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Red Wine Beef Stew

Meghan
  • 195 minutes
  • Serves 6 to 8

INGREDIENTS

2

slices Bacon

2 1/2

lbs Beef chuck, roast

1

Bay leaves

4

Carrot

8

Crimini mushrooms

2 cloves

Garlic

2

Onions

1

Parsley, fresh

1 cup

Pearl onions

1 tbsp

Rosemary, fresh

1 tbsp

Thyme, fresh

1

Yukon gold potato

3 cups

Beef stock

1 tbsp

Tomato paste

1

Black pepper, fresh ground

1/4 cup

Flour

1

Kosher salt

3 tbsp

Olive oil

1 cup

Red wine