#winewednesday! For wine wednesday, Charlie has hooked us up with - TopicsExpress



          

#winewednesday! For wine wednesday, Charlie has hooked us up with a favorite beef stew that will go great with our Pinot Noir. Give it a shot this weekend (or even hold off until it snows) and let us know what you think! 2 pounds stew beef 2 tablespoons vegetable oil 2 cups Tortoise Creek Pinot Noir (drink the rest while cooking) 1 tablespoon Worcestershire sauce 1 clove garlic, peeled 1 or 2 bay leaves 1 medium onion, sliced 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon pepper 1/2 teaspoon paprika Dash ground allspice or ground cloves 3 large carrots, sliced 3 ribs celery, chopped 2 tablespoons cornstarch 1/3 cup brandy Directions Brown meat in hot oil. Add red wine and Brandy, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Posted on: Wed, 06 Nov 2013 21:51:01 +0000

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