Red #Wine #Beef #Stew
RED WINE BEEF STEW
One of the primary recipes I attain for when the climate will get chilly is a nourishing one-pot meal, like this vintage red wine red meat stew. It’s gradual braised in a dutch oven with vegetables, recent herbs, and obviously plenty of dry red wine. It’s utterly satisfying, and the ultimate hearty remedy foods for Sunday supper.
Three bowls of dutch oven braised red wine red meat stew with potatoes, carrots, and celery on a wooden desk with a linen napkin.
>>> Pin it now! Click proper the following to store this Red Wine Beef Stew for your soups and stews recipes board on Pinterest.
I don’t recognize about y’all, but one among the primary issues I attain for when the climate will get chilly is hearty one-pot recipes, like this red wine red meat stew. It’s filling, comforting, easy, kid-friendly, and lasts for days and days.
It also doesn’t push my kitchen into degree 4 trauma status. Raise your hand in case you desire to blank a crisis enviornment with wild kids operating afoot? No takers? Thought so. Raise your hand in case you desire an simple dinner and an excuse for perfectly paired Pinot Noir? Thought so! Red wine red meat stew for the win.
A bowl of dutch oven braised red wine red meat stew on a wooden table.
This stew is quite prosperous and robust, and makes sufficient to feed a crowd with leftovers to spare. And spare you must, simply due to the fact it’s even larger the subsequent day.
HOW TO MAKE RED WINE BEEF STEW
This vintage recipe is a move among red meat bourguignon and ordinary red meat stew, with little bits pulled from every one to create an simple yet quite flavorful stew recipe with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The complete recipe calls for blanched pearl onions, and whereas a little time-consuming to prepare, they’re value the introduced effort. If you desire to take a short-cut, go for frozen and defrosted pearl onions. They’re simpler to handle, and also you won’t sacrifice too a lot style or texture.
MY RECENT VIDEOS!
Broccoli and Cauliflower Salad with Sunbutter Sauce
Play Video
Three photographs displaying methods to prep, boil, and peel pearl onions for one pot red meat stew.
Begin through blanching the pearl onions. Trim the basis end from every one pearl onion, then position them correct into a pot of boiling water for 2 minutes. Drain, then plunge the blanched onions into an ice bath to cease the cooking task and funky them down. Squeeze every one onion gently and it's going to pop proper out of the tough, outer peel.
Peeled pearl onions on a chopping board for including to red wine red meat stew.
Cubes of red meat chuck roast browning in a dutch oven for a red wine red meat stew recipe.
Slice your chuck roast into 2″ chunks and season the meat with salt and pepper. Heat a dutch oven over medium excessive heat, upload a little bit of olive oil, and brown the meat cubes in batches. Leave some arena in-between every one piece, and care to now not crowd the pot (you desire them to brown, now not steam so that crispy bits are left behind) and take away the batches with a slotted spoon and put aside whereas the rest batches brown.
Sauteed diced bacon and pearl onions in a dutch oven for making a red wine red meat stew recipe.
After browning the meat, upload 4 slices of chopped bacon to the pot and sautee it till the fats renders. Push a few of the bacon to the facet and upload the pearl onions to the middle of the pot. Toss them within the rendered fats and sautee till they’re tender and beginning to brown. Then upload in a number of cloves of chopped garlic and sautee till it’s fragrant. Finish your sautee session through deglazing the pot with balsamic vinegar. Be certain to scrape up the flavor-packed browned bits from the backside of the pot.
Two photographs displaying browned chuck roast cubes earlier than and after braising in red wine in a dutch oven for red meat stew.
Add the meat once more to the pot alongside with an whole bottle of first rate high caliber dry red wine, after which sufficient red meat broth to barely disguise the meat. Top with a bay leaf and a package of recent thyme. Increase the warmth to excessive and carry the liquid to a simmer. Cover the dutch oven, move to the oven, and braise for NULL hours.
Coarsely chopped potatoes, onions, and celery capable to be introduced to a braised red wine red meat stew recipe.
A dutch oven crammed with red meat braised in red wine with carrots, celery, and onion introduced to create an oven braised red wine red meat stew.
After NULL hours, take away the dutch oven and upload your chopped vegetables – potatoes, carrots, and celery. Please don’t be tempted so as to feature those into the preliminary braise to “save time” (can you inform I’ve made that mistake?). You’ll be rewarded with mushier vegetables than preferable.
Whisk some thickener of your option (flour, cornstarch, or arrowroot powder) correct into a cup of red meat broth to create a slurry. Pour the slurry into the stew, and as soon as once more warmth over a excessive flame to carry the liquid to a simmer. Cover the pot, and return to the oven as soon as further to end braising for one other hour to an hour-and-a-half.
A big blue dutch oven crammed with red wine red meat stew recent from the oven.
Check on the stew after an hour – it’s completed when the meat is falling aside and the vegetables are chew tender. Once it’s reached this stage, take away the lid and boom the oven temperature to 450°F. Braise for an extra 15 minutes to caramelize the larger of the stew and thicken the sauce. Please don’t skip this step! It’s offers the last texture that further different kick.
Fish out the bay leaf and thyme bundle, then ladle the soup into bowls and garnish with only a little bit of chopped recent parsley for a punch of brightness. The stew desires nothing else. You can serve with crusty bread in case you want to dip, but really you don’t need it – it’s utterly satisfying all on its own.
A bowl of red wine red meat stew with a soup spoon and recent parsley garnish.
RED WINE BEEF STEW FREQUENTLY ASKED QUESTIONS
Do I must use a dutch oven? You can use any heavy-bottomed pot that's oven safe, but I all the time braise red meat stew in a dutch oven, for a number of reasons.
The defining function of a dutch oven is its weight – those suckers are heavy. For one-pot braised foods like stew and chili, heft is a necessity. It translates to awesome warmth retention, permitting you to lightly brown and caramelize the meat earlier than braising (vs. a simple soup pot, which will get less warm as soon as the meat hits the fat).
Secondly, the tight-fitting lid ensures a stable cooking temperature, ensuing in oh-so-tender meat that's perfectly infused with moisture and flavor. Dutch ovens – they get the activity done.
What dutch ovens do you recommend? If you've the budget, this masterpiece from Le Creuset will serve you nicely for many, a long time to come. I actually have the further inexpensive but risk-free 6-quart enameled Lodge Dutch Oven.
Do I must brown the meat first? Yes, please do! Searing the meat will provide your stew so a lot further flavor. The browned bits on the backside of the pan are savory gold.
Can I use frozen pearl onions? Yes! Feel unfastened to make use of an similar quantity of frozen onions to store time. Defrost underneath cool operating water, then pat dry.
What’s the greatest cut of meat for red wine red meat stew? I like chuck roast for red meat stew. It’s an inexpensive cut of meat, collagen rich, and well-marbled, so it’s got plenty of flavor. For everything you must recognize about picking the greatest cut for red meat stew, this article from Serious Eats is an splendid resource.
What type of red wine ought to I use? The first rule is to prepare dinner with wine that you’d also drink – AKA, the smart stuff (or at the least the primary rate stuff). Aim for a red wine on the drier side, like pinot noir, for greatest flavor; keep away from something too sweet.
What type of potatoes ought to I use? Use any selection of potatoes you want – I like creamy child yukon golds, but child red or white new potatoes are perfect, or even diced russets are smart and can create a starchier, thicker broth.
MORE RECIPES MADE IN A DUTCH OVEN
You’ll love those different wholesome and hearty cool climate recipes willing within the dutch oven:
Red Wine Pot Roast with Savory Jus
Dutch Oven Pulled Pork
Paleo Chili Con Carne with Roasted Poblano Peppers
Pomegranate Chicken
Butternut Squash Winter Minestrone
Several crock bowls of dutch oven braised red wine red meat stew garnished with parsley on a wooden table.
DID YOU MAKE THIS RED WINE BEEF STEW? I WANT TO SEE YOUR CREATIONS! SNAP A PICTURE AND SHARE IT HERE ON PINTEREST.
WHILE YOU’RE AT IT, LET’S BE FRIENDS! FOLLOW ME ON PINTEREST FOR MORE EASY, SEASONAL RECIPE IDEAS.
This recipe was originally revealed November 2016. It was up to date November 2018 with minor recipe changes and new images.
A bowl of 1 pot red wine red meat stew garnished with parsley on a wooden table.
Red Wine Beef Stew
5 from 3 votes
Print Recipe Rate This Recipe
This vintage red wine red meat stew recipe is quite flavorful with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The complete recipe calls for blanched pearl onions, and whereas a little time-consuming to prepare, they are value the introduced effort. If you desire to take a short-cut, go for frozen and defrosted pearl onions. They're simpler to handle, and also you will now not sacrifice too a lot style or texture.
Course: Main CourseCuisine: Gluten Free, Grain Free, Paleo
Prep Time:
30 minutes
Cook Time:
4 hours 5 minutes
Total Time:
4 hours 35 minutes
Servings: 8 servingsCalories: 535kcalAuthor: Danielle
Ingredients
10 oz recent pearl onions or similar quantity frozen, defrosted, and patted dry
2 lb chuck roast cut into 2" pieces
2 tbsp olive oil
4 slices thick cut bacon diced
4 cloves garlic chopped to 1/2"
3 tbsp balsamic vinegar
1 quart red meat inventory divided
1 bottle dry red wine like Pinot Noir
1 bay leaf
1 package recent thyme
1 tbsp arrowroot powder or cornstarch or 3 tbsp all objective flour
12 oz child potatoes quartered
3 big celery stalks cut into 1" pieces
3 big carrots peeled and cut into 1" pieces
sea or kosher salt to taste
cracked black pepper to taste
Instructions
Heat the oven to 350°F.
Fill a medium pot with 6 cups of water and carry to a boil (do now not salt). While the water is coming to a boil, trim the basis ends from the pearl onions.
Add the trimmed onions to the boiling water and blanch for 2 minutes. Remove from heat, drain in a colander, and plunge into an ice bath. Allow to sit within the ice bath for a number of minutes, then drain. Peel the onions through gently squeezing till they come out of the difficult outer skin.
Cut the meat into 2” cubes, then season generously with salt and pepper.
Heat a dutch oven over medium excessive heat. Add the olive oil and warmth till it shimmers. Brown the meat within the olive oil in batches. Take care to now not crowd the pot. Turn the items every one few minutes till browned and quite caramelized on all sides, 20-25 minutes total. As you end every one batch, take away the meat with a slotted spoon and put aside onto a plate.
Add the bacon to the pot and prepare dinner till the fats renders, 5 minutes. Push to bacon to the outer edges, upload the onions, and prepare dinner till tender and beginning to brown in spots, 8-10 minutes. Push aside a few of the onions from the middle of the pot, upload the garlic, and saute till fragrant, 1 minute. Deglaze the pot with the balsamic vinegar, and cook, stirring up the brown bits from the backside of the pot, till the vinegar stops effervescent and is routinely evaporated, 2-3 minutes.
Return the browned red meat to the dutch oven. Pour within the wine and sufficient broth to barely disguise the meat (2-3 cups). Stir to incorporate. Add the bay leaf, thyme bundle, and one other half teaspoon every one of salt and pepper. Increase the warmth to excessive and carry the liquid to a simmer. Cover the pot, turn off the burner and move to the oven. Braise for 2 hours.
Remove the pot from the oven and position onto the stove. In a small measuring cup, whisk collectively the arrowroot powder and one cup of red meat broth to create a slurry. Pour the slurry into the stew, then upload the chopped potatoes, carrots, and onions. Give the stew a smart stir, and once more warmth over excessive till the liquid involves a simmer. Cover, and return the stew to the oven to retain braising. Braise an extra 1-1.5 hours, or till the meat is falling aside and the vegetables are tender. Test for doneness round the 1 hour mark.
Once the stew is ready, boom the oven temperature to 450°F and take away the lid. Braise 15 minutes further on the upper temperature to caramelize the larger of the stew and thicken the sauce.
Remove the dutch oven from the stove. Fish out the bay leaf and thyme sprig utilizing tongs. Ladle into stew bowls and garnish with chopped recent parsley if desired. Serve immediately. This stew retains within the fridge in a tightly sealed container for as an awful lot as 5 days, and is even larger the subsequent day.
Nutrition Information
Serving: 0g, Calories: 535kcal (27%), Carbohydrates: 28g (9%), Protein: 0g, Fat: 25g (38%), Saturated Fat: 9g (45%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 74mg (25%), Sodium: 683mg (28%), Potassium: 902mg (26%), Fiber: 3g (12%), Sugar: 8g (9%), Vitamin A: 4000IU (80%), Vitamin C: 15.7mg (19%), Calcium: 50mg (5%), Iron: 4mg (22%)
FULL LINK >>>>> https://oursaltykitchen.com/red-wine-beef-stew/
One of the primary recipes I attain for when the climate will get chilly is a nourishing one-pot meal, like this vintage red wine red meat stew. It’s gradual braised in a dutch oven with vegetables, recent herbs, and obviously plenty of dry red wine. It’s utterly satisfying, and the ultimate hearty remedy foods for Sunday supper.
Three bowls of dutch oven braised red wine red meat stew with potatoes, carrots, and celery on a wooden desk with a linen napkin.
>>> Pin it now! Click proper the following to store this Red Wine Beef Stew for your soups and stews recipes board on Pinterest.
I don’t recognize about y’all, but one among the primary issues I attain for when the climate will get chilly is hearty one-pot recipes, like this red wine red meat stew. It’s filling, comforting, easy, kid-friendly, and lasts for days and days.
It also doesn’t push my kitchen into degree 4 trauma status. Raise your hand in case you desire to blank a crisis enviornment with wild kids operating afoot? No takers? Thought so. Raise your hand in case you desire an simple dinner and an excuse for perfectly paired Pinot Noir? Thought so! Red wine red meat stew for the win.
A bowl of dutch oven braised red wine red meat stew on a wooden table.
This stew is quite prosperous and robust, and makes sufficient to feed a crowd with leftovers to spare. And spare you must, simply due to the fact it’s even larger the subsequent day.
HOW TO MAKE RED WINE BEEF STEW
This vintage recipe is a move among red meat bourguignon and ordinary red meat stew, with little bits pulled from every one to create an simple yet quite flavorful stew recipe with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The complete recipe calls for blanched pearl onions, and whereas a little time-consuming to prepare, they’re value the introduced effort. If you desire to take a short-cut, go for frozen and defrosted pearl onions. They’re simpler to handle, and also you won’t sacrifice too a lot style or texture.
MY RECENT VIDEOS!
Broccoli and Cauliflower Salad with Sunbutter Sauce
Play Video
Three photographs displaying methods to prep, boil, and peel pearl onions for one pot red meat stew.
Begin through blanching the pearl onions. Trim the basis end from every one pearl onion, then position them correct into a pot of boiling water for 2 minutes. Drain, then plunge the blanched onions into an ice bath to cease the cooking task and funky them down. Squeeze every one onion gently and it's going to pop proper out of the tough, outer peel.
Peeled pearl onions on a chopping board for including to red wine red meat stew.
Cubes of red meat chuck roast browning in a dutch oven for a red wine red meat stew recipe.
Slice your chuck roast into 2″ chunks and season the meat with salt and pepper. Heat a dutch oven over medium excessive heat, upload a little bit of olive oil, and brown the meat cubes in batches. Leave some arena in-between every one piece, and care to now not crowd the pot (you desire them to brown, now not steam so that crispy bits are left behind) and take away the batches with a slotted spoon and put aside whereas the rest batches brown.
Sauteed diced bacon and pearl onions in a dutch oven for making a red wine red meat stew recipe.
After browning the meat, upload 4 slices of chopped bacon to the pot and sautee it till the fats renders. Push a few of the bacon to the facet and upload the pearl onions to the middle of the pot. Toss them within the rendered fats and sautee till they’re tender and beginning to brown. Then upload in a number of cloves of chopped garlic and sautee till it’s fragrant. Finish your sautee session through deglazing the pot with balsamic vinegar. Be certain to scrape up the flavor-packed browned bits from the backside of the pot.
Two photographs displaying browned chuck roast cubes earlier than and after braising in red wine in a dutch oven for red meat stew.
Add the meat once more to the pot alongside with an whole bottle of first rate high caliber dry red wine, after which sufficient red meat broth to barely disguise the meat. Top with a bay leaf and a package of recent thyme. Increase the warmth to excessive and carry the liquid to a simmer. Cover the dutch oven, move to the oven, and braise for NULL hours.
Coarsely chopped potatoes, onions, and celery capable to be introduced to a braised red wine red meat stew recipe.
A dutch oven crammed with red meat braised in red wine with carrots, celery, and onion introduced to create an oven braised red wine red meat stew.
After NULL hours, take away the dutch oven and upload your chopped vegetables – potatoes, carrots, and celery. Please don’t be tempted so as to feature those into the preliminary braise to “save time” (can you inform I’ve made that mistake?). You’ll be rewarded with mushier vegetables than preferable.
Whisk some thickener of your option (flour, cornstarch, or arrowroot powder) correct into a cup of red meat broth to create a slurry. Pour the slurry into the stew, and as soon as once more warmth over a excessive flame to carry the liquid to a simmer. Cover the pot, and return to the oven as soon as further to end braising for one other hour to an hour-and-a-half.
A big blue dutch oven crammed with red wine red meat stew recent from the oven.
Check on the stew after an hour – it’s completed when the meat is falling aside and the vegetables are chew tender. Once it’s reached this stage, take away the lid and boom the oven temperature to 450°F. Braise for an extra 15 minutes to caramelize the larger of the stew and thicken the sauce. Please don’t skip this step! It’s offers the last texture that further different kick.
Fish out the bay leaf and thyme bundle, then ladle the soup into bowls and garnish with only a little bit of chopped recent parsley for a punch of brightness. The stew desires nothing else. You can serve with crusty bread in case you want to dip, but really you don’t need it – it’s utterly satisfying all on its own.
A bowl of red wine red meat stew with a soup spoon and recent parsley garnish.
RED WINE BEEF STEW FREQUENTLY ASKED QUESTIONS
Do I must use a dutch oven? You can use any heavy-bottomed pot that's oven safe, but I all the time braise red meat stew in a dutch oven, for a number of reasons.
The defining function of a dutch oven is its weight – those suckers are heavy. For one-pot braised foods like stew and chili, heft is a necessity. It translates to awesome warmth retention, permitting you to lightly brown and caramelize the meat earlier than braising (vs. a simple soup pot, which will get less warm as soon as the meat hits the fat).
Secondly, the tight-fitting lid ensures a stable cooking temperature, ensuing in oh-so-tender meat that's perfectly infused with moisture and flavor. Dutch ovens – they get the activity done.
What dutch ovens do you recommend? If you've the budget, this masterpiece from Le Creuset will serve you nicely for many, a long time to come. I actually have the further inexpensive but risk-free 6-quart enameled Lodge Dutch Oven.
Do I must brown the meat first? Yes, please do! Searing the meat will provide your stew so a lot further flavor. The browned bits on the backside of the pan are savory gold.
Can I use frozen pearl onions? Yes! Feel unfastened to make use of an similar quantity of frozen onions to store time. Defrost underneath cool operating water, then pat dry.
What’s the greatest cut of meat for red wine red meat stew? I like chuck roast for red meat stew. It’s an inexpensive cut of meat, collagen rich, and well-marbled, so it’s got plenty of flavor. For everything you must recognize about picking the greatest cut for red meat stew, this article from Serious Eats is an splendid resource.
What type of red wine ought to I use? The first rule is to prepare dinner with wine that you’d also drink – AKA, the smart stuff (or at the least the primary rate stuff). Aim for a red wine on the drier side, like pinot noir, for greatest flavor; keep away from something too sweet.
What type of potatoes ought to I use? Use any selection of potatoes you want – I like creamy child yukon golds, but child red or white new potatoes are perfect, or even diced russets are smart and can create a starchier, thicker broth.
MORE RECIPES MADE IN A DUTCH OVEN
You’ll love those different wholesome and hearty cool climate recipes willing within the dutch oven:
Red Wine Pot Roast with Savory Jus
Dutch Oven Pulled Pork
Paleo Chili Con Carne with Roasted Poblano Peppers
Pomegranate Chicken
Butternut Squash Winter Minestrone
Several crock bowls of dutch oven braised red wine red meat stew garnished with parsley on a wooden table.
DID YOU MAKE THIS RED WINE BEEF STEW? I WANT TO SEE YOUR CREATIONS! SNAP A PICTURE AND SHARE IT HERE ON PINTEREST.
WHILE YOU’RE AT IT, LET’S BE FRIENDS! FOLLOW ME ON PINTEREST FOR MORE EASY, SEASONAL RECIPE IDEAS.
This recipe was originally revealed November 2016. It was up to date November 2018 with minor recipe changes and new images.
A bowl of 1 pot red wine red meat stew garnished with parsley on a wooden table.
Red Wine Beef Stew
5 from 3 votes
Print Recipe Rate This Recipe
This vintage red wine red meat stew recipe is quite flavorful with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The complete recipe calls for blanched pearl onions, and whereas a little time-consuming to prepare, they are value the introduced effort. If you desire to take a short-cut, go for frozen and defrosted pearl onions. They're simpler to handle, and also you will now not sacrifice too a lot style or texture.
Course: Main CourseCuisine: Gluten Free, Grain Free, Paleo
Prep Time:
30 minutes
Cook Time:
4 hours 5 minutes
Total Time:
4 hours 35 minutes
Servings: 8 servingsCalories: 535kcalAuthor: Danielle
Ingredients
10 oz recent pearl onions or similar quantity frozen, defrosted, and patted dry
2 lb chuck roast cut into 2" pieces
2 tbsp olive oil
4 slices thick cut bacon diced
4 cloves garlic chopped to 1/2"
3 tbsp balsamic vinegar
1 quart red meat inventory divided
1 bottle dry red wine like Pinot Noir
1 bay leaf
1 package recent thyme
1 tbsp arrowroot powder or cornstarch or 3 tbsp all objective flour
12 oz child potatoes quartered
3 big celery stalks cut into 1" pieces
3 big carrots peeled and cut into 1" pieces
sea or kosher salt to taste
cracked black pepper to taste
Instructions
Heat the oven to 350°F.
Fill a medium pot with 6 cups of water and carry to a boil (do now not salt). While the water is coming to a boil, trim the basis ends from the pearl onions.
Add the trimmed onions to the boiling water and blanch for 2 minutes. Remove from heat, drain in a colander, and plunge into an ice bath. Allow to sit within the ice bath for a number of minutes, then drain. Peel the onions through gently squeezing till they come out of the difficult outer skin.
Cut the meat into 2” cubes, then season generously with salt and pepper.
Heat a dutch oven over medium excessive heat. Add the olive oil and warmth till it shimmers. Brown the meat within the olive oil in batches. Take care to now not crowd the pot. Turn the items every one few minutes till browned and quite caramelized on all sides, 20-25 minutes total. As you end every one batch, take away the meat with a slotted spoon and put aside onto a plate.
Add the bacon to the pot and prepare dinner till the fats renders, 5 minutes. Push to bacon to the outer edges, upload the onions, and prepare dinner till tender and beginning to brown in spots, 8-10 minutes. Push aside a few of the onions from the middle of the pot, upload the garlic, and saute till fragrant, 1 minute. Deglaze the pot with the balsamic vinegar, and cook, stirring up the brown bits from the backside of the pot, till the vinegar stops effervescent and is routinely evaporated, 2-3 minutes.
Return the browned red meat to the dutch oven. Pour within the wine and sufficient broth to barely disguise the meat (2-3 cups). Stir to incorporate. Add the bay leaf, thyme bundle, and one other half teaspoon every one of salt and pepper. Increase the warmth to excessive and carry the liquid to a simmer. Cover the pot, turn off the burner and move to the oven. Braise for 2 hours.
Remove the pot from the oven and position onto the stove. In a small measuring cup, whisk collectively the arrowroot powder and one cup of red meat broth to create a slurry. Pour the slurry into the stew, then upload the chopped potatoes, carrots, and onions. Give the stew a smart stir, and once more warmth over excessive till the liquid involves a simmer. Cover, and return the stew to the oven to retain braising. Braise an extra 1-1.5 hours, or till the meat is falling aside and the vegetables are tender. Test for doneness round the 1 hour mark.
Once the stew is ready, boom the oven temperature to 450°F and take away the lid. Braise 15 minutes further on the upper temperature to caramelize the larger of the stew and thicken the sauce.
Remove the dutch oven from the stove. Fish out the bay leaf and thyme sprig utilizing tongs. Ladle into stew bowls and garnish with chopped recent parsley if desired. Serve immediately. This stew retains within the fridge in a tightly sealed container for as an awful lot as 5 days, and is even larger the subsequent day.
Nutrition Information
Serving: 0g, Calories: 535kcal (27%), Carbohydrates: 28g (9%), Protein: 0g, Fat: 25g (38%), Saturated Fat: 9g (45%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 74mg (25%), Sodium: 683mg (28%), Potassium: 902mg (26%), Fiber: 3g (12%), Sugar: 8g (9%), Vitamin A: 4000IU (80%), Vitamin C: 15.7mg (19%), Calcium: 50mg (5%), Iron: 4mg (22%)
FULL LINK >>>>> https://oursaltykitchen.com/red-wine-beef-stew/
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