Beef Stew in Wine
Ingredients:
Directions:
Time:
Yield:
Notes:
1 Cup ACADEMIE Blend #1 wine
2 Lbs lean beef cut into 1/2 inch cubes
2 Tbsp soy sauce
2 cups carrots cut into 1/2 inch pieces
2 cups potatoes cut into chunks
2 onions roughly diced
2 cups Celery cut into one-inch pieces
3 garlic cloves smashed then minced
Black pepper
1 cup mushrooms washed and cut into quarters
1/2 Tsp dried Marjoram
1/2 Tsp dried Thyme
Parsley
Buy the wine for this recipe by clicking here
2 Lbs lean beef cut into 1/2 inch cubes
2 Tbsp soy sauce
2 cups carrots cut into 1/2 inch pieces
2 cups potatoes cut into chunks
2 onions roughly diced
2 cups Celery cut into one-inch pieces
3 garlic cloves smashed then minced
Black pepper
1 cup mushrooms washed and cut into quarters
1/2 Tsp dried Marjoram
1/2 Tsp dried Thyme
Parsley
Buy the wine for this recipe by clicking here
Directions:
Add beef to a 2 qt casserole dish. Stir in soy and add carrots, onion, celery, potatoes, garlic, pepper (to taste) and wine. Cover and bake in a preheated oven at 325 degrees for 90 minutes. Gently stir in mushrooms, recover and cook for one hour longer. Stir in Marjoram and Thyme and bake 15 more minutes. Serve in shallow bowls and sprinkle with parsley.
Time:
2 hours
Yield:
Serves 4
Notes:
Sauce may be thickened by adding Arrowroot, flour or Cornstarch to a small amount of liquid forming a thin paste. Add the paste to the remaining liquid and stir until thickened.