Beef Stew with Red Wine
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INGREDIENTS 3-1/2 pounds beef for stew
12 small white onions
12 small carrots, cut into 2-inch lengths
1/8 pound salt pork or other shortening
2 tablespoons flour
2 tablespoons tomato paste
1 cup bouillon, canned or cubes
1 cup red wine
1 teaspoon salt
1 bay leaf
1/2 teaspoon pepper
6 to 8 peppercorns
1/4 teaspoon basil, optionalBrown meat, onions and carrots in the fat in an iron skillet; transfer to a 3-quart casserole. Drain excess fat from the skillet.
Sprinkle flour into the skillet; add the tomato paste, bouillon and wine, gradually, stirring until thickened. (If more liquid is required, and more bouillon and wine alternately.) Add the seasonings and simmer for a few minutes. Pour the liquid over the contents of the casserole.
Place casserole in a 250 degree oven for 2 hours. (The stew can be cooked on top of the stove over a low flame until the meat is tender.)
Makes 6 servings
NOTE - The dish may be prepared, or partly cooked, early in the day and heated or finished just before serving. Heat gently if cooked in advance. (Do Not Boil; simmer.)