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Beef Stew in Red Wine: Submitted by: Meg Martin | Date Added: 6 Jul 2013
Listed in: Meat / Beef

2 lbs. beef cut into 8 pieces
1 T. Butter
2 T. Olive oil
Salt & pepper
1 c. Finely chopped onion
1 T. Finely chopped garlic
2 T. tomato paste
1 bottle red wine (a Rhone worked well)
2 bay leaves
1 sprig fresh thyme
8 oz. mushrooms
1-2lb. Carrots, cut into large chunks

Cooking Instructions

Melt 1 T. butter and 1 T. oil. Brown the meat on all sides. Season with salt and pepper. Add chopped onions and garlic. Cook for about 5 minutes. Add 2 T. Tomato paste, bottle of wine, bay leaves, thyme, salt and pepper. Bring to a boil, cover, reduce heat. Simmer until meat is tender. Add chunks of carrot to the stew and let cook until tender. Sauté mushrooms in small amount of butter. Add to stew.

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