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.
Ingredients
| 2 lb. boneless chuck, with fat trimmed off | ||
| 1 c. Burgundy | ||
| Flour | 1/2 Cup (16 tbs) | |
| Salt | 2 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 lb. small white onions | ||
| Carrots | 6 , scraped | |
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.
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.
Chef
