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Beef Stew In Red Wine

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  Bacon strips 4 , each cut in 1-inch pieces
  Beef stew meat 2 1⁄2 Pound
  Small boiling onions 1⁄2 Pound
  Flour 3 Tablespoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Brandy/Cognac 3 Tablespoon
  Garlic 2 Clove (10 gm), minced or mashed
  Marjoram 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Orange peel strip 1 , pare with a vegetable peeler (1 Large Orange)
  Beef stock 1 Tablespoon (Plus 1 Cup Water)
  Onion 1 Medium
  Whole cloves 4
  Mushrooms 1⁄2 Pound
  Butter/Margarine 2 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Brown bacon in a heavy frying pan and remove meat.
Season beef with salt and pepper; add to the hot bacon drippings and brown on all sides.
Transfer meat and crisp bacon to a 3-quart ovenproof casserole.
Add small onions to the drippings and brown lightly; set aside.
Sprinkle flour into the drippings and let brown slightly.
Gradually stir in wine and brandy.
Add garlic, marjoram, thyme, orange peel, beef stock base, water, and the medium-sized onion stuck with cloves.
Bring to a boil and pour over meat.
Cover casserole and place in a moderately slow oven (325°) for 2 to 2 1/2 hours, or until meat is almost tender.

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Beef Stew In Red Wine Recipe