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.
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(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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