Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes #SundaySupper
That Skinny Chick Can Bake
That Skinny Chick Can Bake
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  • 3 pound boneless beef chuck roast
  • tablespoon
  • 2 slices thick bacon
  • 8-10 shallots
  • chopped
  • 2 tablespoons tomato paste
  • tomato paste
  • 3 cloves garlic
  • 1/2 teaspoon dried basil
  • dried basil
  • 1/2 teaspoon dried sage
  • dried sage
  • 1/2 teaspoon dried marjoram
  • dried marjoram
  • 2 cups hearty red wine
  • 2-4 strips orange zest
  • 2 inch pieces
  • 1-2 pounds thin
  • 2 inch chunks
  • 1/4 cup chopped fresh
  • 1 tablespoon of the fat in the pan (add a bit of olive oil if your pan is dry). Add the shallots, season with salt and pepper and cook till soft. Add the brandy cook till it evaporates. Add the tomato paste, garlic, and herbs, stirring to combine and cook for a minute. Add the wine and bring to a boil. Add the tomatoes and juice and break the tomatoes into chunks with spatula. Add the orange zest, and return the beef, bacon and juices to the pot. Finally, add the carrots, bring to a simmer, cover, and place into the oven. Cook the stew, stirring every 45 minutes, until the meat is tender, 2 to 3 hours Before serving, skim off any fat, taste for salt and pepper, and stir in the parsley if using (I sprinkled on for garnish). Yield: 6 servings Total time: 3 hours
  • 00 pm ET.



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