Name: Beef Stew with Wine and Herbs
Prep time: 30 min
Total time: 8 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 pounds Boneless chuck cut into 2 inch pieces; 1 cup red wine; 1 large bay leaf; 1 clove garlic peeled and sliced; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 1/2 cups beef broth; 1 stalk celery diced, with leaves; 3 sprigs Fresh parsley; 1/4 teaspoon Dried thyme; 8 whole cloves; 1 piece fresh ginger root peeled and chopped; cheesecloth bag; 1 pound carrots sliced; 1 onion sliced

by Huminbrd56

This is adapted from a recipe I found in a 1958 copy of Mary Robert McBride's Encyclopedia of Cooking.

INGREDIENTS

2 pounds Boneless chuck ; cut into 2 inch pieces
1 cup red wine
1 large bay leaf
1 clove garlic ; peeled and sliced
1/2 teaspoon salt
2 tablespoons olive oil
1 1/2 cups beef broth
1 stalk celery ; diced, with leaves
3 sprigs Fresh parsley
1/4 teaspoon Dried thyme
8 whole cloves
1 piece fresh ginger root ; peeled and chopped
cheesecloth bag
1 pound carrots ; sliced
1 onion ; sliced

Servings

INSTRUCTIONS

Place meat in a deep bowl.

Add wine, bay leaf, garlic, salt and pepper.

Refrigerate several hours, turning frequently (I take this to mean every 15-20 minutes, but you can do as you like).

Drain meat, reserving marinade, and brown on all sides in hot olive oil.

Tie remaining ingredients, except the onion and carrot, into a cheesecloth bag.

Place the onion and carrot in the bottom of a crockpot.

Place the meat, marinade and filled cheesecloth bag on top of the vegetables in the crockpot.

Cover and cook on low 8 hours.

Discard the herb bag and remove meat to a hot platter.

Thicken gravy with arrowroot or cornstarch mixed with a little cold water, using 1/2 tablespoon to one cup broth.

Boil 2 minutes.

Serve sauce over meat with vegetables arranged attractively around it on the platter.

NOTES

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Beef Stew with Wine and Herbs

2 pounds Boneless chuck cut into 2 inch pieces
1  cup red wine 
1 large bay leaf 
1 clove garlic peeled and sliced
1/2 teaspoon salt 
2 tablespoons olive oil 
1 1/2 cups beef broth 
1 stalk celery diced, with leaves
3 sprigs Fresh parsley 
1/4 teaspoon Dried thyme 
8  whole cloves 
1 piece fresh ginger root peeled and chopped
  cheesecloth bag 
1 pound carrots sliced
1  onion sliced

Place meat in a deep bowl.
Add wine, bay leaf, garlic, salt and pepper.
Refrigerate several hours, turning frequently (I take this to mean every 15-20 minutes, but you can do as you like).
Drain meat, reserving marinade, and brown on all sides in hot olive oil.
Tie remaining ingredients, except the onion and carrot, into a cheesecloth bag.
Place the onion and carrot in the bottom of a crockpot.
Place the meat, marinade and filled cheesecloth bag on top of the vegetables in the crockpot.
Cover and cook on low 8 hours.
Discard the herb bag and remove meat to a hot platter.
Thicken gravy with arrowroot or cornstarch mixed with a little cold water, using 1/2 tablespoon to one cup broth.
Boil 2 minutes.
Serve sauce over meat with vegetables arranged attractively around it on the platter.

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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 8 Servings

Calories: 390
Calories from Fat: 218 (56%)

Amt Per Serving		% DV

	Total Fat 24.3g	32 %
	Saturated Fat 9.4g	47 %
	Monounsaturated Fat 10.4g
	Polyunsanturated Fat 1.4g
Cholesterol 80.5mg		25 %
Sodium 211.2mg		7 %
Potassium 680mg		18 %
Total Carbohydrate 12.4g		4 %
	Dietary Fiber 4g	16 %
	Sugars, other 8.4g
Protein 20.9g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 390

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