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Rosie's Wine Stew

Rosemary Snook (via Marguerite Fanning)
Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Course Soups and Stews
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 lbs boneless chuck cubed
  • 2 T Butter
  • 2 T Olive Oil
  • 1 Clove Garlic minced
  • 1 ½ t Salt
  • 1 Large Onion chopped
  • 1 Cup Cream Sherry
  • 1 Large Can Tomatoes diced
  • 5 Carrots peeled and sliced ½”
  • 5 Potatoes or about 15 B size potatoes, cubed to 1” – peel if using full size potatoes
  • 3 Stalks Celery cut into 1” pieces
  • 1 Cup Water
  • Parsley Flakes
  • 1 t Thyme
  • 1 Bay Leaf
  • 3 T Flour

Instructions
 

  • In a large pot over medium high heat, melt the butter with the olive oil. Brown the stew meat. Add the minced garlic, salt and onion. Cook slowly until the onion is tender.
  • Add water, cream sherry, tomatoes, potatoes, carrots, celery, parsley flakes, thyme, and bay leaf. Simmer covered for 2 1/2 hours.
  • Blend flour in 1/2 cup of water and stir into the stew. Simmer until thickened and serve.