Beef Stew with Red Wine

By HazyWaters

Ingredients

• 3lb stew beef, cut into 1 inch cubes
• 1 (750-ml) bottle Marquette (or other dry red wine)
• salt and freshly ground pepper, to taste
• 3 springs fresh thyme
• 2 bay leaves
• 2 carrots, peeled and cute into 1/2 inch slices
• 1 orange, washed well and cut into 8 wedges (may substitute grapefruit, tangerine, etc.)
• 1 large onion, peeled and cute into rings (I prefer Vidalia or other sweet onions)
• 2 cloves garlic, peeled and sliced
• olive oil
• 1 6-oz can of tomato paste
• 3 1/2 oz. pitted black olives (may omit if you do not like olives)

Details

Servings 8
Preparation time 730mins
Cooking time 930mins

Preparation

Step 1

1. Season mate with salt and pepper on all sides. Place meet in a big bowl. Add wine, thyme, bay leaves, carrots, orange, onion and garlic. Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.

2. Heat some olive oil over medium heat in a large stockpot. Remove the mat from the marinade and growth he pieces in the oil on all sides. Pour the marinate (including the orange, bay leaves, etc.) over the meat and bring to a boil. Boil for 5 minutes, skimming any foam from the surface. Lower the heat to a simmer, stir in the tomato past and add 4 1/2 cups water. Cover and let stew on low head for 2-3 hours, stirring occasionally.

3, 15 minutes before the stew is read, add the pitted olives. Let cook for 15 minutes on medium heat without the lid to thicken the stew.

4. Eat by itself or serve over mashed potatoes, rice or pasta.