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Beef Stew


  • 2 lb. chopped bacon
  • 2 lb. beef stew meat, cut into 1-inch cubes
  • 6 cups beef broth
  • 2 cups peeled chopped carrots
  • 2 cups chopped onions
  • 2 cups red wine
  • 2 Tbsp. dried chopped chilies
  • 2 Tbsp. soy sauce
  • 2 Tbsp. chopped fresh cilantro
  • 2 Tbsp. chopped fresh parsley


  • 1. Cook bacon in large saucepot on medium heat until brown and crisp. Remove bacon; drain on paper towels; set aside. Reserve half the bacon drippings in the pot.
  • 2. Brown beef stew meat in drippings on medium-high heat 4 to 5 minutes or until brown on all sides. Stir in broth, carrots, onions, wine, dried chilies, soy sauce and bacon. Bring to a boil on medium heat. Reduce heat to medium-low. Simmer, uncovered, about 1-1/2 hours or until meat is tender.
  • 3. Divide stew evenly between 8 bowls. Sprinkle each with combined cilantro and parsley and serve.
  • Nutritional information per serving: Calories 675; Total Fat 38g; Saturated Fat 12g;
  • Trans. Fat 0g; Cholesterol 173mg; Sodium 2249mg; Total Carbohydrate 9g; Dietary Fiber 2g;
  • Total Sugars 3g; Protein 61g