Paula’s Onion Beef Stew With Rice
A combination of beef stew meat, onions, mushroom, white wine and a variety of herbs, this beef stew is best when served over rice.
Recipe Created By: Farm Flavor
Featured In: Tennessee Home & Farm
Featured In: Tennessee Home & Farm
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 pounds beef stew meat
- 2 onions, diced
- 1-2 carrots, sliced
- 1 stalk of celery, thinly sliced
- 2 cloves of garlic, finely minced
- 1 potato, cubed
- 1 pound fresh mushrooms, sliced
- 1 package dry beefy onion soup
- 6 ounces tomato, chopped
- 2 tablespoons extra virgin olive oil
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon sage
- ½ teaspoon oregano
- ½ teaspoon basil
- 1 tablespoon parsley, chopped
- 4 ounces white wine
- salt and pepper, to taste
- 8 ounces rice, cooked
Instructions
- Roll butter and flour together.
- Place all ingredients in casserole dish or Dutch oven.
- Cover and bake at 350 degrees for 2 ½ hours. No peeking!
- Serve over prepared rice.
Find More Recipes
www.FarmFlavor.com
