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    Hearty Beef Stew

    Source of Recipe

    cooking village

    Recipe Introduction

    Red wine adds French flair to a simple beef stew. Make a double batch—it tastes even better reheated.

    Recipe Link: http://cooking

    List of Ingredients

    1/4 cup all-purpose flour

    1/8 teaspoon black pepper

    1 1/2 pounds beef chuck, cut into 1-inch cubes

    2 tablespoons vegetable oil

    1 small onion, chopped

    2 cloves garlic, minced

    1 can (14 1/2 ounces) beef broth

    1 1/2 cups dry red wine

    1 bay leaf

    1/2 teaspoon dried thyme

    6 carrots, cut into chunks

    1 tablespoon butter

    8 ounces white mushrooms, quartered

    2 cups frozen pearl onions


    1. Preheat oven to 350°F. In a bowl, combine flour and pepper. Add beef; toss to coat. Reserve excess flour mixture.

    2. In a flameproof casserole, heat oil over medium heat. Add beef; brown on all sides. Add onion; cook, stirring, for 4 minutes. Add garlic and reserved flour mixture; mix well. Stir in broth, wine, bay leaf and thyme; bring to a boil. Cover; transfer to oven. Bake for 1 hour. Remove casserole from oven; add carrots. Bake for 35 minutes.

    3. Meanwhile, in a skillet, melt butter over medium heat. Add mushrooms; cook, stirring, for 5 minutes. Cook pearl onions according to package directions. Add mushrooms and onions to stew; bake for 10 minutes. Remove bay leaf and serve.




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