Saucy Beef Stew

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Assistant Cook
Feb 13, 2003
Mandeville, Louisiana
Saucy Beef Stew
5 tbs. flour & 5 tbs. shortening
2 large onions, diced 1 Green Bell pepper, diced 1 stalk celery, finely chopped 2 tbs. garlic, minced
2 large beef Rib Eye steaks (1 inch thick, cubed, about 1 pound each)
1 cup Red Table Wine 1 quart beef stock
2 potatoes, peeled and cut into bite sized chunks
salt & pepper to taste

In a HEAVY pot over medium high heat make a roux with the flour and shortening. Cook the roux until "tree bark" brown but not black (The color of the gravy will lighten considerably.) Add the cubed Rib Eye, stir continuously until the beef is nicely browned. Add the onion, bell pepper, garlic and celery. Stir well, reduce heat to medium, cook for 15 minutes stirring occasionally. Add the wine, stir well. Add the beef stock, cover and cook for 30 minutes. Add salt & pepper to taste. Sample sauce and adjust seasoning if needed. Reduced heat to low and simmer an additional 30 minutes. Add potatoes, adjust seasoning if necessary, cover and cook final 20 minutes or until potatoes are tender. Serve over hot white rice.

If you have luck with this recipe try some of my others at Recipes. You should also enjoy the links to the web rings, especially the "Culinary Arts".
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