January Recipe: Winter Beef Stew
Winter Beef Stew
3 Tbsp butter
2 lbs beef stew meat
2 Tbsp flour
2 cups Alfredo Roca Pinot Noir (or any light Pinot Noir/red wine that has substantial acidity and bright red fruit).
1-1/2 cup vegetable broth
1 lb red potatoes, quartered
10 oz pearl onions, peeled
4 large carrots, peeled and chopped into coins
4 cloves garlic, minced
3 bay leaves
1 tsp thyme
Slat and Pepper
1. Melt butter over high heat in a large dutch oven or 4 quart pot.
2. Add beef in 2-3 batches, browning each side. Add all beef back to the dutch oven. Sprinkle flour over beef and stir well.
3. Add all remaining ingredients. Bring to a boil, reduce heat and simmer for 2 hours, or until meat is tender and vegetables are soft.
Makes 8 servings
Posted on Sun, January 14, 2018
by Tiffany Olson filed under