Red wine stew
Prep time: 25 minutes
Cook time: 1 hour, 45 minutes
Recipe from Joanne Neft and Laura Kenny's "The Art of Real Food."
1 pound beef stew meat, cut into 1-inch cubes
Salt and pepper to taste
1/2 cup all-purpose flour
3 tablespoons grapeseed oil
1/2 pound mushrooms, halved
1 cup onions, diced
2 cloves garlic, diced
2 cups red wine
4 cups beef stock
1 bay leaf
2 cups carrots, cut 1/2-inch thick
1 tablespoon each parsley and thyme, chopped
Season beef with salt and pepper. Lightly coat in flour.
In a large pot, heat oil. Sear beef on all sides and remove from pot. Add more oil if necessary and sauté mushrooms until slightly browned. Add onions and garlic, and continue to cook until fragrant. Add red wine; cook 2 to 3 minutes and add meat, stock and bay leaf. Bring to a boil. Reduce heat, and simmer until meat is tender, about 1 hour.
Add carrots and continue to simmer 10 to 15 minutes. Stir in herbs and season to taste with salt and pepper.
Per serving: 335 cal.; 23 g pro.; 20 g carb.; 11 g fat (3 sat., 3 monounsat., 5 polyunsat.); 44 mg chol.; 488 mg sod.; 2 g fiber; 5 g sugar; 31 percent calories from fat.