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Beef Stew with Red Wine
ketherian has cooked this
6-8
Dinner
- 2 pound chuck steak, cubed
- ½ teaspoon black pepper
- ¼ pound bacon, diced
- 2 teaspoon rosemary
- 4 medium onions, chopped
- 2 cups sweet potatoes, peeled and diced
- 1 cup carrots, peeled & diced
- 1 cup celery, peeled & diced
- 4 teaspoons vinegar
- 4 teaspoons brown sugar
- 2¼ tablespoons cornstarch
- 1½ cups red wine
- 2½ tablespoons water
- 2 teaspoons salt
- parsley, chopped
Saute the meat in a skillet with the bacon and onions until the meat is well browned.
Put into the crockery pot with the bacon and onions.
Mix together the vinegar, brown sugar and red wine.
Pour into the skillet, scrape the bottom and cook over a low heat for one minute.
Mix the salt, pepper, rosemary and orange rind with the wine mixture and pour over the meat.
Add the vegetables.
Cover the crockery pot and cook on the low setting (200° F-200° C) for eight hours.
Mix the cornstarch with the water.
Turn the crockery pot to the high setting (300° F- 150°C).
Add the cornstarch and stir until the sauce is thick,
Serve garnished with chopped parsley.
Put into the crockery pot with the bacon and onions.
Mix together the vinegar, brown sugar and red wine.
Pour into the skillet, scrape the bottom and cook over a low heat for one minute.
Mix the salt, pepper, rosemary and orange rind with the wine mixture and pour over the meat.
Add the vegetables.
Cover the crockery pot and cook on the low setting (200° F-200° C) for eight hours.
Mix the cornstarch with the water.
Turn the crockery pot to the high setting (300° F- 150°C).
Add the cornstarch and stir until the sauce is thick,
Serve garnished with chopped parsley.
