Beef And Carrot Stew Recipe

Name: Beef And Carrot Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, crushed; 1 onion, diced; 2 celery ribs, diced; 1 3/4 lbs lean beef, cut into cubes; 13 1/2 ounces beef stock; 3/4 cup red wine; 2 bay leaves; 1 3/4 tablespoons flour; 4 carrots, cubed; salt & freshly ground black pepper

Servings: persons

1 tablespoon olive oil
2 garlic cloves, crushed
1 onion, diced
2 celery ribs, diced
1 3/4 lbs lean beef, cut into cubes
13 1/2 ounces beef stock
3/4 cup red wine
2 bay leaves
1 3/4 tablespoons flour
4 carrots, cubed
salt & freshly ground black pepper

1
Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, garlic, and celery and saute for about 4 minutes; remove and set aside. Place beef cubes in pot, increase heat to medium high, and saute for 5 minutes, stirring frequently to brown evenly. Return aromatic vegetables to pot, add beef stock, red wine, bay leaves and season to taste with salt and pepper. Bring stew to a boil, then reduce heat and cook 1 1/2 hours.
2
Remove cover and sift in flour (I use a wire strainer) and stir to thicken liquid. Add carrots and cook an additional 20 minutes. If making dumplings they would be added at this time.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 garlic cloves, crushed, 1 onion, diced, 2 celery ribs, diced, and more.

Yes, Beef And Carrot Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Carrot Stew

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