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Beef Stew Recipe

Beef Stew Recipe - 8 servings


2 pounds chuck roast, cubed

28-ounce can plum tomatoes

1/4 teaspoon pepper

1/4 cup red wine

4 celery stalks, sliced on the diagonal into quarters

1 onion, cut into eighths

5 carrots, peeled and quartered

1/2 pound fresh mushrooms, sliced

1/2 pound fresh green beans, cooked

14-ounce can water-packed artichoke hearts

1/2 teaspoon safflower oil

3-4 drops of hot chili oil

2 cups cooked macaroni


Brown chuck roast in a small amount of tomato liquid, drain, if necessary, to remove any excess fat. Add tomatoes, pepper and wine, bring to a boil. Add celery, onion and carrots, simmer 45 minutes. Add mushrooms, beans, and macaroni. Heat.

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