Ingredients
1 Lb of Stewing beef (Cubed)
500 Ml Red Wine
250 Ml Low Sodium Beef Broth
2/3 Onion
1 Large Carrot
2 Potatoes
Directions
In a medium pot, pour in the wine and broth and heat at medium-low heat. Cut the onion into small, 1 cm pieces and add to the pot. Also, add the beef to the pot at this time.
Cover the pot and allow the beef to cook in the liquid for approximately 2.5-3 hours. I would suggest that you start to check the tenderness of the beef at about the 2 hour mark.
For your carrots and potatoes, peel them and cut them into 2 cm pieces. Try to make sure that the pieces are approximately the same size. The vegetables should be added about 10 minutes before the beef is fully tender. Thus, it should be added at about the 2 hour and 20 mark. Also, I would suggest adding the carrots about 3 or 4 minutes before the potatoes as they take a little bit longer to cook.
After the vegetables and beef are cooked, make sure that the stewing broth is the correct consistency. The liquid remaining should be able to coat a spoon. Thus, if not enough has cooked down, make sure to raise the heat at the very end of the stewing process to cook down the liquid.
1 Lb of Stewing beef (Cubed)
500 Ml Red Wine
250 Ml Low Sodium Beef Broth
2/3 Onion
1 Large Carrot
2 Potatoes
Directions
In a medium pot, pour in the wine and broth and heat at medium-low heat. Cut the onion into small, 1 cm pieces and add to the pot. Also, add the beef to the pot at this time.
Cover the pot and allow the beef to cook in the liquid for approximately 2.5-3 hours. I would suggest that you start to check the tenderness of the beef at about the 2 hour mark.
For your carrots and potatoes, peel them and cut them into 2 cm pieces. Try to make sure that the pieces are approximately the same size. The vegetables should be added about 10 minutes before the beef is fully tender. Thus, it should be added at about the 2 hour and 20 mark. Also, I would suggest adding the carrots about 3 or 4 minutes before the potatoes as they take a little bit longer to cook.
After the vegetables and beef are cooked, make sure that the stewing broth is the correct consistency. The liquid remaining should be able to coat a spoon. Thus, if not enough has cooked down, make sure to raise the heat at the very end of the stewing process to cook down the liquid.
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