April 30, 2017
Comfort Food, Dinner, Main Dish,
Soups/Stews, Beef, Stewing Beef, Vegetables, Carrot, Onions, French, Fall/Autumn, Sunday Dinner, Winter, Dutch Oven, Gluten-Free, No Eggs, Non-Dairy, Sugar-Free, Wine, Kosher Meat more
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"This is one of those dishes that I love to make in the fall and winter. The house smells wonderful and for some reason, I just love things that cook for a long time......I think the tempting smell just makes me hungrier! The meat marinates in the wine for 1 hour....you can chop your veggies while that is happening. I like this served over mashed potatoes with some yummy crispy bread."
Place the meat and wine in a medium bowl; chill for 1 hour.
Remove the meat using a slotted spoon; reserve the wine in a small saucepan. Pat the beef dry with paper towels.
Cook the reserved wine over medium-high heat, stirring occasionally, stirring occasionally, 15 minutes or until reduced to 1 cup.
Melt the butter with the oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides.
Add the onion and the next 3 ingredients and cook, stirring often, 15 minutes or until the vegetables and meat are cooked.
Sprinkle flour over the meat mixture and cook 1 minute, stirring constantly. Stir in the reduced wine, salt, pepper, and 1/4 cup beef stock. Cover and reduce heat to low; simmer, stirring occasionally, for 2 hours, adding up to 1/2 cup beef stock as needed.
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