Beef stew with red wine

Main Dish
4 servings
15 min
75 min
Very Easy


Number of serving: 4
1 1/2 pounds stew beef

3/4 cup flour

1 teaspoon onion powder

1 teaspoon Smokey 4/S Seasoned Salt

2 tablespoons olive oil or canola oil

2 cups carrot chopped to bite size pieces

3 ribs celery, chopped to bite size pieces

2 cloves garlic, minced

3 cups beef broth

2 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon

-2 cups potatoes, chopped to bite size pieces

1/4 teaspoon crumbled dried rosemary


  • Trim stew beef and cut in small bite-size pieces.
  • Put in a zip top plastic bag with the flour, onion powder and seasoned salt.
  • Toss to coat well.
  • Heat oil in a large saucepan or Dutch oven over medium heat.
  • Add beef to hot oil and cook, stirring, until lightly browned.
  • Add the celery; continue cooking, stirring, for about 3 minutes.
  • Add carrots, potatoes, garlic, broth, wine, and rosemary, bringing to a boil.
    After reducing heat to low, cover and simmer for 50 to 60 minutes, or until beef is tender.


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