Friday, February 17, 2012
My Own Beef Stew
11/2 lbs stew meat
3 cups beef broth
1 cup red wine
1/2 cup water
1/2 cup flour
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/4 tsp onion powder
1/8 tsp red pepper flakes
1/2 white onion, chopped
1 garlic clove, pressed
4 med potatoes, cut in bite size chunks
1 lg carrot, sliced
1 lg stalk celery, chopped
1 can (15.25 oz) corn, undrained
Extra virgin olive oil
Place meat in large bowl with wine, 2 cups broth, garlic and seasonings. Cover and marinate in refrigerator overnight.
Place flour in a quart size zip close baggie. Transfer meat to baggie, retaining marinade, close and shake to coat.
Pour oil in large pot (just to cover bottom) over high to med-high heat. Brown meat in small batches, adding more oil when necessary. Set meat aside.
Add marinade to pot, scraping bits from the bottom. Add 1 cup broth and 1/2 cup water, replace meat in pot, cover, and simmer on med-low heat for 45 mins to 1 hr.
Add vegetables and simmer, covered, until potatoes are fork tender.
Serve with sweet cornbread muffins.
*I used a Cabernet Sauvignon, but any dry, red wine will do. The stew retains some of the wine flavor. If this is undesirable, replace some or all with more broth.