Beef Stew (v2.0). A charming beef stew flavored with red wine and vegetables. This recipe makes lots of stew, so invite some friends over. Season the beef with the thyme, marjoram, salt, and pepper.
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Ingredients of Beef Stew (v2.0)
- Prepare of (2.5) Lbs Top or Bottom Round Roast.
- It's of (10-15) Baby Potatoes.
- Prepare of (4) Carrots ( Skinned and cut into 2 1/2 inch pieces.
- You need Handful of Baby Onions.
- Prepare Handful of Cherry Tomatos.
- You need of Fresh Thyme.
- It's of Fresh Rosemary.
- You need Cloves of (4) Garlic.
- It's of (2) Ounces Dark Chocolate.
- You need of (4) Oz's Tomato Paste.
- It's of (2) Tbsp Flour.
- You need of Whole Bottle Red Wine.
- You need of Salt and Pepper.
Beef stew is one of the most comforting and rich foods I can think of to have on a cold night. Put it all together in a pot and let it simmer for a couple Like any stew, this one improves with age. If you want to make it a day or three ahead of time and store it in the fridge, all the better. This slow cooker beef stew is made with Belgium beer and served over buttery egg noodles or mashed potatoes!
Beef Stew (v2.0) instructions
- Cut Roast into Large 2 inch cubes. Add to large bowl..
- Salt and pepper to taste. Add thyme and Rosemary. Add potatoes, carrots, onions,Cherry tomatoes and garlic..
- Pour in whole bottle of red wine. Covered with plastic wrap, marinade in refrigerator overnight..
- Strain whine out into a large bowl and save..
- Place the roast and vegetable mixture into a large pot on medium high. Seer until brown..
- Re add the red wine. Bring to boil. Add the tomato paste, flour and Dark Chocolate. Stir, turn to low. Cover and let cook 6 hours..
- Keep an eye on liquid level. Usually plenty though..
- Enjoy!.
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