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Add a photoIt’s still cold outside so what better to warm your bones than this hearty Beef Stew.
And yes its made with my favorite simmering ingredient
WINE!
Ingredients
- 1 1/2 Pounds Stew Meat
- 2 Cups Flour
- 2 Cloves Garlic
- 1/2 Cup Sweet Onion
- 2 Cups Fresh Mushrooms
- 4 Carrots
- 2 Bay Leaves
- 1/4 Tsp Salt
- 1/4 tsp Pepper
- 1 tsp Thyme
- 1 tsp Sage
- 1 tsp Parsley
- 4 1/2 Cups Beef Broth
- 2 Cups Sauvignon Blanc Wine
- 1/2 Cup Olive Oil
- 1 8.5 ounce Can Young Early Peas
Directions
- Cut your Stew Meat into bite size pieces.Rinse the Meat under cool water in the sink and put into a bowl.
- Mix together Flour, Salt and Pepper in a bowl.Toss Meat in the Flour covering all sides.
- Pour 1/4 Cup of the Olive Oil into a large Pot and turn heat to medium.
- Add Stew Meat to Oil.
- Stir the Meat until browned and has a coating from the Flour.
- Remove the Meat and put into a bowl and set aside.
- Chop up your Sweet Onion and Garlic.
- Add the remaining 1/4 cup of Olive Oil to the pot.Add Onions and Garlic.
- Cook Onions and Garlic for about 10 minutes.They will be slightly browned and soft.
- Add the Stew Meat, Sauvignon Wine and Beef Broth to the pot and stir.
- Add Thyme, Sage, Parsley and Bay Leaves to the pot and stir.
- Chop up your Mushroom into large pieces.Add your Mushrooms to the pot and stir.
- Peel and cut 4 Carrots into small pieces.Add Your Carrots to the pot and stir.
- Let your stew simmer for about 1 hour stirring every 10 minutes.
- Once cooked add Peas to the pot and stir.
- Cook the stew for 20 minutes stirring every 10 minutes.
- Pour into a bowl and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 508g | |
| Recipe makes 6 servings | |
| Calories 522 | |
| Calories from Fat 203 | 39% |
| Total Fat 22.95g | 29% |
| Saturated Fat 4.24g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 860mg | 36% |
| Potassium 483mg | 14% |
| Total Carbs 49.92g | 13% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.43g | 2% |
| Protein 15.4g | 25% |
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