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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 12 |
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A friend of mine said he had not had home made beef stew for 5 years, every since his grandmother died. So I decided to make him some beef stew just like his grandmothers... well somebody's grandmother anyway. This goes great with garlic toast or even some artichoke bruschetta. Ingredients:
1 lb beef (1-in cubed) |
2 tablespoons seasoning beef |
1/2 cup flour |
6 tablespoons olive oil |
6 cups water |
1 large onion (chopped) |
8 garlic cloves (chopped) |
1 cup cabernet sauvignon wine or 1 cup merlot |
2 cups marsala wine |
1 rutabaga (cubed) |
4 stalks celery (1-in) |
10 mushrooms (quartered) |
1 teaspoon worcestershire sauce |
1 tablespoon thyme |
2 teaspoons sea salt (smoked) |
5 potatoes (diced /1-in) |
Directions:
1. Season beef and dredge with flour.
2. Heat 3 tbsp oil in Dutch oven and brown beef.
3. Add red wine and 1 cup water to pot and simmer for 15 minutes.
4. Heat remaining oil in frying pan and cook onions until caramelized.
5. Add garlic and sauté until for 2 minutes stirring constantly.
6. Next add Marsala wine to onions and deglaze pan for one minute.
7. Add onion mixture to Dutch oven with beef and mix well.
8. Add remaining water and ingredients.
9. Cover and simmer on low for 1 hour.
10. Uncover and simmer for 30 minutes.
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