Wine Stew Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Stewing beef | 2 Pound, cubed (1 kg) | |
| Tomato juice | 1 Cup (16 tbs) | |
| Dry red wine | 1⁄2 Cup (8 tbs) | |
| Water | 1⁄2 Cup (8 tbs) | |
| Beef | 1 | |
| Carrots | 6 Small | |
| Onions | 12 Small | |
| Frozen peas | 1 Cup (16 tbs) | |
| Black pepper | 1⁄2 Teaspoon | |
| Ground cloves | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3130 Calories from Fat 957
% Daily Value*
Total Fat 110 g169.4%
Saturated Fat 36.9 g184.5%
Trans Fat 0 g
Cholesterol 647.9 mg216%
Sodium 4531.4 mg188.8%
Total Carbohydrates 276 g92%
Dietary Fiber 44.4 g177.5%
Sugars 130.4 g
Protein 253 g506.3%
Vitamin A 1089.2% Vitamin C 351.9%
Calcium 59.7% Iron 116.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
