According to the weatherman, this week we're supposed to have the coldest weather of the season. To me, nothing tastes better than a hot bowl of hearty beef stew to ease the chill of the cold. I'm kind of a picky stew person - I don't like it when everything congeals into a big mushy mass. That's why I always make my stew in on the stove. My go-to stew recipe is courtesy of my favorite cookbook: What Can I Bring by the Junior League of Northern Virginia. It's fantastic. Please note that this stew is a two-step process...you need to marinate the meat either in the morning or the night before. I hope you give it a try!
Burgundy Beef Stew
1 cup Burgundy or other dry red wine (or whatever red wine you have on hand)
1 (8-ounce) can tomato sauce
2 Tbsp red wine vinegar
3 garlic cloves (or 3 heaping tsp minced garlic from a jar)
2 bay leaves
1/2 tsp ground pepper
1/2 tsp ground allspice
1 lb beef stew meat, cut in 1-inch pieces
1/4 cup olive oil
2 (10 1/2 oz) cans beef broth
1 (9 oz) package green beans (I often go larger on this)
1 medium onion, coarsely chopped
3 carrots, peeled and sliced
2 Tbsp all-purpose flour
2 Tbsp water
Combine first 7 ingredients. Place stew meet in large ziploc bag and pour in combined ingredients. Chill at least 8 hours or overnight. Remove beef from marinade, reserving marinade for later. Remove and discard bay leaves.
Brown beef in hot oil in large Dutch oven over medium heat; drain and return beef to Dutch oven. Add reserved marinade and broth to beef and bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Add green beans, onion, and carrots, stirring well. Cover and cook 30 minutes or until vegetables are tender.
Combine flour and 2 Tbsp of water, stirring until smooth; add to soup, stirring well. Cook until soup is thickened. Serve with crusty bread and a green salad.
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