Some cool beef stew images:

Stewed Beef
beef stew
Image by chooyutshing
Stewed beef with onions, button mushrooms and tomatoes

Classic Beef Stew
beef stew
Image by TheGirlsNY

Prep Time: 30 minutes
Other: 4 hours
Yield: Makes 8 to 10 servings


* 4 pounds bottom round, well trimmed and cut into 2-inch pieces
* 1 cup all-purpose flour
* 1/3 cup olive oil (plus more if needed)
* 2 large onions, diced (2 cups)
* 1 6-ounce can tomato paste
* 1 cup dry red wine (I used Holland House from my grocery store)
* 1 pound potatoes, cut into 2-inch pieces (about 4 cups) (I used 5 potatoes)
* 1/2 pound baby carrots (about 2 cups) (I used 1/2 a bag)
* 2 cups beef broth
* 1 tablespoon kosher salt
* 1 teaspoon dried thyme leaves
* 1 bay leaf
* 1 cup frozen peas, thawed (I omitted the peas this time)


Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a heavy covered saucepan or Dutch oven. Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the saucepan/Dutch oven. Pour the wine into the skillet and scrape up any browned bits; add to the saucepan/Dutch oven. Stir in the broth, salt, thyme, and bay leaf. Cook in the saucepan or Dutch oven on the stove top over low heat for about 2 1/2 hours, stirring occasionally and add up to 1 cup of additional beef broth if necessary. Add the potatoes and carrots during the last hour of cooking, and the peas just before serving (I added the potatoes and carrots after 1 hour and let them cook for a little over an hour and a half).

Jane Kirby, Real Simple, March 2004

Canning Beef Stew
beef stew
Image by God of Biscuits
Beef stew and the canning equipment

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