Zinfandel Beef Stew
4 lb Stewing beef, cut into 2" -cubes 2 tb Olive oil 2 md Onions, peeled and sliced 4 Carrots, peeled and cut -in thin slices 2 c Hot beef stock or bouillon -(homemade, canned or -...
Ingredients
- 4lbstewing beef, cut into 2"
- 2medium onions, peeled and sliced
- 4carrots, peeled and cut
- 1garlic clove, unpeeled
- 1whole tomato (canned or
- 1tsp freshly ground black pepper
- 2tsp thyme
- 3juniper berries
Directions
- 1
4 lb Stewing beef, cut into 2" -cubes 2 tb Olive oil 2 md Onions, peeled and sliced 4 Carrots, peeled and cut -in thin slices 2 c Hot beef s
- 2
Dry beef cubes thoroughly and saute briefly in a large skillet over high heat
- 3
Remove meat to pot
- 4
Cook onions and carrots in skillet for 3 minutes over medium high heat (add an additional tablespoon of oil if necessary)
- 5
Pour beef stock in skillet, add wine and bring almost to a boil
- 6
Simmer for 5 minutes
- 7
Add salt, garlic, tomatoes and pepper
- 8
Place remaining herbs in a square of cheesecloth and tie into a bundle with string or thread