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Serves: 6
Prep Time
Total Time


2 tbsp
vegetable oil, divided
30 mL
1 1/4 lbs
stewing beef, cut into 3/4-in (2-cm) cubes
625 g
3/4 cup
all-purpose flour
175 mL
1 tbsp
tomato paste
15 mL
1/2 cup
red wine
125 mL
1 box
reduced sodium beef broth
900 mL
2 cups
peeled, diced potatoes
500 mL
2 cups
diced onions
500 mL
2 cups
diced carrots
500 mL
1 cup
diced celery
250 mL
1 tbsp
chopped garlic
15 mL
1 cup
frozen peas
250 mL
1 tbsp
chopped thyme
15 mL


Step 1
In a large sauce pan on medium high heat, add 1 tsp (5 mL) of the vegetable oil and then add in the onions once hot and cook for 3-5 minutes or until soft. Add carrots, celery and garlic cook for 3-5 minutes longer, and then remove from pan.
Step 2
Place pan back on heat and add remaining oil, when hot add in the beef, stir to avoid sticking. When beef is lightly browned on all sides, reduce the heat to low and add in the flour. Combine and cook until flower turns light brown (approx. 2-3 min.) add tomato paste and cook for an additional 2 minutes.
Step 3
Increase heat to medium-high and add the wine, stir frequently to avoid lumps. As the mixture comes to a boil slowly add beef broth and return to a boil. Add potatoes, onion, carrot, celery and garlic and return to a boil. Reduce heat and simmer for 1 hr. 30 min. or until beef is tender and potatoes are cooked.
Step 4
Add peas and thyme return to a boil and serve with crusty bread.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
11 g
Saturated Fat:
3 g
34 g
25 g
50 mg
4 g
600 mg