Monday, June 23, 2014

Beef & Vegetables in Red Wine

Some would call this beef stew, and in fact, that is what I called it when serving it to my husband and his mother, sounded down home and acceptable, wrong.

Whatever you call it, I like it and it is equally good  as a winter chow down mid week, or a weekend dinner with guests.  Be warned, the turnip does make the overall flavor slightly sweet, if that is not to your taste, leave it out or substitute it with another vegetable, such as broccoli or squash.


1.5 pounds beef  cut in cubes
2 leeks
3 large carrots
6 medium sized potatoes
1 yellow squash
1 turnip
2 cups of chopped cauliflower
1 large onion
6 large mushrooms
2 stalks of celery
fresh parsley chopped
5 cloves garlic crushed
half a small cabbage
quarter cup of olive oil
three quarters bottle of wine
quarter cup of corn starch
2 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon chili powder
3 sachets / cubes of beef stock
salt & pepper


Chop all the vegetables to approximately the same size
Mix the corn starch, paprika, cumin and chili powder, salt and pepper in a ziploc bag
put the cubed beef in the bag and shake till the meat is coated
heat the oil in a large skillet
add crushed garlic
add the onions and mushrooms
remove onions and mushrooms when cooked but not browned
add the meat to the skillet and brown
add onions and mushrooms and stir
add the vegetables
add the red wine
dissolve beef stock in half a pint of water and add
stir well and bring to a boil
reduce to a simmer and cook for 30 minutes
reduce heat and continue to cook for 2 hours.

Ready to cook

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