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Wine Stew

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  Vegetable oil 2 Tablespoon
  Stewing beef 2 Pound, cubed (1 kg)
  Tomato juice 1 Cup (16 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Beef 1
  Carrots 6 Small
  Onions 12 Small
  Frozen peas 1 Cup (16 tbs)
  Black pepper 1⁄2 Teaspoon
  Ground cloves 1⁄4 Teaspoon

Heat the vegetable oil in a large Dutch oven and brown the beef on all sides.
Remove the beef and keep warm.
To the pan juices, add the tomato juice, wine, water, bouillon cube and salt and pepper to taste.
Bring this mixture to a boil, stirring frequently.
Return the meat to the Dutch oven and mix thoroughly with the tomato juice mixture.
Preheat the oven to 325°F (170°C).
Cover the casserole and bake for approximately 1-1 1/2 hours.
Add the carrots and onions and bake a further 30 minutes.
Stir in the peas, pepper and cloves and bake a further 15 minutes.
Test the vegetables with a skewer or a sharp pointed knife.
When they are cooked, serve at once.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3245 Calories from Fat 1059

% Daily Value*

Total Fat 122 g187.5%

Saturated Fat 40.6 g203.2%

Trans Fat 0 g

Cholesterol 690.8 mg230.3%

Sodium 2639 mg110%

Total Carbohydrates 227 g75.7%

Dietary Fiber 44.4 g177.5%

Sugars 100.5 g

Protein 268 g536.3%

Vitamin A 1079.6% Vitamin C 347.9%

Calcium 57.3% Iron 129.5%

*Based on a 2000 Calorie diet

Wine Stew Recipe