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Oven Beef Stew In Red Wine
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- #52291
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 1/2 pound boneless beef chuck, cut into bite-size strips
1/2 pound small whole onions
1/2 pound small whole mushrooms
6 whole cloves
2 tablespoons butter or margarine
1/4 cup chopped parsley
1 1/2 tablespoon sugar
1 cup dry red wine
1 1/2 teaspoon salt
1/2 teaspoon bottled brown gravy sauce
1 bay leaf
1/4 teaspoon dried thyme leaves
1 clove garlic, minced or pressed
1 tablespoon cornstarch, COMBINED WITH
2 tablespoons water
directions
In a deep 2 1/2 to 3-quart casserole, mix beef and onions. Stick cloves into 6 of the onions.
Brown mushrooms lightly in heated butter. Add to meat mixture. Sprinkle with parsley.
In a small heavy pan, heat sugar over medium-high heat, stirring until melted and caramelized to a dark golden brown.
Remove from heat. Gradually stir in wine, then heat again, stirring until sugar dissolves. Mix in salt, brown gravy sauce, bay leaf, thyme and garlic. Pour over meat mixture.
Cover. Bake at 350 degrees F, stirring once or twice, until meat is very tender, 2 to 2 1/2 hours.
Remove from oven. Smoothly mix in cornstarch mixture. Return to oven. Bake, uncovered, until sauce thickens, 10 to 15 minutes.
added by
waterweb
nutrition data
Nutritional data has not been calculated yet.
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