Red Wine Beef Stew With Potatoes And Green Beans
Serves: 3
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
48
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Butter3 small
Onion (diced)2 tbsps
All-Purpose Flour2 cups
Red Wine (dry)3 sprigs
Rosemary (fresh)Directions:
1
Season the beef cubes lightly with salt and pepper
2
Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat
3
As soon as the butter starts to turn brown, add half the beef and raise the heat to high
4
At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown
5
Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off
6
If the pan starts to get too brown at any point, just turn down the heat a little
7
Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter
8
Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high
9
Cook until the onion starts to turn translucent, about 5 minutes
10
Stir in the flour until it has been worked into the veggies and you can’t see it any more
11
Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary
12
Slide the beef back into the pot and bring the liquid to a boil
13
Turn down the heat so the liquid is just breaking a gentle simmer
14
Partially cover the pot and cook 50 minutes
15
Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom
16
Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes
17
Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them