Beef Stew for a Crowd

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  • 3 cups water
  • 2 tablespoons chopped parsley
  • 1 teaspoon ground black pepper, divided
  • 2 teaspoons salt, divided
  • 1 (8 ounce) can whole peeled tomatoes
  • 1 onion, chopped
  • 1 cup red wine
  • 3 pounds beef stew meat, cut into 1 inch cubes
  • ¼ cup all-purpose flour
  • 6 stalks celery, chopped
  • 1 tablespoon vegetable oil
  • 6 potatoes, cubed
  • ⅛ teaspoon dried thyme
  • 2 cubes beef bouillon
  • 6 carrots, chopped
  • 2 cups pearl onions
  • 2 cloves garlic, minced
  • ¼ cup butter


Season the stew meat with some of the salt and pepper and coat with flour. In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

Cover soup and simmer for 1 1/2 hours before adding carrots, celery potatoes and pearl onions. Continue to simmer until potatoes are tender, about 1 hour.

Tips: You can add some corn to your stew.

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