Betsys Red Wine Beef Stew
From chef_betsy 17 years ago
- 150 minutes to make
- Serves 6
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 scare you. Read more You can just chop up all the vegetables while the beef is boiling away, and take your time doing it. I cut everything up and put it in a bowl. Then just dumped the whole bowl in to the pot at the right time. It really is yummy! See less
Ingredients
- 1 1/2 lbs stewing beef, cut into 1 1/2 inch cubes shopping list
- 1 tablespoon herbes de provence shopping list
- 1 teaspoon paprika shopping list
- 3 teaspoons salt (divided) shopping list
- 1 teaspoon fresh ground black pepper shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves, pushed through a press shopping list
- 1 bay leaf shopping list
- 2 cups red wine (merlot or Cabernet Sauvignon) shopping list
- 2 cups water shopping list
- 1 beef bouillon cube shopping list
- 1 (14 1/2 ounce) can beef broth shopping list
- 1/2 lb green beans, cut into 1 inch pieces shopping list
- 2 medium zucchini, cut into chunks shopping list
- 1 (8 ounce) package sliced mushrooms shopping list
- 2 turnips, peeled & cut into 1/2 to 3/4 pieces shopping list
- 3 celery ribs, cut into chunks shopping list
- 1 green bell pepper, seeded and cut into chunks shopping list
- 1-2 carrot, peeled & cut into round chunks, then cut chunks in half shopping list
How to make it
- 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.
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments