Beef Stew with Merlot

More sharing options

Share on Twitter

4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 12
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

View full nutritional breakdown of Beef Stew with Merlot calories by ingredient

Introduction

This was made with a very well-trimmed chuck roast. This was made with a very well-trimmed chuck roast.

Minutes to Prepare: 20

Minutes to Cook: 240

Number of Servings: 12

Ingredients

1 medium chuck roast, trimmed and cut into 2-inch cubes

1 large onion, chopped

8 cloves garlic

4 potatoes, cubed

4 carrots, sliced

1 cup peas

1 bottle merlot

1/2 cup marsala

2 cups chicken broth

Salt and pepper

Olive oil

2 bay leaves

2 sprigs of rosemary

1 can tomato sauce

Directions

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.