Betsys Red Wine Beef Stew |
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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 6 |
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This is a lower carbohydrate stew. But NOT necessarily ONLY for low carbers. My husband WOLFED it without my telling him that it was a low carb stew. There are no potatoes in it, but I did put in carrots. Don't let the long list of ingredients scare you. Read more . You can just chop up all the vegetables while the beef is boiling away, and take your time doing it. I cut everything up and put it in a bowl. Then just dumped the whole bowl in to the pot at the right time. It really is yummy! Ingredients:
1 1/2 lbs stewing beef, cut into 1 1/2 inch cubes |
1 tablespoon herbes de provence |
1 teaspoon paprika |
3 teaspoons salt (divided) |
1 teaspoon fresh ground black pepper |
2 tablespoons olive oil |
2 tablespoons butter |
1 onion, chopped |
2 garlic cloves, pushed through a press |
1 bay leaf |
2 cups red wine (merlot or cabernet sauvignon) |
2 cups water |
1 beef bouillon cube |
1 (14 1/2 ounce) can beef broth |
1/2 lb green beans, cut into 1 inch pieces |
2 medium zucchini, cut into chunks |
1 (8 ounce) package sliced mushrooms |
2 turnips, peeled & cut into 1/2 to 3/4 pieces |
3 celery ribs, cut into chunks |
1 green bell pepper, seeded and cut into chunks |
1-2 carrot, peeled & cut into round chunks, then cut chunks in half |
Directions:
1. Toss beef with herbs, paprika, 2 teaspoons salt and the ground black pepper. Heat the oil in bottom of heavy stew pot over medium-high heat. Brown the beef; transfer to a bowl and set aside.
2. Melt butter in same pot. Add chopped onion; cook 7 to 8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time. Add reserved meat and accumulated juices, bay leaf, wine and water. Bring to a boil. Cover, lower to a strong simmer and cook for 1 hour.
3. After 1 hour, taste, (will taste very “winey” - will not taste this way in another hour) and if needed, add 1 teaspoon salt. Then add bullion cube. Stir and bring back to simmer. Cover and simmer for 1 more hour, until beef is tender. (liquid will reduce).
4. Stir in vegetables and beef broth; simmer 15 – 30 minutes more.
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