Beef Stew

Name: Beef Stew
Ingredients: 1 tablespoon olive oil; 1 lb beef tips, cubed; 13 cup wine; 1 large sweet onion, diced; 2 portabella mushrooms, cut into strips; 4 fingerling potatoes, cubed; 2 large carrots, diced; 2 large parsnips, diced; 3 celery ribs, diced; 2 large garlic cloves, finely chopped; 4 cups beef broth or 4 cups stock; 12 cup fresh basil, torn; salt and pepper

13 ingredients

9 steps

Ingredients

1 tablespoon olive oil
1 lb beef tips, cubed
13 cup wine
1 large sweet onion, diced
2 portabella mushrooms, cut into strips
4 fingerling potatoes, cubed
2 large carrots, diced
2 large parsnips, diced
3 celery ribs, diced
2 large garlic cloves, finely chopped
4 cups beef broth or 4 cups stock
12 cup fresh basil, torn
salt and pepper

Directions

1

In a large stock pot heat heat olive oil and add beef tips.
2

Cook until it is ready, and then set aside the meat.
3

Add onions and garlic and saute for five minutes.
4

Add red wine to deglaze the bottom of the pan.
5

Add the remaining vegetables and cook until soft.
6

Season with salt and pepper Put the beef back into the pot and pour in the beef broth (for a more vegetable flavour use vegetable stock, or put 2 cups beef stock and 2 cups vegetable stock).
7

Cook for five hours.
8

In the last ten to twenty minutes, add the basil.
9

Serve warm.