Focused recipe
Red Wine Beef Stew
Delicious beef stew with red wine, pearl onion, and carrots.
Cuisine not specified Updated 6/25/2019
Ingredients
Measured from the catalog payload.
- 2 lbs beef chuck cubed
- 1 1/2 cup red wine
- 3 cups beef broth
- 4 strips bacon chopped
- 15 pieces pearl onion
- 3 ounces tomato paste
- 1 piece carrot sliced
- 5 sprigs thyme
- 1 piece onion chopped
- 6 cloves garlic minced
- salt
- pepper
Instructions
10 cooking steps
- Sear bacon in a cooking pot until fat gets extracted.
- Add onion. Cook for 25 seconds while stirring.
- Add minced garlic. Sauté for 30 seconds.
- Put the beef into the pot and then continue to cook until the color turns light brown.
- Add tomato paste and then stir.
- Pour red wine and beef broth into the pan. Stir and let boil.
- Add carrot and thyme. Cover the pot and continue to cook between low to medium heat for 2 to 3 hours or until beef gets tender.
- Put the pearl onions into the pot. Cook for 5 minutes.
- Season with salt and ground black pepper.
- Transfer to a serving plate. Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Main Course, Beef beef stew, bourignon, corned beef recipe, stew recipe Public recipe Revision 1