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Red Wine Beef Stew (3/9/2007)

Red Wine Beef Stew with Potatoes and Green Beans
Recipe courtesy Dave Lieberman/Food Network with some Michael Kaye changes

Ingredients:

2 lbs. Beef chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
1-1lb. Bag baby carrots, each carrot chopped in half
2 ribs celery-chopped
1 bag frozen Pearl Onions (cooked according to package)
8 oz. Mushrooms (fresh or canned) (drain if using canned)
1 tablespoon minced garlic
4 tablespoons flour (divided)
2-14 ½ oz. cans reduced-sodium beef broth (or chicken broth)
¼ cup chicken broth
1 tablespoon worcheshire sauce
1 ½-2 cups dry red wine (Burgundy or Cabernet Sauvignon)
1 (15 oz.) can crushed tomatoes
1 tablespoon dry crushed rosemary or 3 sprigs fresh
2 medium russet or Yukon gold potatoes, peeled and cut into chunks
1 bag frozen green beans

Season beef with salt and pepper. Toss half the beef with 2 tablespoons flour. Heat 2 tablespoons butter in a 6-quart pot over medium heat. As soon as the butter starts to turn brown, add beef and raise heat to high. Cook, turning to brown on all sides, about 5 minutes. Using slotted spoon, remove beef from pot to a separate bowl. Reduce heat to medium and add 1 more tablespoon butter to pot. Repeat cooking with the other half of the beef.

Scoop out the second batch, then add carrots, onions, celery, garlic and mushrooms and raise heat to medium-high. Cook until onions start to turn translucent, about 5 minutes. Stir in 2 tablespoons flour and mix in until flour can no longer be seen. Pour in beef broth, wine, worcheshire sauce, ¼ cup chicken broth and crushed tomatoes. Put beef back in pot and bring to a boil.

Turn down the heat so liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom of pot. Stir the potatoes into stew, cover pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about 45 minutes. Add the beans and cook for another 5 minutes until beans turn bright green.

You can either serve, or, like I did, pour stew into crock-pot and simmer on low 3 hours to allow beef to further tenderize. Serve with crusty bread and enjoy!

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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