This is a print preview of "Beef Stew With Wine And Herbs" recipe.

Beef Stew With Wine And Herbs Recipe
by Global Cookbook

Beef Stew With Wine And Herbs
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  Servings: 4


  • 2 lb Beef, cut into 2 inch cubes
  • 1 c. Red wine
  • 1 lrg Bay leaf
  • 1 x Clove garlic, sliced
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 Tbsp. Oil
  • 1 1/2 c. Beef stock
  • 1 stalk of celery
  • 1 x Onion, sliced Few sprigs parsley
  • 1/4 tsp Thyme
  • 8 whl cloves
  • 1 x Inch ginger root Cornstarch


  1. Place the meat in large bowl. Add in wine, bay leaf, garlic, salt & pepper.
  2. Marinate in the fridge several hrs, turning frequently.
  3. Remove the meat & dry thoroughly. SAVE THE MARINADE. In a heavy pot heat the oil & brown the meat.
  4. Simmer together: the meat, marinade, stock. In a piece of cheesecloth tie up the celery, onions, herbs & spices and add in to pot.
  5. Cover & simmer 2 1/2 hrs. Add in water if necessary. If you like, when meat is tender, vegetables may be added.
  6. Throw away herb bag and transfer meat to a warm platter.
  7. Thicken gravy with cornstarch mixed with a little cool water (1/2 tbs. cornstarch for each c. of broth). Boil, sirring, two mintes. Serve the gravy over the meat with vegetables.