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Hearty Beef Stew




Source of Recipe


cooking village


Recipe Introduction


Red wine adds French flair to a simple beef stew. Make a double batch—it tastes even better reheated.


Recipe Link: http://cooking village.com

List of Ingredients




1/4 cup all-purpose flour

1/8 teaspoon black pepper

1 1/2 pounds beef chuck, cut into 1-inch cubes

2 tablespoons vegetable oil

1 small onion, chopped

2 cloves garlic, minced

1 can (14 1/2 ounces) beef broth

1 1/2 cups dry red wine

1 bay leaf

1/2 teaspoon dried thyme

6 carrots, cut into chunks

1 tablespoon butter

8 ounces white mushrooms, quartered

2 cups frozen pearl onions


Recipe




1. Preheat oven to 350°F. In a bowl, combine flour and pepper. Add beef; toss to coat. Reserve excess flour mixture.


2. In a flameproof casserole, heat oil over medium heat. Add beef; brown on all sides. Add onion; cook, stirring, for 4 minutes. Add garlic and reserved flour mixture; mix well. Stir in broth, wine, bay leaf and thyme; bring to a boil. Cover; transfer to oven. Bake for 1 hour. Remove casserole from oven; add carrots. Bake for 35 minutes.


3. Meanwhile, in a skillet, melt butter over medium heat. Add mushrooms; cook, stirring, for 5 minutes. Cook pearl onions according to package directions. Add mushrooms and onions to stew; bake for 10 minutes. Remove bay leaf and serve.