Karry Hosford
Yield
8 servings (serving size: 3/4 cup beef stew and 1 1/2 teaspoons parsley)

The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. The long cooking time also makes the beef very tender.

How to Make It

Step 1

Heat olive oil in a large Dutch oven over medium-high heat. Add beef; cook 4 minutes, browning on all sides. Add sliced onion; cook for 7 minutes or until onion is softened, stirring occasionally. Add minced garlic; cook 1 minute, stirring frequently. Stir in flour; cook 2 minutes, stirring often.

Step 2

Stir in water and next 9 ingredients (through bay leaf). Reduce heat to medium-low; cover and simmer 1 hour. Uncover and simmer 30 minutes or until beef is tender. Discard bay leaf. Sprinkle each serving with parsley.

Ratings & Reviews

Godelgado's Review

jczupek
June 05, 2014
Loved this recipe. The meat was very tender but the broth was too thin. I will definitely make this dish again but will add a little cornstarch to thicken the broth.

Vicuska's Review

rutherann
February 26, 2014
It was a nice weekday dinner. Easy to make, taste nice, but the sundry tomato did not come through as nicely as I expected.

cattfarm's Review

shpcane
September 13, 2013
I enjoyed it and it made great leftovers for our family of five. Not my very favorite recipe, but easy and good.

mandofan's Review

cattfarm
January 22, 2013
This is great, and for the most part, very little hassle. A filling serving size, however, really means this makes more like 5 servings.

carolfitz's Review

nolamom
October 16, 2012
Very slight change: browned the meat, removed to bowl, then did the veg & flour. Added beef back in after the bay leaf, otherwise followed recipe. Used a soft Bogle merlot. Excellent. Served with smashed yukon golds & garlic with steamed brussels sprouts. Great Fall dinner.

mary327's Review

jcdcus23
October 14, 2012
N/A

rutherann's Review

Godelgado
January 27, 2011
Loved it!!! And so did my husband. We definitely rated it outstanding. I served it over brown rice. I added more onions that called for because we love them!

JKL137's Review

Vicuska
December 10, 2010
I have made this a couple times now and it has turned out fantastic both times. The longer it simmers the better. Great over rice.

pmarie's Review

JKL137
September 13, 2010
While I loved all the flavors in this dish, and found them very harmonious, I did not care for the texture of the sun dried tomatoes. I used a good California Merlot, which gave a great flavor to the sauce. I especially loved the fresh rosemary - much more aromatic than the dried version.

shpcane's Review

carolfitz
September 01, 2010
I too thought this recipe was a little sweet, although everyone else at the table thought it was fine. I used smoked sundried tomatoes that added a slight smokiness which was nice. I will make this again, but I will probably use less brown sugar. It is even better the next day! Served it with mashed potatoes and roasted broccoli.