California Beef Stew with Zinfandel

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INGREDIENTS

  • 2 teaspoon dried thyme
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 to 4 pound boned beef chuck or round, cut into 2-inch cubes
  • 3 tablespoon olive oil
  • 1⁄2 cup sifted flour
  • 3 cup California zinfandel (about one bottle minus a taste for the cook)
  • 2 cup chopped onions
  • 1 tablespoon minced garlic
  • 2 cup chopped canned Italian-style tomatoes, drained
  • 1 cup beef stock or broth
  • 1 item bay leaf

PREPARATION

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Comments (2) Jan 31 2009