Beef Stewed In Red Wine Recipe

Summary

Preparation Time5 MinCooking Time57 Min
Ready In1 Hr 2 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Boneless chuck steak1 1⁄2 Pound, cut into 1 1/2-inch cubes
 Butter2 Tablespoon
 Oil1 Tablespoon
 Turnip1 Large, cut into 1-inch pieces
 Rutabaga1 , cut into 1-inch pieces
 Small white onions1 Pound, peeled
 Carrots1 Pound, cut into 1-inch pieces
 Flour3 Tablespoon
 Beef bouillon1 Cup (16 tbs)
 Red wine1 Cup (16 tbs)
 Worcestershire sauce1 Dash
 Peppercorns1⁄2 Teaspoon
 Bay leaves3

Nutrition Facts

Serving size

Calories 470 Calories from Fat 223

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 85.8 mg

Sodium 410.2 mg17.1%

Total Carbohydrates 29 g9.7%

Dietary Fiber 5.9 g23.6%

Sugars 11.6 g

Protein 22 g43.8%

Vitamin A 255.8% Vitamin C 54.6%

Calcium 9.1% Iron 13.6%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Take a 3-quart glass or ceramic casserole and heat butter and oil in the microwave for 20 seconds.
2) Add beef, turnip, rutabaga, onions and carrots and cook in the microwave for 20 seconds till brown.
3) Remove and add flour, mix well and continue cooking in the microwave for another 2 minutes.
4) Now add bouillon, wine, Worcestershire sauce, peppercorns and bay leaves.
5) Cover the casserole with lid and cook on low heat in the microwave for 50 minutes.

FINALISING
6) Remove the vessel. Allow to stand overnight and reheat the next day.

SERVING
7)Serve hot.
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