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Ideas for making beef stew with red wine - 2 recipes

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Top rated Beef stew with red wine recipes

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Heat 2 tablespoons oil in heavy large pot over high heat

  • 4 tablespoons olive oil
  • 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
  • 3 1/2 cups chopped onions
  • 2 cups Cabernet Sauvignon
  • 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
  • 1/2 cup hoisin sauce*
  • 2 bay leaves
  • 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 2 tablespoons chopped fresh parsley
0/5 (0 Votes)

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1. Season mate with salt and pepper on all sides

  • 3lb stew beef, cut into 1 inch cubes
  • 1 (750-ml) bottle Marquette (or other dry red wine)
  • salt and freshly ground pepper, to taste
  • 3 springs fresh thyme
  • 2 bay leaves
  • 2 carrots, peeled and cute into 1/2 inch slices
  • 1 orange, washed well and cut into 8 wedges (may substitute grapefruit, tangerine, etc.)
  • 1 large onion, peeled and cute into rings (I prefer Vidalia or other sweet onions)
  • 2 cloves garlic, peeled and sliced
  • olive oil
  • 1 6-oz can of tomato paste
  • 3 1/2 oz. pitted black olives (may omit if you do not like olives)
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