Esta es una exhibición prevé de cómo se va ver la receta de 'Beef Stew In Red Wine' imprimido.

Receta Beef Stew In Red Wine
by Global Cookbook

Beef Stew In Red Wine
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 1/2 lb boneless beef round cut 1" cubes
  • 1 1/2 c. dry red wine
  • 2 tsp extra virgin olive oil Peel of half an orange
  • 2 lrg garlic cloves thinly sliced
  • 1 x bay leaf
  • 1/2 tsp dry thyme leaves
  • 1/8 tsp freshly-grnd black pepper
  • 8 ounce fresh mushrooms quartered
  • 8 x sun-dry tomatoes quartered
  • 1 can fat-free reduced-sodium beef broth (14 ounce)
  • 6 sm potatoes unpeeled, and cut into wedges
  • 1 c. baby carrots
  • 1 c. fresh pearl onions outer skins removed
  • 1 Tbsp. cornstarch mixed with
  • 2 Tbsp. water

Direcciones

  1. Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Chill, covered, at least 2 hrs or possibly overnight.
  2. Place beef mix, mushrooms and tomatoes in large nonstick skillet or possibly Dutch oven. Add in sufficient beef broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour.
  3. Add in potatoes, carrots and onions; cover and cook 20 to 25 min or possibly till vegetables are tender and meat is no longer pink. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Throw away orange peel and bay leaf.
  4. Stir cornstarch mix into skillet with sauce. Increase heat to medium; cook and stir till sauce is slightly thickened. Return meat and vegetables to sauce; heat thoroughly.
  5. This recipe yields 6 servings.
  6. Comments: If you prefer not to use red wine, you may substitute 1 1/2 c. fat-free reduced-sodium beef broth for the wine.