Beef Stew With Red Wine
|Boneless chuck||2 Pound, with fat trimmed off|
|Burgundy||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|White onions||1 Pound|
|Sliced scraped carrots||6|
Cut chuck into 1-inch pieces; place in bowl.
Over it pour Burgundy.
Refrigerate 2 to 12 hours or overnight.
In paper bag mix flour, 1/2 teaspoon salt and pepper.
Drain meat, reserving wine.
Shake meat, a few pieces at a time, in bag to coat with flour.
Melt butter in Dutch oven; add meat and brown well on all sides.
Stir in 1/3 cup reserved wine and water.
Bring to boil, stirring.
Simmer, covered, over low heat 2 hours stirring occasionally.
Add 1/3 cup wine, white onions and carrots.
Simmer, covered, 30 minutes.
Stir in remaining wine and salt.
Simmer, covered, 40 minutes or until vegetables are tender.
Serve over hot cooked noodles.