Thursday, March 29, 2012

Red Wine Beef Stew

I've been trying to make the perfect beef stew for the longest time and something was always off. It was too sweet, too salty, not thick enough . . . etc. Well, I have finally did it and am really pleased with this beef stew recipe, plus it gives me an excuse to open up a bottle of wine too!Get your pen ready, because there are a few ingredients with this one:
  • 2lb beef, cubed
  • 1 medium onion, chopped
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 3 cups beef broth, low sodium
  • 1/2 cup red wine, dry (like a Merlot)
  • 3 Tbsp tomato paste
  • 1 Tbp Worcestershire sauce
  • 1/4 tsp sugar
  • 3/4 tsp black pepper
  • 3/4 tsp paprika
  • 1/4 tsp celery salt (if you don't have this, I think adding an extra celery might do the trick)
  • Pinch of ground cloves
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 3 medium potatoes, cubed
  • 4 carrots, diced
  • 1-2 celery stalk, diced
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 Tbsp cornstarch mixed with 1/4 cup of cold water

Combine the beef, onions, oil, and salt in a Dutch oven. Brown the beef on medium/high.Add the rest of the ingredients except for the peas, corn, and cornstarch.

Don't forget to add the wine!

Simmer on low for about 4 hours or until the vegetables are soft. Add the corn and peas. Simmer for another 30-45 minutes.

Mix in the cornstarch to thicken the sauce. Simmer for another 15 minutes.
Serve with a nice piece of buttery (Smart Balance Lite is dairy-free) toast and pour yourself a large glass of red wine.

*If you don't have a Dutch oven, get one. They are awesome, but you can easily do this in a slow cooker too.

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