Recipe

Betsys Red Wine Beef Stew Recipe

	Chef_betsy / All my dishes 1 year, 4 months ago This is a lower carbohydrate stew. But NOT necessarily ONLY for low carbers. My husband WOLFED it without my telling him that it was a low carb stew. There are no potatoes in it, but I did put in carrots. Don't let the long list of ingredients scar... More Prep:60m Cook:150m Servings:6	Chef_betsy
	beef wine low carb diet stew soup

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Ingredients

1 1/2 lbs stewing beef, cut into 1 1/2 inch cubes

1 tablespoon herbes de provence

1 teaspoon paprika

3 teaspoons salt (divided)

1 teaspoon fresh ground black pepper

2 tablespoons olive oil

2 tablespoons butter

1 onion, chopped

2 garlic cloves, pushed through a press

1 bay leaf

2 cups red wine (Merlot or Cabernet Sauvignon)

2 cups water

1 beef bouillon cube

1 (14 1/2 ounce) can beef broth

1/2 lb green beans, cut into 1 inch pieces

2 medium zucchini, cut into chunks

1 (8 ounce) package sliced mushrooms

2 turnips, peeled & cut into 1/2 to 3/4 pieces

3 celery ribs, cut into chunks

1 green bell pepper, seeded and cut into chunks

1-2 carrot, peeled & cut into round chunks, then cut chunks in half

Directions

Toss beef with herbs, paprika, 2 teaspoons salt and the ground black pepper. Heat the oil in bottom of heavy stew pot over medium-high heat. Brown the beef; transfer to a bowl and set aside.

Melt butter in same pot. Add chopped onion; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, bay leaf, wine and water. Bring to a boil. Cover, lower to a strong simmer and cook for 1 hour.

After 1 hour, taste, (will taste very “winey” - will not taste this way in another hour) and if needed, add 1 teaspoon salt. Then add bullion cube. Stir and bring back to simmer. Cover and simmer for 1 more hour, until beef is tender. (liquid will reduce).

Stir in vegetables and beef broth; simmer 15 – 30 minutes more.

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