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Beef Stew

1-tbsp olive oil
1-lb boneless beef top round steak, cut into 1" cubes
1/2-cup chopped onion
1-cup dry white wine
2-cups water
1-tsp dried herbes de Provence, crushed
1/4-tsp salt
1/4-tsp black pepper
16 peeled baby carrots
8-small baby potatoes, halved or quartered
8-pearl onions, peeled
1-large tomato, peeled, seeded and chopped
1/4-cup pitted kalamata olives
2-tbsp capers, drained
8-oz steamed asparagus, cut into 1" pieces

Heat oil in a 4-quart Dutch oven over medium heat
Add beef cubes and onion; cook stirring until beef is browned
Drain off fat; return beef mixture to pot
Add wine to pot
Cook and stir to loosen any browned bits from the bottom
Add water, herbes de Provence, salt and pepper
Bring to a boil; reduce heat and simmer, covered for about 1 1/4 hours or until beef is nearly tender
Add carrots, potatoes and pearl onions
Return to boiling; reduce heat and simmer, covered for about 30 more minutes or until meat and vegetables are tender
Stir in tomatoes, olive and capers; heat through
Place steamed asparagus pieces in shallow soup bowls and top with stew