Beef Stew with Red Wine and Garlic

Any Patricia Cornwall suspense fans will enjoy this cookbook, Food To Die For: Secrets From Kay Scarpetta’s Kitchen. Food plays an important theme throughout the Kay Scarpetta novels and it’s obvious that the author enjoys herself in the kitchen. Last night I made the Beef Stew with Red Wine and Garlic.

Beef Stew with Red Wine and Garlic

This delicious beef stew has artichoke hearts and asparagus, plus the usual onion, carrot, celery and potato.

  • 2 pounds of beef round. cut in 1" pieces
  • 4 Tbs flour.
  • 2 Tbs oil
  • 1 large onion, cut in eighth wedges
  • 4 large cloves of garlic, diced or pressed
  • 1 carrot, peeled and diced
  • 2 celery stalks, diced
  • 2 cups red wine, divided
  • 2 cups beef broth
  • 1 small can of V8 juice
  • 1 cup of tomato juicee
  • 1 can drained artichoke hearts, cutting into 1/8s if not already cut
  • 1 potato, peeled and diced
  • 1 cup peas (frozen is fine)
  • a handful of asparagus tips
  • 1 tsp oregano
  • 1 tsp thyme
  • salt and pepper to taste

Cut the beef into 1" pieces. Put the flour in a paper sack, add the beef cubes and shake to coat.

Heat 2 Tbs oil in your pot and brown the meat on medium high heat.

Remove the meat when it's browned all over (about 10 minutes) and brown the onions and garlic about 8 minutes. Remove them and brown the carrots and celery about 8 minutes. Return the beef and onions and garlic back into the pot. Add 1 cup of red wine, beef broth, V8 juice and tomato juice.

Stir and scrape to get all the good browned bits off the bottom of the pan, then simmer for an hour to an hour and a half. Add another cup of red wine, artichoke hearts, potato, peas, asparagus, oregano, thyme and salt and pepper.

Simmer another hour and a half or so, until the meat is very tender.

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  1. […] the beef stew with coffee, which was really good.  And for a more upscale version you can try Kay Scarpetta’s beef stew with red wine and artichokes, which also has some V8 […]

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