Beef Stew


* 4 tablespoons olive oil
* 2.5 pounds stew meat, cubed
* 4 teaspoons combination of basil, oregano, thyme, savory and marjoram
* 4 teaspoons salt
* 4 teaspoons pepper
* flour
* 1 cup onion, chopped
* 1/2 cup celery, chopped
* 1/2 cup carrots, chopped
* 4 tablespoons garlic, minced
* 1 cup red wine
* 2 bay leaves
* 4 carrots, chopped
* 3 potatoes, chopped into 1 inch squares


Season meat with the combination of spices, salt and pepper (2 teaspoons each). Dredge in flour. In a large stock pot over medium-high heat, heat olive oil and brown each side of the meat. Remove from pot.

In the stock pot, add olive oil. Saute onion, celery, carrots and garlic for 5 minutes. Add the combination of spices, salt and pepper to the vegetables (2 teaspoons each). Add the beef and wine. Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Add potatoes and carrots and cook for 45 minutes longer.

Joy of Cooking

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