Howard’s Beef Stew

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3 star Avg. rating 3 from 35 votes.

Recipe Information

Recipe Created By: Howard


1 1/2 lb stew meat
1 – 1 1/2 lb carrots, cut small
1 – 1 1/2 lb turnip
1 can mushrooms
1 15 oz can garbanzo beans
several fresh mushrooms (cut small)
1/4 cup Cabernet
8 oz beef broth
1 Tbsp red wine vinegar
1 small onion
2 carrots
2+ cloves garlic
spices (see comments)
flour (for coating)


Cut up meat into small pieces and sprinkle liberally with cumin, salt, pepper, paprika, cilantro and oregano.

In food processor puree the 2 carrots, small onion, and garlic. Set aside.

Coat spiced meat in flour. Brown meat in saucepan with the pureed carrots, onion, and garlic.

Take browned meat mixture and put into stew pot. Add all other ingredients. Add water to barely cover everything in pot.

Heat on high until full boil. Turn down heat to medium and simmer for maybe 1 – 1 1/2 hours. Meat and vegetables should be tender.

Season to taste while cooking of course.


Spices: cumin, hungarian paprika, cilantro, black pepper, salt, 2 Tbsp brown sugar, oregano

You can serve this alone. I did with pasta and steamed green beans.


Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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