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Tipsy Beef Stew

Recipes »  Soups, Stews and Chili  »  Stews

This tasty, hearty stew gets its richness from red wine and its sweetness from fresh veggies.

Yield: 8 Ready in 3 hours

Cuisine: AmericanMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

Favorite favorite of 50 people 16 people Try Soon want to try


Servings          
Original recipe makes 8
3 poundsbeef stew meat; cut into 1-inch cubes
2 teaspoonssalt divided
1 teaspoonground black pepper; divided
3 tablespoonsunsalted butter
2 onions; chopped
1 8-oz cantomatoes; diced
1 3-oz packettomato paste
3 cupsbeef stock
3 clovesgarlic
2 tablespoonschopped parsley
1 teaspoondried thyme
2.5 cupsdry red wine; (i.e. Merlot)
5 carrots; chopped
5 stalkschopped
15 pearl onions peeled or frozen; (up to 20)

Tipsy Beef Stew Preparation

1. Melt butter in pan on medium-high heat.

2. Add onions. Cook until slightly translucent.

3. Transfer half of onions to soup pot.

4. Season beef with salt and pepper. Add to pan and brown with remaining onions.

5. Add beef and onions to soup pot.

6. Stir in tomatoes, tomato paste, beef stock. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in red wine.

7. Cover and simmer for 1 1/2 hours.

8. Add carrots, celery and pearl onions. Uncover and simmer for 1 hour.

9. Season with additional salt/pepper to taste.

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Calories Per Serving: 832
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Tipsy Beef Stew Reviews

Give it a rating Would you make it again?   [please sign in to add your comment]
I enjoy this best when prepared a day ahead, allowing flavors to meld. Although, it is not a requirement. Also, for an added kick, add 2 chopped turnips. It adds texture similar to potatoes without the guilt. [I posted this recipe.]
4 years, 5 months, 12 hours, 37 minutes ago

Tags

  1. Savory
  2. Rich
  3. Heary
  4. Beef
  5. Stew
  6. American

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