Red Wine Beef Stew
- 2 pounds sirloin steak, cut into 1-inch cubes
- coarse salt and fresh black pepper
- all-purpose flour
- 2 tablespoon olive oil
- 2 cups dry red wine, (like Pinot Noir or Merlot)
- 3 cups low-sodium beef broth
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 3 sprigs fresh thyme, leaves removed
- 1 bay leaf
- 1 teaspoon dried Italian seasoning, crushed between fingertips
- 4 small to medium carrots, sliced into 1/2-inch coins
- 3-4 medium-ish Yukon Gold potatoes, peeled and cubed
- corn kernels from 1 big ear of fresh corn or 3/4 to 1 cup frozen
- Produce
- Bay leaf (1)
- Carrots, small to medium (4)
- Corn kernels from (1)
- Garlic (4 cloves)
- Ish yukon gold potatoes, medium (3)
- Thyme, fresh (3 sprigs)
- Yellow onion, large (1)
- Meat
- Sirloin steak (2 pounds)
- Canned Goods
- Beef broth, low-sodium (3 cups)
- Cooking & Baking
- All-purpose flour (1)
- Italian seasoning, dried (1 teaspoon)
- Olive oil (2 tablespoon)
- Salt and fresh black pepper, coarse (1)
- Beer, Wine & Liquor
- Red wine, dry (2 cups)
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Published September 9, 2012 (5 months ago).
29 people saved this recipe.
