Beef Stew With Red Wine Recipe

Beef stew with red wine is a falvorful recipe that is cooked with boneless chuck. Prepared along with vegetables like white onions and carrots, the beef stew with red wine can be cooked with burgundy too and is best served with bread or rice.

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Boneless chuck2 Pound, with fat trimmed off
 Burgundy1 Cup (16 tbs)
 Flour1⁄2 Cup (8 tbs)
 Salt2 1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Butter/Margarine1⁄4 Cup (4 tbs)
 Water1 1⁄2 Cup (24 tbs)
 White onions1 Pound
 Sliced scraped carrots6

Directions

Cut chuck into 1-inch pieces; place in bowl.
Over it pour Burgundy.
Refrigerate 2 to 12 hours or overnight.
In paper bag mix flour, 1/2 teaspoon salt and pepper.
Drain meat, reserving wine.
Shake meat, a few pieces at a time, in bag to coat with flour.
Melt butter in Dutch oven; add meat and brown well on all sides.
Stir in 1/3 cup reserved wine and water.
Bring to boil, stirring.
Simmer, covered, over low heat 2 hours stirring occasionally.
Add 1/3 cup wine, white onions and carrots.
Simmer, covered, 30 minutes.
Stir in remaining wine and salt.
Simmer, covered, 40 minutes or until vegetables are tender.
Serve over hot cooked noodles.
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