Old-Fashioned Beefy Vegetable Stew

  • Yield: 6 to 8 servings


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

Nutritional Info *per serving

  • Calories 409
  • Fat 8.7g
  • Saturated Fat 3.2g
  • Cholesterol 68mg
  • Sodium 557mg
  • Carbohydrate 45.2g
  • Protein 32g