Beef Stew with Potatoes

Beef Stew with Potatoes

Beef Stew with Potatoes


  • 1/3 cup olive oil
  • 1 clove garlic, onion, carrot, and stalk celery, all finely chopped
  • 4 large tomatoes, peeled and chopped
  • 1 tbs chopped herbs
  • 1 1/2 lb beef chuck, cut into bite-sized pieces
  • salt and pepper
  • 1 cup red wine
  • 2 cups beef stock
  • 1 1/4 lb potatoes, peeled and cut into bite-sized pieces

  1. Heat oil in a large, heavy-bottomed pan.  Add vegetables and herbs and saute for 5 minutes.  Add meat to pan, leaving out any pieces of fat.  Season with salt and pepper and cook until beef is brown.  Pour in wine and cook until it evaporates.  Cover pan and simmer for 1 hour, gradually adding stock.  Stir frequently and add potatoes about 30 minutes before beef is fully cooked.  Serve hot.