Are you looking for a great Beef-wine stew Recipe? Look no further. All ingredients and cooking instructions to create a tasty meal are listed below. If you enjoy our Beef-wine stew Recipe, share your comment below.
Salt and pepper, to taste 2 pounds stew meat or small chuck roast, cut up 2 tablespoons bacon drippings 2 onions, chopped, 1 quartered 1 clove garlic, minced 1 (10 1/2 ounce) can beef bouillon 1 1/2 cup red wine or sherry 1 bay leaf 1 pound carrots, cut into 1-inch slices 4 to 6 potatoes, peeled and cut into 1-inch cubes
Salt and pepper meat; then slowly brown in bacon drippings on top of stove. Add chopped onions and minced garlic; let brown. Pour bouillon over meat, scraping sides and bottom to get browned bits. Transfer meat and gravy to a Dutch oven or casserole. Ad wine, bay leaf and quartered onion. Put in 350°F oven and bake, covered, for 45 minutes.
Add carrots and potatoes. Sprinkle with salt and pepper and baste with gravy. Continue to cook for 1 to 1 1/2 hours or until vegetables and meat are tender. If gravy is too thin, thicken with flour and water paste. Remove bay leaf.