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Adirondack Winery

Red Wine Infused Beef Stew

Recipe Date:
January 12, 2015
Serving Size:
4
Cook Time:
06:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1/2 lb Boneless Beef Round Steak, Cubed
  • 1 cup Beef Broth
  • 1 cup Tomato Sauce
  • 1/2 cup Dry Red Wine (we recommend Cabernet Sauvignon or Red Barn)
  • 2 cups Sliced Mushrooms
  • 1 cup Chopped Onion
  • 1/2 cup Thinly Sliced Celery
  • 12 Baby Carrots
  • 6 Small Potatoes, Halved
  • 1 tsp Minced GarlIc
  • 1 tsp Thyme
  • 2 Large Bay Leaves
  • 1 tbsp Cornstarch
  • 1/4 cup Cold Water
Directions

1. Combine all ingredients, except cornstarch and water, in a 6 quart slow cooker; cover and cook on LOW for about 6 hours.

2. When ready to serve, turn heat to high and cook 10 minutes. To thicken, stir in combined corn starch and water, stirring 2-3 minutes.

3. Remove bay leaves, season to taste with salt and pepper and serve.