BEEF STEW IN RED WINE SAUCE
Yield 4 people
Number Of Ingredients 17
Steps:
- Remove skin / sinew from the top (could also use lean beef chuck). Cut the meat into cubes. Preheat oven to 350. Melt 1 Tbsp butter with 1 Tbsp olive oil in a cast iron pot. Arrange the meat in one layer and season w/ salt and pepper. Cook on the stove on high heat, browning the meat on all sides (about 8 min). Add 1 cup of onion and 1 Tbsp of garlic. Cook over moderate heat for another 5 min, stirring occasionally. Add 1 Tbsp flour - mix well so the flour doesn't form lumps. Stir in red wine, bay leaf, thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1.5 hrs - the meat should be soft and tender and the liquid properly reduced. You could stop here and save for the next day if desired. Peel the onions, wash and cut the mushrooms and wash the carrots. If using thick pancetta, put in a saucepan with 2 cups of water, bring to a boil and simmer for about 30 min. Cut into 1/2 inch slices and then cut into 1 inch wide lardons. If using thinly sliced pancetta then cut into strips and saute in 2 cups of water for 5 to 10 min. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 Tbsp of olive oil, 1/4 cup of water and a good dash of sugar, salt and pepper. Bring to a boil and simmer, covered for about 15 min. Uncover and cook over high, sauteing the vegetables until nicely browned on all sides. Mix vegetables into the stew, add a little parsley and serve.
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Zainb Bibi
z-b1@hotmail.comThis recipe was easy to follow and the stew turned out delicious! I used a blend of red wines and it gave the sauce a nice depth of flavor. I also added some mushrooms and carrots to the stew, which made it even more hearty. I will definitely be maki
MODY GAMING
gaming.m@gmail.comMeh.
Raj Motiyani
m19@hotmail.comThe beef in this stew was a bit tough, even after cooking it for the recommended amount of time. The sauce was also a bit bland. I would not recommend this recipe.
Mike Meezy
m24@yahoo.comI followed the recipe exactly and the stew turned out great! The only thing I would change is to use a little less salt. Otherwise, it was perfect.
Isra Aslam
i_a@yahoo.comThis beef stew recipe is a keeper! The meat was fall-apart tender and the sauce was rich and flavorful. I used a bottle of Cabernet Sauvignon and it paired perfectly with the beef. I also added some fresh thyme and rosemary from my garden, which gave