Red Wine Beef Stew
A community recipe by natvamersnowNot tested or verified by Nigella.com
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In a heavy Dutch oven sauté in olive oil the beef cubes that you have floured in regular flour, salt, pepper, and garlic powder. Cook in the oil until they are browned on all sides, searing them on high heat. Remove the cubes and set aside. In the remaining oil brown diced onions, at least two, I use sweet. 4cloves of garlic crushed. When they soften and begin to turn golden add the meat back. Pour in one good bottle of red wine, a litre, that you would serve to drink, do not use store cooking wines. Also add one large box of low sodium low fat beef broth to the Dutch oven. Cook this for about four hours, stirring every half hour or so. At the four hour mark add one bag of round parisienne carrots and about 8 russets skinned and cubed or a small container of tiny potatoes either yellow or reds. Fingerling potatoes will work just fine too. Cook for at least another hour. Let stand for a few minutes and serve with mashed potatoes, or rice, or Israeli couscous and luscious green veggies such as collards in oil and garlic or baby brussel sprouts. ENJOY!
Introduction
This is a tender juicy beef dish that melts in your mouth. Once you get the hang of what the meat should taste like them you can vary it any way you like. It can be a main dish, a stew, it can be used to make comfort dishes or as an elegant supper.
Ingredients
Serves: 4
- 1 packet cubed beef (a large packed or two shoulders steaks that you can cut up on your own - if affordable for you a chuck steak can be used)
Method
Red Wine Beef Stew is a community recipe submitted by natvamersnow and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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