Beef-Wine Stew

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  • Salt and pepper, to taste
  • 2 pounds stew meat or small chuck roast, cut up
  • 2 tablespoons bacon drippings
  • 2 onions, chopped, 1 quartered
  • 1 clove garlic, minced
  • 1 (10 1/2 ounce) can beef bouillon
  • 1 1/2 cup red wine or sherry
  • 1 bay leaf
  • 1 pound carrots, cut into 1-inch slices
  • 4 to 6 potatoes, peeled and cut into 1-inch cubes

Parsley Dumplings

  • 3 tablespoons milk
  • 1 tablespoon fresh parsley, chopped
  • 1 egg
  • 1 cup packaged biscuit mix


  1. Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits.
  2. Transfer meat and gravy to a Dutch oven or casserole. Add wine, bay leaf and quartered onion. Put in 350 degrees F oven and bake, covered, for 45 minutes.
  3. Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste.
  4. Remove bay leaf.

Yield: 4 to 6 servings

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