• Cooking Time: 180
  • Servings: 8
  • Preparation Time: 30


Yes, you can cook beef with white wine. This recipe is a bit lighter with white wine and herbs de Provence that compliment each other nicely and lighten the whole dish. It's delicious served with hot crusty French bread.


  • 1 pound stew beef, cubed
  • ½ cup flour
  • salt and pepper, to taste
  • 2 tablespoons canola oil
  • 1 medium sweet onion, diced
  • 2 medium carrots, diced
  • 3 ribs celery, diced
  • 1 tablespoon herbs de Provence
  • 1 cup white wine
  • 1 28 oz can fire-roasted crushed tomatoes
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, cleaned and diced
  • 4 cups beef broth
  • 2 large Yukon Gold potatoes, diced


  • Preheat a large pot over medium-high heat with canola oil.
  • Shake beef in a zip top bag with flour, salt and pepper then transfer to the pot and brown 3-4 minutes, turn and brown 3-4 minutes.
  • Add onion, carrots, mushrooms and celery to the pot and cook with occasional stirring until vegetables are soft, about fifteen minutes.
  • Stir in garlic and herbs de Provence, cook 60 seconds then stir in wine, tomatoes and beef broth.
  • Bring to a simmer and cook uncovered 1 1/2-2 hours.
  • Add potatoes and cover, cook a further 20 minutes or until potatoes are soft.

Categories: Stew 
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