BEEF AND RED WINE STEW
Country Living Flavors of Country Cookbook
by the Editors of Country Living
This beef stew is slowly simmered in a hearty red wine until the meat is fork-tender and infused with flavor. Serve it over a bed of egg noodles or with a loaf of crusty French bread.
Makes 12 Servings
• 5 slices applewood-smoked bacon
• 4 pounds beef chuck, cut into 2-inch pieces
• 1/3 cup all-purpose flour
• 1-2 tablespoons olive oil
• 2 medium onions, chopped (about 2 cups)
• 1 tablespoon chopped garlic
• 3 cups dry red wine (such as cabernet sauvignon or pinot noir)
• 1 cup low-sodium beef broth
• 2 tablespoons red wine vinegar
• 1 28-ounce can chopped tomatoes
• 1 bay leaf
• 3/4 teaspoon salt
• 1 teaspoon coarsely ground black pepper
1. Brown The Beef: Preheat oven to 325°F. In a large Dutch oven, cook bacon over medium-high heat until browned. Remove and place on a paper towel to drain. Pour off half the bacon fat and reserve. Toss the beef and flour together in a large bowl. Add 1 tablespoon oil to the Dutch oven, add the meat in batches, and brown on all sides. Add reserved bacon fat and 1 more tablespoon of oil, if needed. Transfer the beef to a plate.
2. Finish The Stew: Add the onions to the Dutch oven and saute over medium-high heat until golden—about 5 minutes. Add the garlic and cook for 2 more minutes. Add the remaining ingredients, the browned beef, and the bacon and bring to a simmer. Cover and cook in the oven until the meat is very tender—about 2 1/4 hours. Serve the stew while it is hot.
Nutrition information per serving—protein: 52.7 g; fat: 15.3 g; carbohydrate: 9.3 g; fiber: 1.2 g; sodium: 393 mg; cholesterol: 155 mg; calories: 434.