This stew turned out exceptionally well, if I do say so myself! I chose the perfect cut of meat, and happened to grab just the right bottle of wine from the cupboard – a Tisdale Shiraz. With no year on the label, I assume it’s a cheap bottle – which generally is better for cooking. The only vegetables I actually put in this stew were peas. But later, I served the leftovers over a bed of Steamed Mixed Vegetables, and it worked wonderfully together. Almost like a sauce!
1 small onion, about 1 cup chopped
2 T butter, separated
1 lb. stew meat, like bottom round
1/4 c flour
salt & pepper
1/2 c chicken broth
1 c red wine – I used Tisdale Shiraz
1 bay leaf
1 carrot, cut in chunks
1 c green peas
Saute onions in 1 T butter til softened, then remove from pan. Cut meat into 1″ cubes. Combine flour and seasonings in a plastic bag, shake with beef cubes. Saute meat in now-empty pan in remaining 1 T of butter until well-browned.
Put onions back in the pan, add chicken broth, red wine, bay leaf and carrot chunks. Bring to a boil, then reduce heat, cover and simmer about an hour. Add peas and cook another 20 minutes.
This recipe would probably be good with other veggies added – potatoes, yellow squash, celery, even butternut squash. Serve with roasted acorn squash.