Beef Stew recipe
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Ingredients
- ½ cup vegetable oil 2 pounds cubed beef stew meat 1 onion, chopped 3 cups merlot wine 1 tablespoon beef bouillon granules 1 quart milk 4 medium russet potatoes, peeled and cubed 6 carrots, diced 6 stalks celery, diced 3 tablespoons dried oregano 3 tablespoons dried basil 2 tablespoons ground coriander 2 tablespoons ground black pepper 1 tablespoon ground cumin 1 tablespoon salt
Nutrition Info
- 607.5 caloriescarbohydrate: 37.6 gcholesterol: 72.4 mgfat: 32.5 gfiber: 6.7 gprotein: 26.5 gsaturatedFat: 9.6 gservingSize: -sodium: 1201 mgsugar: 10.6 gtransFat: : -unsaturatedFat: : -
Directions Beef Stew
Directions
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Heat oil in a large pot over high heat, saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl.
Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.