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Trim beef into 1 inch cubes. Combine flour, paprika, pepper and salt in a bowl. Add beef and mix thoroughly to coat.

​Warm oil in a large heavy soup pot over medium heat then add butter. Once melted cook beef in batches. Turn pieces and brown all sides. Remove from pan as you go and set aside.
Meanwhile, prepare onion, celery and garlic. Once all the beef is brown add the onion and celery and cook until translucent, about 3 minutes. Then add garlic and cook 1-2 minutes.

Add wine and deglaze the pan by scraping up the bits at the bottom of the pan. Add the chicken stock, Worcestershire and Herbes de Provence. Add beef.

Cover and bring to a boil. Simmer 30 minutes then add potatoes and carrots.Cook another 30 minutes, then serve.

Hearty Beef Stew

2 pounds chuck roast

1/4 cup flour

1 teaspoon paprika

1 teaspoon black pepper

2 teaspoons salt

2 Tablespoons olive oil

3 Table spoons butter

1 white onion, chopped

4 stalks celery, chopped

5 cloves garlic, minced

​1 cup Cabernet Sauvignon

64 ounces chicken stock

3 teaspoons Worcestershire sauce

1 Tablespoon Herbes de Provence

2 large russet potatoes, diced 1/2 "

3 cups carrots, peeled and sliced