missyinacage
Member
This is one of my favorite recipes. And it's easier to COOK than pronounce. 
1/4 C Flour
1 t. Salt
1/2 t. Pepper
2 lb. Cubed Stew Meat
2 T. Butter
1 Onion, Chopped
1 Garlic Clove, Minced
2 Carrots, Chopped
1 C Red Wine
1 C Beef Broth
1 Bay Leaf
2 T Parsley (fresh is best here but dried is fine)
1/2 t. Dried Thyme
NOTE: Original Recipe calls for Canned Pearl Onions (16oz) and Mushrooms (6oz) but I hate them. If you do not hate them, feel free to add 'em in, 30 minutes before the end of cook time.
Put Flour, Salt and Pepper in a large baggie. Add stew meat and shake to coat. Heat Butter in a skillet and brown meat on all sides. Pour beef into a deep baking dish.
Add Onion, Carrrots and Garlic to skillet. Cook until onion is translucent. Add Wine, Bay Leaf, Parsley and Thyme. Bring to a boil and then pour it over the meat.
Bake, covered at 350 for 2 hours.
I only eat this over mashed potatoes, since it makes such a great gravy but you do you.
1/4 C Flour
1 t. Salt
1/2 t. Pepper
2 lb. Cubed Stew Meat
2 T. Butter
1 Onion, Chopped
1 Garlic Clove, Minced
2 Carrots, Chopped
1 C Red Wine
1 C Beef Broth
1 Bay Leaf
2 T Parsley (fresh is best here but dried is fine)
1/2 t. Dried Thyme
NOTE: Original Recipe calls for Canned Pearl Onions (16oz) and Mushrooms (6oz) but I hate them. If you do not hate them, feel free to add 'em in, 30 minutes before the end of cook time.
Put Flour, Salt and Pepper in a large baggie. Add stew meat and shake to coat. Heat Butter in a skillet and brown meat on all sides. Pour beef into a deep baking dish.
Add Onion, Carrrots and Garlic to skillet. Cook until onion is translucent. Add Wine, Bay Leaf, Parsley and Thyme. Bring to a boil and then pour it over the meat.
Bake, covered at 350 for 2 hours.
I only eat this over mashed potatoes, since it makes such a great gravy but you do you.
