Oven-Baked Beef
Stew
1 pound round steak, cut into 1-inch
cubes
2-3 cups red wine (I use a Shiraz, or a Merlot,
something we would normally drink; enough to marinate the beef)1 tablespoon olive oil
1 teaspoon garlic, minced
3 large potatoes, peeled and cut into 1-inch cubes
1/2 pound carrots, chopped
2 small onions, chopped
1/4 cup butter
1/4 cup flour
2 cups red wine (same wine; but NOT the wine in the marinade; I basically dump the rest of the bottle in)
3 cups chicken stock
2 tablespoons tomato paste
1/2 cup cold water
3 tablespoons corn starch
Marinate the beef in a zip-lock bag for 1 to 3 hours, depending
on when you remember to start this ;-). Remove from marinade, then heat olive
oil and cook beef until browned. Remove from pan. Cook garlic and vegetables
until browned, remove from pan. Melt butter, add flour and make a roux (the base
for a sauce, if you don't know what this is, you can go here for the basics). Add the wine gradually, stirring with a whisk. Then
the chicken stock and tomato paste. Put the beef, vegetables and liquid into an
oven-safe Dutch Oven or other large pot/pan and bake at 375 for two hours (you
can also put this in the Crock-pot).
Just before you're ready to serve, you can
thicken the stew. I like a really thick stew, so I mix the water and the corn
starch, then stir this into the hot stew. It makes it nice and thick, really
yummy . I serve it with biscuits and that's enough for a mega meal. Okay,
this is totally not Weight Watchers friendly but when it's 25 below outside, I
really don't care ;-)
Looks delicious alright. I like mine thick as well, with a sort of jammy consistency. I could see myself cooking this more than once too!
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