Old-Fashioned Beefy Vegetable Stew

Kitchen Tested
  • Yield 6 to 8 servings

This traditional stew makes a rich, dark gravy that is wonderful served over rice.


2 pounds sirloin tips, cut into 2-inch chunks
1 onion, sliced
Salt and pepper to taste
2 (10 1/2-ounce) cans beef consomme
3/4 cup red wine
1/2 cup all-purpose flour
1/2 cup dry breadcrumbs
1 (16-ounce) bag baby carrots
1 (10-ounce) package frozen peas
4 cups cooked rice


  1. Preheat oven to 350F.
  2. Place meat, onion, salt and pepper, consomme and wine in a large, heavy pot.
  3. Combine flour and breadcrumbs in a bowl and stir into meat mixture thoroughly. Cover and bake 30 minutes. Reduce heat to 300F and cook 1  1/2 hours longer, or until meat is tender. Add carrots and peas during last 30 minutes of baking. Serve over cooked rice.



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