beef stew in red wine
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.
prep time
cook time
25 Min
method
Stove Top
yield
6 servings
Ingredients
- 1 1/2 pounds lean boneless beef round steak, cut into 1-inch cubes
- 1 1/2 cups dry red wine
- 2 teaspoons olive oil
- - peel of half an orange
- 2 large cloves garlic, thinly sliced
- 1 - bayleaf
- 1/2 teaspoon dried thyme leaves, crushed
- 1/8 teaspoon black pepper
- 8 ounces mushrooms, quartered
- 8 - sun-dried tomatoes, quartered
- 1 can 14oz. reduced-sodium beef broth
- 6 small unpeeled potatoes, scrubbed and cutinto wedges
- 1 cup baby carrots
- 1 cup pearl onions, skins removed
- 1 tablespoon cornstarch
- 2 tablespoons water
How To Make beef stew in red wine
-
Step 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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Step 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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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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