Old-Fashioned Beefy Vegetable Stew
PREP TIME: 2 1/2 Hours


This recipe is my good friend Holly Clegg’s from her book Trim & Terrific One-Dish Favorites. This traditional stew makes a rich, dark gravy that is wonderful served over rice, and is sure to please your family in a hurry! If you have leftovers, store them in an air-tight container and freeze. You’ll have another great meal for a busy day in which you simply have no time to cook.


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

Preheat the oven to 350 degrees F. Place the meat, onion, salt and pepper, consommé' and wine in a large, heavy pot. Combine the flour and bread crumbs in a bowl and stir into the meat mixture thoroughly. Cover and bake for 30 minutes. Reduce the heat to 300 degrees F and cook 1 1/2 hours longer, or until the meat is tender. Add the carrots and peas during the last 30 minutes of baking. Serve over the cooked rice.

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