A recipe that makes being poor taste rich: Beef Stew with red wine

Remember that leftover bagged red wine you have from your last party? Or the cheap cut of beef that you bought because you’re too broke to get the tender cuts? Well, we can make your cheap self appear to have a lot more money than you really do with this flavorful stew!
You can really stretch your dollar when it comes to stew. Cooking meat for a couple of hours causes a tough cheap cut to turn into a tender one. Plus, stew is mostly comprised of items that you already have in your pantry and fridge. So no need to make a huge trip to the grocery store to put together this meal!
This recipe is packed with nutrients from the multitude of vegetables and is naturally low in calories while still being able to enjoy beef and flavor!
Try it out as the beginning of fall starts to sneak in on us. It’s perfect to warm up with on a cold, fall night.

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Beef stew with red wine
serves 2

ingredients
1/2 lb stew meat (if it isn’t already cut, ask your butcher to cut it for you)
1 teaspoon olive oil
1/2 cup chopped onion
2 celery sticks, chopped
1 large onion, chopped (larger chunks)
1 small sweet potato, chopped (large chunks)
3/4 cup butternut squash, chopped (large chunks)
1/2 cup red wine (I used a Cabernet Sauvignon)-use a cheap wine
4 cups chicken broth
1 bay leaf
2 sprigs fresh rosemary (or 1 tablespoon dried- make sure to crunch it up a little first)
2 sprigs thyme (or 1 tablespoon dried)
Salt and pepper

1. Pour the olive oil into a large pot and heat to medium high. Put the meat chunks in, sprinkle with 1/4 teaspoon of both salt and pepper and brown all sides. This should take 5 minutes or so.
2. Take the meat out and add in the onion, celery and carrot. Sprinkle 1/4 teaspoon salt over the veggies. Sauté for 4 minutes and then add the wine. Let the wine cook for about 5 minutes or until reduced in volume by 3/4.

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3. Add the rest of the vegetables and the browned meat back into the pot, along with the chicken broth, thyme, rosemary and bay leaf. Cover and cook for 2 hours. After the two hours, the stew is done! Make sure to remove the bay leaf before serving. You can save the leftovers for the next day. Stew is even tastier when it’s been sitting.

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