Beef Stew


2-pound beef shoulder round, cut into bite size pieces
1/4 cup butter
1 medium onion, wedged
1 cup sliced fresh mushrooms
2 chopped celery stalks
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry red wine
2 10-1/2-ounce cans beef broth or stock


Melt the butter in a large skillet. Add beef and brown. Add onion, celery, mushrooms, garlic, salt, and pepper. Reduce heat to medium-low and let mixture simmer for 20 minutes. Add red wine and beef broth or stock; cover and simmer until meat is tender about 1 hour. Serve with whole grain pasta or brown rice.


4 servings

Leave a Comment