Wine Stew Recipe
The flavor of this Wine Stew recipe has played on my senses so much that I hardly ever go for any other Wine Stew recipe. You can serve Wine Stew as a yummy Main Dish. Use the freshest of Beef available to get a flavorful Wine Stew. Make this Wine Stew for your family today to let them know that how much you love them.
Ingredients
2 Tbsp. vegetable oil 30 mL
2 lbs. stewing beef, cubed 1 kg
1 c. tomato juice 250 mL
1/2 c. dry red wine 125 mL
1/2 c. water 125 mL
1 beef bouillon cube
6 small carrots
12 small onions
1 c. frozen peas 250 mL
1/2 tsp. black pepper 2 mL
1/4 tsp. ground cloves 1 mL
Directions
Heat the vegetable oil in a large Dutch oven and brown the beef on all sides.
Remove the beef and keep warm.
To the pan juices, add the tomato juice, wine, water, bouillon cube and salt and pepper to taste.
Bring this mixture to a boil, stirring frequently.
Return the meat to the Dutch oven and mix thoroughly with the tomato juice mixture.
Preheat the oven to 325°F (170°C).
Cover the casserole and bake for approximately 1-1 1/2 hours.
Add the carrots and onions and bake a further 30 minutes.
Stir in the peas, pepper and cloves and bake a further 15 minutes.
Test the vegetables with a skewer or a sharp pointed knife.
When they are cooked, serve at once.
Remove the beef and keep warm.
To the pan juices, add the tomato juice, wine, water, bouillon cube and salt and pepper to taste.
Bring this mixture to a boil, stirring frequently.
Return the meat to the Dutch oven and mix thoroughly with the tomato juice mixture.
Preheat the oven to 325°F (170°C).
Cover the casserole and bake for approximately 1-1 1/2 hours.
Add the carrots and onions and bake a further 30 minutes.
Stir in the peas, pepper and cloves and bake a further 15 minutes.
Test the vegetables with a skewer or a sharp pointed knife.
When they are cooked, serve at once.
