Southern Beef Stew

Serves: 4
Total Calories: 433


2 pounds elk, venison or beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
2 to 4 cloves garlic, minced
1 onion, chopped
4 ribs celery, chopped
2 to 3 carrots, chopped
6 red potatoes, cubed
1 cup black-eyed pea
1 1/2 cups okra, chopped
2 sprigs fresh thyme, chopped
1 cup red wine
2 cups beef broth
salt, pepper, seasonings
1/2 cup cold water
1/4 cup cornstarch
hot pepper sauce, to taste, optional


In a 14-inch or 14-inch deep Dutch oven, heat oil and brown meat. Add garlic and onion and cook until tender. Add celery carrots, potatoes, black-eyed peas, okra, thyme, red wine, broth, and seasonings. Bring to a boil and simmer over low heat for 2 hours or until vegetables are tender. If needed, mix water and cornstarch together until smooth and add to stew to thicken. Can add hot sauce just before serving, for a little zing, if desired.

Nutritional Facts:

Serves: 4
Total Calories: 433
Calories from Fat: 68

This Southern Beef Stew recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.

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