beef stew

Ingredients

• Servings: 8
• 1/2 cup vegetable oil
• 2 pounds cubed beef stew meat
• 1 onion, chopped
• 3 cups merlot
• 1 tablespoon beef bouillon granules
• 1 quart milk
• 4 medium russet potatoes, peeled and cubed
• 6 carrots, diced
• 6 stalks celery, diced
• 3 tablespoons dried oregano
• 3 tablespoons dried basil
• 2 tablespoons ground coriander
• 2 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. add onion. continue to saute until onion is softened and browned around the edges, about 5 minutes more. transfer beef mixture to a bowl.
• pour into the same pot used to cook beef and bring to a boil. boil until slightly reduced, about 10 minutes. stir beef bouillon into and cook until dissolved, about 5 minutes. return beef to the pot and add milk, potatoes, carrots, and celery. season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. reduce heat to medium and continue to simmer until beef is tender, about 1 hour.