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Zinfandel Beef Stew

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Submitted by kara

YIELD

servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

4 1.8
POUNDS KG STEWING BEEF
cut into 2 inch cubes
2 3E+1
TABLESPOONS ML OLIVE OIL
2 2
MEDIUM MEDIUM ONIONS
peeled, sliced
4 4
EACH EACH CARROTS
peeled, cut in thin slices
2 473
CUPS ML BEEF STOCK
hot or bouillion, prefer veal stock if possible
2 473
CUPS ML WINE
red zinfandel *
1 1
CLOVE CLOVE GARLIC
unpeeled
1 1
EACH EACH TOMATOES
canned or fresh, peeled, coarsely chopped
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
freshly ground
2 1E+1
TEASPOONS ML THYME *
3 3
EACH EACH JUNIPER BERRIES *
2 2
EACH EACH BAY LEAVES
crumbled *
4 4
EACH EACH CARROTS
cut into 3 inch chunks
5 5
EACH EACH POTATOES
peeled, cut into 3 inch chunks

Directions

Soak wet clay pot in water for 15 minutes.

Dry beef cubes thoroughly and sauté briefly in a large skillet over high heat.

Remove meat to pot.

Cook onions and carrots in skillet for 3 minutes over medium high heat (add an additional tablespoon of oil if necessary).

Pour beef stock in skillet, add wine and bring almost to a boil.

Simmer for 5 minutes.

Add salt, garlic, tomatoes and pepper.

Place remaining herbs in a square of cheesecloth and tie into a bundle with string or thread.

Bury bundle in meat.

Pour contents of skillet over beef and herbs.

Cover and place in a cold oven.

Set oven temperature at 450℉ (230℃) and cook for 90 minutes.

While stew is cooking, steam additional carrots and potatoes.

Remove casserole from oven and discard herb bundle.

Strain juice over a large bowl.

Return beef cubes to casserole.

Press baked vegetables in sieve placed over stewing juice.

Pour juice over beef cubes in casserole.

Add steamed carrots and potatoes to casserole.

Cover and return to oven for 15 to 20 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1000g (35.3 oz)
Amount per Serving
Calories 1653 53% from fat
 % Daily Value *
Total Fat 97g 149%
Saturated Fat 36g 182%
Trans Fat 0g
Cholesterol 395mg 132%
Sodium 1212mg 50%
Total Carbohydrate 21g 21%
Dietary Fiber 9g 35%
Sugars g
Protein 256g
Vitamin A 415% Vitamin C 52%
Calcium 13% Iron 77%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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