Beef Stew In Red Wine Recipe

1. 1

   Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl.

2. 2

   Chill, covered, at least 2 hrs or possibly overnight.

3. 3

   Place beef mix, mushrooms and tomatoes in large nonstick skillet or possibly Dutch oven.

4. 4

   Add in sufficient beef broth to just cover ingredients.

5. 5

   Bring to a boil over high heat.

6. 6

   Cover; reduce heat to low.

7. 7

   Simmer 1 hour.

8. 8

   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.

9. 9

   Remove meat and vegetables from skillet with slotted spoon; cover and set aside.

10. 10

    Throw away orange peel and bay leaf.

11. 11

    Stir cornstarch mix into skillet with sauce.

12. 12

    Increase heat to medium; cook and stir till sauce is slightly thickened.

13. 13

    Return meat and vegetables to sauce; heat thoroughly.

14. 14

    This recipe yields 6 servings.

15. 15

    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.

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