Beef stewed in Cabernet Sauvignon
Beef stewed in Cabernet Sauvignon takes around 45 minutes from beginning to end. This recipe makes 4 servings with 265 calories, 5g of protein, and 13g of fat each. For $1.43 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 16 people have tried and liked this recipe. It is brought to you by Casaveneracion. It is a good option if you're following a gluten free diet. If you have beef cubes, butter, salt, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is solid. If you like this recipe, you might also like recipes such as Sweet Cherry & Cabernet Sauvignon Jam, Chocolate And Cabernet Sauvignon Italian Cake, and Ypocras – Spiced Red Wine with Cabernet Sauvignon from Mira Winery.
Servings: 4
Ingredients:
1/2 k. of fatty beef cubes, cooked (details follow)
2 tbsps. of butter
3/4 c. of cabernet sauvignon
1 c. of diced tomatoes (I used canned)
1 carrot, cubed
2 tbsps. of olive oil
1 onion, chopped
1/4 c. of sweet peas
pepper, to taste
1 large potato, cubed
salt, to taste
1 tsp. of sugar
Equipment:
frying pan
Cooking instruction summary:
InstructionsHeat the olive oil and butter in a pan. Add the onion and allow cook gently until softened.Pour in the wine. Boil for about five minutes, uncovered.Then, add the beef and continue boiling for another five minutes.Pour in the tomatoes, potato and carrot cubes and sweet peas. Season with salt, pepper and sugar. Bring to the boil then reduce the heat to low and simmer, UNCOVERED for about 30 minutes or until the vegetables are done. Remember to stir and scrape the bottom of the pan every five minutes or so.When the sauce has thickened and reduced, turn off the heat and serve the dish.
Step by step:
1. Heat the olive oil and butter in a pan.
2. Add the onion and allow cook gently until softened.
3. Pour in the wine. Boil for about five minutes, uncovered.Then, add the beef and continue boiling for another five minutes.
4. Pour in the tomatoes, potato and carrot cubes and sweet peas. Season with salt, pepper and sugar. Bring to the boil then reduce the heat to low and simmer, UNCOVERED for about 30 minutes or until the vegetables are done. Remember to stir and scrape the bottom of the pan every five minutes or so.When the sauce has thickened and reduced, turn off the heat and serve the dish.
Nutrition Information:
covered percent of daily need
