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Beef and Red Wine Stew

User Rating4.8 out of 5 (5 Reviews)  Write a Review

By Diana Rattray, About.com

Beef Stew

Beef Stew With Red Wine

D. Rattray
This is a flavorful beef stew the whole family will enjoy, and it makes a great potluck dish.

Ingredients:

  • 1 1/2 pounds stew beef
  • 3/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 to 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups beef broth
  • 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
  • 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

Preparation:

Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.

Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.
Serves 6.

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User ReviewsWrite Review
5 out of 5 5 out of 5
Great StewNovember 20, 2008By brentbeckwith
"This is a great stew, I did find that it is better if I cook it longer to have more tender meat, and therefore I added the carrotts later (I also added potato chunks) so they don't get mushy. I also added 1/2 teaspoon of fine ground pepper that gave it a great taste."

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