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  • 2 lbs beef top round steak, cut into 1-inch cubes
  • 1/4 cup all-purpose flour
  • 1 Tbsp oil
  • 1/2 cup sliced celery
  • 1 cup frozen pearl onions
  • 2 cups fresh baby carrots
  • 1 (14.5 oz) can ready-to-serve beef broth
  • 1 (14.5 oz) can pasta-style chunky tomatoes, undrained
  • 1 cup dry red wine
  • 1/2 tsp salt
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dry mustard
  • 2 Tbsps water
  • 1 Tbsp all-purpose flour



Step 1

Heat oven to 325 degrees.

In large bowl, combine beef and ¼ cup flour; toss to coat evenly.

Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add beef; cook and stir until browned. Add all remaining ingredients except water and 1 Tablespoon flour; mix well. Cover.

Bake for 1 ½ hours or until beef is fork-tender. In small bowl, combine water and 1 Tablespoon flour; beat with wire whisk until smooth. Add to stew; stir gently to mix.

Bake an additional 30 minutes or until thickened.

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