Recipe courtesy of Joe Bannano
Firehouse Beef Stew
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 756
- Total Fat
- 50
- Saturated Fat
- 24
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 35
- Cholesterol
- 179
- Sodium
- 1190
Ingredients
2 pounds tenderloin, sirloin or sirloin tip
Salt
Pepper
Flour
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
Directions
- 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.