by Tim Ebl

Created on: January 28, 2007   Last Updated: July 26, 2009

You will get compliments all around on a well cooked stew. I have been experimenting for years with variations of this recipe. After many batches I have settled on this version. The wine gives it a little extra zing that everyone seems to love. Bread bowls made from large dinner buns are a neat twist and are easy to make.

You will need:

2 lb. stewing beef, cubed

1 cup dry red wine
all-purpose flour
vegetable oil
1 large onion, diced
6 large potatoes,cubed
3 carrots, cut in 1 inch pieces
4 stalks celery, cut in 1 inch pieces
2 cloves garlic, diced or crushed
Italian spices mix
salt
pepper
large dinner buns

nonstick frying pan
crock pot or roaster

Go through the beef carefully. Cut off any fat, gristle or questionable beef bits. You will know them when you see them. No one needs to be surprised later!
In a nonstick frying pan, heat some oil, just covering the bottom of the pan. Dip the beef cubes in flour and add to pan at low to medium heat. Season with salt and pepper and brown the beef. Put the meat in your chosen cooking tool.

If you are using a crock pot, you will have to allow more time for the appliance to reach cooking temperature. Add as much water as meat and the cup of dry red wine. Stir in the diced onion, a sprinkle of Italian seasoning and the garlic. Set on high if you are in a hurry or low if you are going to check it hours later. It is ready to add the vegetables to when the meat is tender. Allow to cook until vegetables are tender. Before serving, taste and add seasonings if necessary.

In a roaster, the process will be quicker. Add the red wine, meat, water, onion, Italian seasoning and garlic. Cook at about 300 degrees F in the oven for two hours, stirring occasionally. Add salt and pepper to taste. Add the vegetables and cook for 45 min. to an hour until vegetables are tender. Thicken with starch or thin with water as desired. Again, seasonings may be required, so taste and add if necessary.

Using a paring knife, cut the tops off of the buns and hollow out by removing some of the interior with your fingers. Make sure you don't make a hole in the bottom. The top can be buttered and served with the meal. Fill the bun bowls with stew and serve with the remaining wine.

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