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Beef Stew in Cabernet Sauvignon
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| 3 lbs | boneless stew meat |
| Flour | |
| salt | |
| pepper | |
| 3 Tbs | cooking oil |
| 2 cups | sliced onions |
| 1 cup | sliced carrots |
| 4 cup | Cabernet Sauvignon |
| 2 cup | beef stock |
| 3 cloves | garlic, diced |
| 2 cup | canned stewed tomatoes |
| 2 | bay leaves |
| 1 tsp | thyme leaves |
| 2 Tbsp | cornstarch dissolved in 2 Tbsp cold water |
| Pat | dry meat, coat in flour, then knock off excess flour. |
| Salt & Pepper the meat liberally. Heat oil in a large stewing pot. When the oil is very hot but not mocking, add the meat in a single layer ( do not crowd the meat ... Do in two batches if necessary ) ... Brown the meat 3-4 minutes stirring frequently until the meat is brown on all sides ... Take the meat out and set aside. Add 2 Tbsp oil to the pan and add the onions & carrots ... Sauté the vegetables until golden (5-10 minutes), stirring as needed. Add some wine to the stew pot, scraping the brown bits and pieces off the bottom of the pan. Add the meat back in along with the rest of he wine, the stock, garlic, tomatoes, bay leaves, and thyme. If the meat is not entirely covered with liquid, add more stock. Bring the stew to a simmer and cover. Simmer 2 1/2 to 3 hours until the meat is very tender when pierced by a fork. Take the meat out of the pot and set aside. Pour the rest of the liquid through a strainer into another pot. De-grease the liquid. Taste the sauce ... If the flavor is too weak, boil down the liquid to concentrate. | |
| Salt | |
| Pepper to taste | |
Mix cornstarch and water together.
Add this to the liquid, and bring to a boil, stirring until thickened.
Add the meat back in ... Add the vegetables back in.
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