Beef Stew with Wine and Herbs
- Preparing Time: 30 minutes
- Total Time: 8 hours and 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1 1/2 cups beef broth
- 2 tablespoons olive oil
- 1 onion sliced
- 1/4 teaspoon dried thyme
- 1 cup red wine
- 8 whole cloves
- 1 large bay leaf
- 1 pound carrots sliced
- 2 pounds boneless chuck cut into 2 inch pieces
- 1 clove garlic peeled and sliced
- 1 stalk celery diced, with leaves
- 3 sprigs fresh parsley
- 1 piece fresh ginger root peeled and chopped
- cheesecloth bag
- Carbohydrate 12.3678443346943 g
- Cholesterol 80.512645675 mg
- Fat 24.2630868055184 g
- Fiber 3.97669402750773 g
- Protein 20.8859102656958 g
- Saturated Fat 9.36270840764614 g
- Serving Size 1 1 Serving (278g)
- Sodium 211.234556596089 mg
- Sugar 8.39115030718655 g
- Trans Fat 3.10998337570614 g
- Calories 390 calories
Place meat in a deep bowl. Add wine, bay leaf, garlic, salt and pepper. Refrigerate several hours, turning frequently (I take this to mean every 15-20 minutes, but you can do as you like). Drain meat, reserving marinade, and brown on all sides in hot olive oil. Tie remaining ingredients, except the onion and carrot, into a cheesecloth bag. Place the onion and carrot in the bottom of a crockpot. Place the meat, marinade and filled cheesecloth bag on top of the vegetables in the crockpot. Cover and cook on low 8 hours. Discard the herb bag and remove meat to a hot platter. Thicken gravy with arrowroot or cornstarch mixed with a little cold water, using 1/2 tablespoon to one cup broth. Boil 2 minutes. Serve sauce over meat with vegetables arranged attractively around it on the platter.
