

Instructions
 

Preheat oven to 300°

  • Trim any excess fat from round steak and cut it into 1 inch cubes.
  • In a bowl or a zip-loc bag add flour and seasoning salt. Toss cubes of beef in flour.
  • Melt butter 2 tbsp in dutch oven. Add 1/2 of the flour dusted steak cubes in, using tongs brown them on all sides. Remove from pan to a plate and the remaining 2 tbsp of butter to pan and the last 1/2 of beef, brown and remove to plate.
  • Leave browned bits in the pan. Add onion, garlic, red pepper, and mushrooms. Sprinkle with a pinch of salt. Saute. As moisture releases from the vegetables, scrape up the browned bits from the bottom of the pan. Move vegetables around until they are softened and mushrooms have started to shrink down.
  • Add red pepper flakes, smoked paprika to pan. Stir to combine. Add balsamic vinegar.
  • Add red wine to pan, and simmer for 3 minutes.
  • Add meat back into pan, with all the juices from the plate.
  • Add all remaining ingredients to the dutch oven. Stirring to combine. Cover pot and place in preheated oven. Cook for 2-4 hours. Check periodically to make sure there is enough liquid. If it seems to be getting too dry add water.
  • Serve over wide egg noodles or mashed potatoes.

Notes

Slow Cooker:  Transfer ingredients to slow cooker after adding red wine and allow it to cook for 3 minutes.  Add meat and remaining ingredients into slow cooker.  Cook on low for 8-10 hours, on high for 6. 

Nutrition

Calories: 560kcalCarbohydrates: 59gProtein: 44gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 1524mgPotassium: 1477mgFiber: 12gSugar: 14gVitamin A: 6564IUVitamin C: 20mgCalcium: 162mgIron: 11mg
Keyword beef, caramelized onion, garlic, mushrooms, paprika, red wine, stew
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