beef stew in red wine
(1 rating)
This is a comforting bowl of stew. The wine makes the beef so tender and the broth so delicious. Make sure you read through the recipe before you gather items and cook.
(1 rating)
yield
6 servings
cook time
25 Min
method
Stove Top
Ingredients For beef stew in red wine
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1 1/2 lblean boneless beef round steak, cut into 1-inch cubes
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1 1/2 cdry red wine
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2 tspolive oil
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peel of half an orange
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2 lgcloves garlic, thinly sliced
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1bayleaf
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1/2 tspdried thyme leaves, crushed
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1/8 tspblack pepper
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8 ozmushrooms, quartered
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8sun-dried tomatoes, quartered
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1 can14oz. reduced-sodium beef broth
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6 smunpeeled potatoes, scrubbed and cutinto wedges
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1 cbaby carrots
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1 cpearl onions, skins removed
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1 Tbspcornstarch
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2 Tbspwater
How To Make beef stew in red wine
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1Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight. (I do mine overnight)
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2Place beef mixture, mushrooms, and tomatoes in large nonstick skillet or dutch oven. Add enough broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.
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3Combine cornstarch and water until blended. Stir into skillet with sauce. Increase heat to medium; cook, stirring until sauce is slightly thickened. Return meat and vegetables to sauce; cook until heated through. Makes 6 servings
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