Top 15 Vegetable Stew Recipes in The World

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 1/2 lbs Beef Chuck (Mock Tender Steak, Lean Only, Trimmed to 1/4″ Fat)
• 1 tsp leaf Dried Thyme Leaves
• 1 tsp leaf Oregano
• 1 tsp Rosemary (Dried)
• 1 tsp Paprika
• 2 tsps Salt
• 1 tsp Black Pepper
• 2 tablespoons Unsalted Butter Stick
• 1 cup White Pearl Onions
• 2 cloves Garlic
• 16 fl oz Merlot Wine
• 1 lb Green Snap Beans
• 1 medium Carrot
• 2 tsps Dixie Diners’ Thick It Up

Instructions

1. Heat oven to 325°F.
2. Heat half the oil in a Dutch oven over medium-high heat. Toss beef with thyme, oregano, rosemary, paprika, salt and pepper.  Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
3. Melt butter in Dutch oven or crock pot. Add diced onions; cook 7 – 8 minutes until onions begin to brown. Add minced garlic during last 2 minutes of cooking time.
4. Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.
5. Add green beans and carrots; cook 15 minutes more, just until beans and carrots are tender.
6. Transfer Dutch oven to stove top over medium-high heat.  Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.
7. Adjust seasonings to taste and serve immediately.

Recipe Notes

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