Mom’s stew.


  • 2lbs beef
  • 1 and 1/2 cloves chopped garlic
  • 1 large chopped onion
  • 1 cup beef/chicken stock
  • 1 cup tomato sauce
  • pepper
  • cumin/spices
  • 1/4 cup chopped parsley
  • bay leaf
  • 6 medium pared quartered potatoes (canned are good)
  • 6 chopped carrots
  • 1 stalk chopped celery
  • Seasoned Flour :  1 tablespoon flower, 1 teaspoon salt, 1/2 teaspoon pepper


In large dutch oven, brown the meat over med-high heat w/ olive oil.  Sprinkle with seasoned flour, stir to coat.

In heavy saucepan, combine garlic, onion, stock/broth, spices, parsley, bay leaf, tomato sauce, bring to boil. Add to BEEF in dutch oven and simmer for 2-3 hours.

During last hour of cooking add 1/2 cup (whatever) wine.

Separately, cook vegetables until almost tender – add these to the beef in the last 15 minutes of cooking.


Best on day 2 after being reheated for a while.

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