PINOT NOIR BEEF STEW

Pinot Noir Beef Stew image

Provided by janderson48

Categories Meat

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

1/2 lb stewing beef, cut into bite size cubes
1 parsnip, cubed
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, cut into 1/4 in slices
1 1/2 cups pinot noir wine
4 cups unsalted chicken stock
1 tablespoon olive oil
1 bay leaf
1 teaspoon herbes de provence
1 tablespoon cornstarch
1/4 cup water
salt and pepper

Steps:

Heat olive oil in a 3 quart dutch oven over medium high heat. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Sauté until translucent. Add about one half cup of the wine. Scrape the brown bits from the bottom of the pan. Add remaining wine, beef, carrots and parsnip cubes to the pan. Lower heat and simmer for about 10 minutes. Add broth, bay leaf and Herbs de Provence, stir and cover pan. Let simmer for about 2 hours. Add more water if necessary. Prepare sour cream mashed potatoes the last 30 minutes of cooking. When stew is done thicken with 1 tablespoons corn starch mixed with ¼ cup water. Serve over sour cream mashed potatoes.

Nutrition Facts : Calories 519.6, Fat 15.1, SaturatedFat 4.1, Cholesterol 72.6, Sodium 284.8, Carbohydrate 32.1, Fiber 4.7, Sugar 7.1, Protein 36.1