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1 lb. stewing beef, cut to chunks,
1 medium onion, chopped,
3 cloves garlic, chopped,
1/2 cup flour,
1 full teaspoon sweet paprika,
1/2 cup diced roma tomatoes from can,
2 carrots, diced,
2/3 cup dry red wine,
1/2 cup beef broth or brown beef stock,
2 sprigs fresh oregano, chopped,
1 bay leaf,
3 tbsp. extra virgin olive oil,
salt and pepper to taste.


1. Mix the flour, paprika, salt and pepper in a plate or zip lock bag, and dredge the beef in it.

2. Heat the olive oil in a large skillet and brown the beef.

3. Remove the beef from the pan and keep it in a plate.

4. Add the vegetables to the skillet, except the roma tomatoes.

5. Saute for about 5 minutes and deglaze with the red wine and beef broth.

6.Cook for 2-3 minutes and add the beef and roma tomatoes.

7. Add the bay leaf and oregano and simmer the beef stew for at least 20 minutes, or until the beef is tender.

8. Check for salt and season the stew to taste.

9. Serve the beef stew in dinner plates with a scoop of white rice or mashed potatoes.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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