Pinot Noir Beef Stew
- 1/2 lb stewing beef, cut into bite size cubes
- 1 parsnip, cubed
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, cut into 1/4 in slices
- 1 1/2 cups pinot noir wine
- 4 cups unsalted chicken stock
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon herbes de provence
- 1 tablespoon cornstarch
- 1/4 cup water
- salt and pepper
- Heat olive oil in a 3 quart dutch oven over medium high heat. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Saute until translucent. Add about one half cup of the wine. Scrape the brown bits from the bottom of the pan. Add remaining wine, beef, carrots and parsnip cubes to the pan. Lower heat and simmer for about 10 minutes. Add broth, bay leaf and Herbs de Provence, stir and cover pan. Let simmer for about 2 hours. Add more water if necessary. Prepare sour cream mashed potatoes the last 30 minutes of cooking. When stew is done thicken with 1 tablespoons corn starch mixed with 1/4 cup water. Serve over sour cream mashed potatoes.
stewing beef, onion, garlic, carrots, noir wine, olive oil, bay leaf, cornstarch, water, salt
Taken from www.food.com/recipe/pinot-noir-beef-stew-471699 (may not work)