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  • Sauvignon Beef Stew

    2 votes
    Sauvignon Beef Stew
    Prep: 45 min Cook: 2 hours Servings: 6
    by Two Southern Girls
    17 recipes
    >
    It’s still cold outside so what better to warm your bones than this hearty Beef Stew. And yes its made with my favorite simmering ingredient WINE!

    Ingredients

    • 1 1/2 Pounds Stew Meat
    • 2 Cups Flour
    • 2 Cloves Garlic
    • 1/2 Cup Sweet Onion
    • 2 Cups Fresh Mushrooms
    • 4 Carrots
    • 2 Bay Leaves
    • 1/4 Tsp Salt
    • 1/4 tsp Pepper
    • 1 tsp Thyme
    • 1 tsp Sage
    • 1 tsp Parsley
    • 4 1/2 Cups Beef Broth
    • 2 Cups Sauvignon Blanc Wine
    • 1/2 Cup Olive Oil
    • 1 8.5 ounce Can Young Early Peas

    Directions

    1. Cut your Stew Meat into bite size pieces.Rinse the Meat under cool water in the sink and put into a bowl.
    2. Mix together Flour, Salt and Pepper in a bowl.Toss Meat in the Flour covering all sides.
    3. Pour 1/4 Cup of the Olive Oil into a large Pot and turn heat to medium.
    4. Add Stew Meat to Oil.
    5. Stir the Meat until browned and has a coating from the Flour.
    6. Remove the Meat and put into a bowl and set aside.
    7. Chop up your Sweet Onion and Garlic.
    8. Add the remaining 1/4 cup of Olive Oil to the pot.Add Onions and Garlic.
    9. Cook Onions and Garlic for about 10 minutes.They will be slightly browned and soft.
    10. Add the Stew Meat, Sauvignon Wine and Beef Broth to the pot and stir.
    11. Add Thyme, Sage, Parsley and Bay Leaves to the pot and stir.
    12. Chop up your Mushroom into large pieces.Add your Mushrooms to the pot and stir.
    13. Peel and cut 4 Carrots into small pieces.Add Your Carrots to the pot and stir.
    14. Let your stew simmer for about 1 hour stirring every 10 minutes.
    15. Once cooked add Peas to the pot and stir.
    16. Cook the stew for 20 minutes stirring every 10 minutes.
    17. Pour into a bowl and serve.

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