Say Goodbye To Chilly Evenings With This Stupendous Stew Recipe!

Even if you’re not a fan of jalapenos, you should really give this stew a chance. It’s a super easy recipe and you won’t regret making it!

You could even omit the jalapeno completely and you’d still be getting a delicious meal. Just make sure you brown the meat pieces nicely before adding the liquids – that’ll give the stew even more flavor. Sometimes I add more onions than the recipe calls for, I think they are super tasty in this stew!



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.




Quick tip: Try serving this with mashed potatoes; it’s delicious!