Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Beef Stew with Red Wine


1-2 cups flour
2 pounds beef, cubed
1/2 cup butter or olive oil
2 cups red wine, (merlot is best)
5 cups prepared beef buillion or beef stock
5 carrots, thickly sliced, washed, pared
7 stalks celery, sliced
2 medium onions, diced
5 cloves garlic, minced
5 medium potatoes, cubed
2 bay leaves
a pinch of paprika
1 tablespoon parsley, minced
pepper, to taste


In a large frying pan, heat 1/2 the butter or olive oil and saut, the carrots, celery, onion, potatoes, and garlic until slightly browned. Set aside.

Combine flour, paprika, parsley, and some pepper in a shallow bowl, and roll the beef in it until well coated on all sides. Melt remaining butter or pour oil into in a large stew pot, and then add meat.

Saut, the meat until well browned. Add the previously prepared vegetables and saut, for about two minutes with the beef in the stew pot.

Add the wine, and saut, another three or four minutes.

While the pot is hot, pour in the prepared bouillon and the bay Leaves and allow to simmer covered for about 2-5 hours. After such time the vegetables and beef should be very tender.

At this point remove the lid, sift in any additional flour required to thicken to desired consistency (use fresh flour - not from bowl), and allow the liquid to simmer 30 minutes or until ready.

One may add pepper and salt to taste, and if the carrots and wine were of a sweeter nature, then it is probably a good idea to add a splash or two of lemon juice for contrast.

         ©2007-2017 All rights Reserved.