Time
prep 0:15
total 3:15
Ingredients
8 lbs. | lean, boneless beef chuck or | | stew meat, cubed | 12 | potatoes, chopped | 12 | md. carrots, chopped | 8 stalks | celery, chopped | 4 cups | frozen peas | 4 cups | frozen green beans | 4 | yellow onions, peeled and diced | 1/2 cup | flour | 4 cups | tomato paste | 4 cups | beef broth | 4 cups | burgandy wine | 1 tbsp. | seasoned salt | 2 tsp. | black pepper | 2 tsp. | thyme | 2 tsp. | cayenne pepper | 2 tsp. | ground mustard | 2 tsp. | curry powder | 2 tsp. | chopped garlic | 2 tsp. | marjoram | 2 tsp. | parsley | 2 tsp. | monosodium glutamate | 2 tsp. | worcestershire sauce | 2 | bay leaves |
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Instructions
Combine onions in pot with tomato paste, beef broth, wine and all seasonings except flour. Brown beef in pan, add to mixture. Cover pot, stew for 1 hour until beef cubes are tender. Add flour, chopped and frozen vegetables to pot, stew another 2 hours.
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