Beef Stew with Red Wine

Name: Beef Stew with Red Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 kilograms boneless beef chuck, cut into 2 1/2 -inch cubes; 710 milliliters full-bodied red wine, preferably Italian; 4 Tbsps pure olive oil; 2 mediums onions, coarsely chopped; 3 sage leaves; 8 servings Salt and freshly ground pepper

Beef Stew with Red Wine is a gluten free, dairy free, and primal main course. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 550 calories, 44g of protein, and 32g of fat each. It will be a hit at your Autumn event. This recipe from Food and Wine requires bay leaf, beef chuck, onions, and sage leaves. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole.

Ingredients you will need

Olive Oil

Add one-third of the meat and season with salt and pepper, then brown well on all sides over moderately high heat, about 5 minutes; adjust the heat if the bits on the bottom of the casserole get too dark.

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Salt And Pepper

Meat

Transfer the meat to a plate. Repeat 2 more times, using 1 tablespoon of olive oil and half of the remaining meat for each batch.

Ingredients you will need

Olive Oil

Meat

When all of the meat has been browned, add the remaining 1/2 tablespoon of olive oil to the casserole.

Ingredients you will need

Olive Oil

Meat

Add the onions and cook, stirring, over moderate heat until softened but not browned, about 5 minutes.

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Onion

Add 1/4 cup of the wine and simmer, scraping up the browned bits from the bottom of the pot, until the wine is almost evaporated, about 2 minutes. Repeat 3 more times, adding 1/4 cup of the wine each time and using a total of 1 cup of wine.

Ingredients you will need

Wine

Equipment you will use

Pot

Return the meat to the casserole and add the remaining 2 cups of wine, the sage, cloves and bay leaf. Cover and simmer over low heat until the meat is very tender, about 2 hours. Skim the stew and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bay Leaves