Rob's Beef Stew
A red wine beef stew with parsnips, carrots, and potatoes.
Stew, Main CourseAmericanTotal 2 hrYield 1 ½ servingsScaled Quarter — ¼×
Stew, Main CourseAmericanTotal 2 hrYield 2 servingsScaled Third — ⅓×
Stew, Main CourseAmericanTotal 2 hrYield 3 servingsScaled Half — ½×
Stew, Main CourseAmericanTotal 2 hrYield 6 servingsScaled Original — 1×
Stew, Main CourseAmericanTotal 2 hrYield 12 servingsScaled Double — 2×
Stew, Main CourseAmericanTotal 2 hrYield 18 servingsScaled Triple — 3×
Stew, Main CourseAmericanTotal 2 hrYield 24 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.
Ingredients
Tap one to check it off
Instructions
- Heat oil in dutch oven over medium-high heat. Brown beef in small batches leaving at least 1/2" of space between pieces. Remove beef to paper towel to drain.
- Add onions, garlic, carrot, and parsnips to the remaining oil and lightly brown them.
- Deglaze with wine, let the wine reduce by a third, then add stock, celery, potato, and beef.
- Bring to a boil, then turn heat to low, cover, and let simmer for 2 hours.