Meat

Beef stew

on
February 6, 2014

beef stew

Beef stew

By February 6, 2014

Baby it's cold outside, therefore, I have decided to buckle up and bring out the big guns. Beef stew is delicious, appropriate for bad weather and well, why are weekends free, anyway? It takes a while to see the results, but it will worth the wait, trust me. Rich, tasty and great for the entire family. Serve it with Moulin A Vent 2008, they pair perfectly together! Also, use it in the stew;)

  • Prep Time : 10 minutes
  • Cook Time : 3h 20 min
  • Yield : 6
  • Allergens :

Instructions

1. Season the beef with salt and pepper and coat with flour.

2. In a casserole over medium-high heat, saute the beef and shallots in the butter and oil until browned on the outside. Drain the oil from the casserole and stir in the tomatoes, water and stock cubes.

3. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in the red wine.

4. Cover and simmer for 1, 1/2 hours before adding carrots, celery, peas and potatoes. Continue to simmer until potatoes are tender, about 1 hour.

DSC_0145

DSC_0130

Print

 

TAGS
RELATED POSTS

LEAVE A COMMENT