BEEF STEW IN RED WINE

Beef Stew In Red Wine image

Provided by Nancy Allen

Time 25m

Number Of Ingredients 16

1 1/2 lb lean boneless beef round steak, cut into 1-inch cubes
1 1/2 c dry red wine
2 tsp olive oil
peel of half an orange
2 large cloves garlic, thinly sliced
1 bayleaf
1/2 tsp dried thyme leaves, crushed
1/8 tsp black pepper
8 oz mushrooms, quartered
8 sun-dried tomatoes, quartered
1 can(s) 14oz. reduced-sodium beef broth
6 small unpeeled potatoes, scrubbed and cutinto wedges
1 c baby carrots
1 c pearl onions, skins removed
1 Tbsp cornstarch
2 Tbsp water

Steps:

1. Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight. (I do mine overnight)
2. Place beef mixture, mushrooms, and tomatoes in large nonstick skillet or dutch oven. Add enough broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.
3. Combine cornstarch and water until blended. Stir into skillet with sauce. Increase heat to medium; cook, stirring until sauce is slightly thickened. Return meat and vegetables to sauce; cook until heated through. Makes 6 servings