Red Wine Infused Beef Stew
Recipe Date:
January 12, 2015
Serving Size:
4
Cook Time:
240 Minutes
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
We recommend using Cabernet Sauvignon, Cabernet Franc or Baco Noir.
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.