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Beef Stew

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Beef stew

serves 8

  • 3 pounds of stew beef - cut into 1 and 1/2 inch cubes
  • 1 large onion - diced
  • 4 tomatoes - cut into wedges
  • 1/2 pound of baby carrots
  • 1 red pepper - cut into 1/2 inch strips
  • 1 pound of small mushrooms - cleaned
  • 2 small turnips - cut into chunks
  • 2 tablespoons of instant tapioca
  • 1/2 cup of dry bread crumbs
  • 2 cups of red wine
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 pound of frozen small pearl onion

Put all the ingredients except the pearl onions in a Dutch oven with a tight-fitting lid.

Bake in a preheated 325 degree oven for 3 1/2 hours. Don’t peek!

Add the pearl onions after the stew is removed from the oven.

Serve with crusty bread.

Adapted from: Fete Accomplie, Washington, DC

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Beef stew makes for a hearty and tasty meal. There’s no need to be a chef with these tips and techniques on how to make beef stew – just follow my easy step-by-step video instructions and you’ll be cooking like a pro!

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