Recipe courtesy of Joe Bannano

Firehouse Beef Stew

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  • Level: Easy
  • Yield: 4 to 6 servings
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2 pounds tenderloin, sirloin or sirloin tip




2 tablespoons olive oil

1 cup beef stock

1 bay leaf

1 clove garlic, chopped

1 pinch fresh rosemary (or dried)

3/4 cup butter

1 bell pepper, chopped

2 potatoes cut into large pieces

2 tomatoes, quartered

1 tablespoon parsley

6 small onions (or 1 cup pearl onions)

2 cups dry red wine


  1. Cut the meat into 1/2- inch cubes and coat with flour seasoned with salt and pepper. Heat olive oil in a deep iron skillet, add meat and brown slowly, Add stock and seasonings. In another skillet, melt butter. Add bell peppers, potatoes, parsley, and onions and brown in butter. Pour the vegetables over the meat in skillet, add wine and simmer until meat is very tender, approximately 2 hours. Can be served over noodles.