I grew up with one sister, but now thanks to marriage I have 5 sisters. Sisters are a great resource for recipes. On so many holidays we’d savor each other’s recipes and tuck a few of our favorite recipes written out on index card into each other’s stockings. When my recipes all feel a little blah, I can email a sister and get some awesome recipe inspiration.
This is what happened the other week while I was Facetiming with a sister-in-law. She was in the middle of making beef stew – a recipe she had gotten from another sister-in-law. It was a gravy-style beef stew, similar to my favorite beef stew recipe, but instead of calling for beer like my recipe did, it called for red wine.
Since I had some stew beef in the freezer and was eager to try a new recipe with it, this was the perfect solution!
The original recipe calls for bouillon cubes, which often include MSG, to which, incidentally, that sister and I are both allergic. If this is the case for you, try making your own beef stock using soup bones and our beef stock recipe or make your own powdered vegetable bouillon cubes.
Serve over potatoes (baked or diced and baked or sauteed) with a side of a roasted green vegetables such as Brussels sprouts.
- 1½ pounds beef roast cut into 1 inch pieces
- 1 cup chopped onion
- 1-2 cloves garlic
- 2 tablespoons olive oil
- 1 bouillon cube, 1 tablespoon powdered vegetable bouillon (recipe noted above) or 1 cup beef stock
- 3 tablespoons cornstarch
- freshly cracked black pepper
- 1½ cups dry red wine
- salt (to taste)
- Garnish with fresh herbs, if desired
- Preheat oven to 325 degrees.
- In a Dutch Oven on a stovetop, add olive oil and turn to medium heat. Brown beef in batches and set aside. Add onion and garlic and deglaze the pan.
- Return beef to Dutch Oven. Add stock or bouillon and pepper and stir.
- Sprinkle with cornstarch and stir until coated.
- Add wine and stir. Transfer Dutch Oven to oven and allow to cook for 3-5 hours.
- Add beef, onion, garlic and oil to crockpot. Add stock/bouillon and pepper and stir. Sprinkle with cornstarch and stir until coated. Add wine, cover and allow to cook 5-6 hours on high or 10-12 hours on low.