Recipe: Beef Stew (using red wine and canned tomatoes)

BEEF STEW

2 1/2 lbs. chuck, in 2 inch cubes
Flour
Salt and pepper (to taste)
3 tbsp. bacon drippings
2 cups red wine, divided use
1 cup boiling water
1 bay leaf
Parsley
1 (16 oz.) can tomatoes
2 carrots
3 celery stalks
1 clove garlic
10 peppercorns
1 tsp. salt
Hot cooked rice (optional, for serving)

Shake beef cubes in bag with flour, salt and pepper. Brown in skillet in drippings over hot fire. Transfer to stew pot.

Pour 1 cup wine in skillet and deglaze carefully, pour over meat. Add 1 cup boiling water, cover and bring to boil. Boil a few minutes and then lower heat.

Add parsley, bay leaf, tomatoes and remaining vegetables to pot. Add garlic, peppercorns and salt. Add remaining 1 cup of wine. Bring to boil, lower heat and simmer very gently, partially covered, for at least one hour.

This stew is good served with rice.

Makes 6 servings
From: Recipelink.com
Source: Recipe flyer: Recipes Courtesy of Western Nevada Cow Belles, not dated