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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