Say Goodbye To Chilly Evenings With This Stupendous Stew Recipe!


1 lb ribeye steak, cut into bite-sized pieces

½ cup Gold Medal all-purpose flour

1 tsp salt

1 tsp ground black pepper

2 medium carrots, peeled and chopped

1 small red onion, chopped

½ yellow onion, chopped

3 garlic cloves, smashed and chopped

1 jalapeno, finely diced

¼ cup Land O Lakes unsalted butter

¾ cup red wine

¾ cup Swanson beef stock



In a bowl, mix together the flour, pepper and salt. Dredge meat pieces in the flour mixture, to coat them completely.

Melt butter in a Dutch oven. Add chopped onions, carrots, garlic and jalapeno. Saute quickly, until just slightly softened.

Add meat pieces and brown. Then, add red wine and beef stock, give it a stir.

Cover with a lid and reduce heat to low. Simmer, 30 to 45 minutes until meat is tender and the stew is slightly thickened.