Beef Stew w/Red Wine
- Preparing Time: 30 minutes
- Total Time: 6 hours
- Served Person: 8
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 1/3 cup tomato paste
- 3 tablespoons balsamic vinegar
- 1 cup dry red wine
- salt ~~amp pepper
- 3 pounds beef chuck trimmed of visible fat and cut into 1 1
- 1 pound medium onions (about 2) cut into 1-inch chunks
- 1 pound potatoes small white or red new potatoes (about 6 halved
- 1 pound carrots cut into 1 1/2-inch lengths
- 6 cloves garlic smashed
- 1 can beef broth (12 oz)
- Carbohydrate 5.35293229434843 g
- Cholesterol 0 mg
- Fat 0.0765236458414578 g
- Fiber 0.520042698304121 g
- Protein 0.720267812642111 g
- Saturated Fat 0.0156344791679565 g
- Serving Size 1 1 Serving (441g)
- Sodium 113.610979180086 mg
- Sugar 4.83288959604431 g
- Trans Fat 0.0235825000026803 g
- Calories 46 calories
1. Preheat oven to 350?. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. 2. Add onions, potatoes, carrots, garlic, bay leaves, and red wine & beef broth. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving. Note: To cook slowly, place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Pour red wine & beef broth over top of mixture. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Per Serving (excluding unknown items): 306 Calories; 1g Fat (3.3% calories from fat); 5g Protein; 36g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 842mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Vegetable; 0 Fruit.
