Sunday, January 17, 2010

Beef Stew with Red Wine

After making Beef Cooked in Red Wine, we had quite a bit of stewing meat and most of a bag of potatoes left over.  What to make?  What to make?  How about Beef Stew with Red Wine?  I found this post on Two Novice Chefs, One Tiny Kitchen.  Since they talked about modifying the recipe, I decided to go to the source and change it up to our tastes.

We added more of just about everything and skipped the onions (since we didn't have any in the house).  Mr. Gooch loved it (though he wished it had onions in it).  Guess I will have to add them next time.  Even I, not a huge fan of stews liked this one.  I think it is because there were no mushrooms and no beans. 

Next time, I plan to double the batch to ensure we have enough to freeze for a quick and easy meal when pressed for time. 

Beef Stew with Red Wine
(Sourced from Southern Food)
1 1/2 pounds stew beef

3/4 cup flour
1 teaspoon onion powder
1 teaspoon Smokey 4/S Seasoned Salt
2 tablespoons olive oil or canola oil
2 cups carrot chopped to bite size pieces
3 ribs celery, chopped to bite size pieces
2 cloves garlic, minced
3 cups beef broth
2 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
2 cups potatoes, chopped to bite size pieces
1/4 teaspoon crumbled dried rosemary

Trim stew beef and cut in small bite-size pieces.

Put in a zip top plastic bag with the flour, onion powder and seasoned salt.
Toss to coat well.
Heat oil in a large saucepan or Dutch oven over medium heat.
Add beef to hot oil and cook, stirring, until lightly browned.
Add the celery; continue cooking, stirring, for about 3 minutes.
Add carrots, potatoes, garlic, broth, wine, and rosemary, bringing to a boil.
After reducing heat to low, cover and simmer for 50 to 60 minutes, or until beef is tender.

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