Old-Fashioned Beef Stew #3
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | lb | Cubed chuck or bottom round; coated in flour |
| 2 | tb | Oil |
| 2 | lg | Chopped onions |
| 6 | oz | Small button mushrooms |
| 1 | lb | Cubed potatoes |
| 8 | Sliced carrots | |
| 2 1/4 | c | Beef broth |
| 1 | c | Dry red wine (I had Burgundy so that is what I used) |
| 1 | Bay leaf (I left out) | |
| 1/2 | ts | Thyme |
| 3 | Parsnips; quartered (I substituted turnips; cubed) | |
| 10 | oz | Brussel sprouts |
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