Beef Stew with Merlot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 medium chuck roast, trimmed and cut into 2-inch cubes1 large onion, chopped8 cloves garlic4 potatoes, cubed4 carrots, sliced1 cup peas1 bottle merlot1/2 cup marsala2 cups chicken brothSalt and pepperOlive oil2 bay leaves2 sprigs of rosemary1 can tomato sauce
Heat a tablespoon of olive oil over medium-high heat. Toss the beef cubes with salt and pepper. Sear until well colored. Deglaze the pan with about 1/2 cup of wine; set meat and deglazing liquid aside. Add a little more oil to the pan; saute onions until colored. Add the rest of the veggies, wine, marsala, and chicken broth. Return the meat and juices to the pan and bring to a simmer. Add bay leaves and rosemary sprigs (whole; remove before serving). Simmer for an hour or so, or until reduced slightly. Add tomato sauce and simmer to desired consistency and until the beef is tender, about 3 hours. Add the peas at the end, if you prefer. Makes about 12 cups.
Number of Servings: 12
Recipe submitted by SparkPeople user RFGOLDSTEIN.
Number of Servings: 12
Recipe submitted by SparkPeople user RFGOLDSTEIN.
Nutritional Info Amount Per Serving
- Calories: 197.5
- Total Fat: 4.2 g
- Cholesterol: 23.1 mg
- Sodium: 440.8 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.8 g
- Protein: 12.4 g
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