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Beef Stew #2, w/wine

Source of Recipe

from just recipes


List of Ingredients

Beef Stew #2, w/wine

2 Pounds stew beef, in chunks (chuck steak or similar)
1 Tablespoon oil - (to 2 tablespoons)
1/4 Cup flour - (to 1/2 cup)
1 Teaspoon salt
2 garlic cloves
1/2 Teaspoon thyme
1 bay leaf
2 Tablespoons chopped parsley
1 Cup red/burgundy wine, (adjust to taste)
5 grinds from a peppermill - (to 6)
1 Can beef broth
Water, as needed
4 Medium onions, cut into wedges
4 Large carrots - (to 5), cut 1/3" slices
1 Package frozen peas

Brown/sear beef pieces in oil; remove to heated dish, drain off grease.
Flour pieces little by little until slightly pasty. Mash garlic with salt
and add to beef with other seasonings. Add wine and allow stew to heat 5
minutes. Add beef broth to barely cover. (Sometimes I stop here and let the
beef marinate in the wine and broth overnight, then finish, per the recipe,
the next day. This will increase the wine flavor, but reduce the thickness.
To thicken, add cornstarch after baking the vegetables.)
Simmer, cover, and place in 300 degree oven and cook 1 to 1 1/2 hours until
beef is close to tender. Add water to bring to original level. Add
vegetables, cover, and return to oven to cook for 45 minutes to 1 hour until
vegetables are tender.


Recipe