Beef Stew with Shiraz and Savory

Preparation time: 20 min Cooking time: about 3 hours Serves: 8



  • 1 tablespoon olive oil
  • 2 pounds lean stewing beef, cubed
  • 2 tablespoons flour
  • 2 cups Shiraz
  • 1 cup beef broth
  • 1 cup water
  • 1 clove garlic, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon dried thyme
  • 1 whole bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen pearl onions
  • 1/2 pound fresh mushrooms, sliced
  • 2 teaspoons dried savory
  • 1 pound egg noodles, cooked according to package directions


Heat a Dutch oven over medium-high heat. Add olive oil and saute beef cubes until browned, about 8 to 10 minutes. Sprinkle beef cubes with flour. Toss to coat meat. Cook for 1 to 2 minutes, stirring often. Add the wine, beef broth, water, garlic, tomato paste, thyme, bay leaf, salt and pepper. Stir well, cover, and simmer slowly for about 2 hours. Add more broth or wine if it becomes necessary (if stew appears too dry). Add onions, mushrooms, and savory, and simmer, covered, for 45 to 60 minutes, or until meat and vegetables are tender. Serve over cooked egg noodles.

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