Zinfandel Beef Stew
| Yield: | 6 Servings |
| Categories: | Stews, Main Dishes, Clay pot |
| 4 | lb | Stewing beef, cut into 2" cubes |
| 2 | tb | Olive oil |
| 2 | md | Onions, peeled and sliced |
| 4 | Carrots, peeled and cut in thin slices | |
| 2 | c | Hot beef stock or bouillon (homemade, canned or reconstituted) |
| 2 | c | Red Zinfandel wine |
| 1 | Garlic clove, unpeeled | |
| 1 | Whole tomato (canned or fresh), peeled and coarsely chopped | |
| 1 | ts | Salt |
| 1 | ts | Freshly ground black pepper |
| 2 | ts | Thyme |
| 3 | Juniper berries | |
| 2 | Bay leaves, crumbled | |
| 4 | Carrots, cut into 3" chunks | |
| 5 | Potatoes, peeled and cut into 3" chunks |
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