Cabernet Braised Stew Recipe

Cabernet Braised Stew Recipe

We always want to give you the best of the best and this stew recipe is no exception! This luxuriously, mouthwatering dish is the perfect choice for an easy family meal or dinner party on those chilly winter nights.

Here are the ingredients:

¼      cup all-purpose flour                                                                        4       ribs celery, coarsely chopped

1       tbsp. paprika                                                                                        4       large garlic cloves, minced

1       tsp. each salt and ground black pepper                                         1       can (6 oz.) tomato paste

2-2½ lbs. cubed beef stew meat                                                              3       tbsp. vegetable oil, divided

3       tbsp. vegetable oil, divided                                                              8-10 sprigs fresh thyme

2       cups baby peeled carrots                                                                 2       sprigs fresh rosemary

2       packages (6 oz each) white pearl onions, peeled                        2 ¾   cups Cabernet Sauvignon or other dry red wine (or beef broth)


 Let’s get started! First, in a large mixing bowl, combine the flour, paprika, salt and pepper. Once that is mixed up, add the meat and completely coat it with the flour mixture. In a large saucepan, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot and simmering, add the meat and cook for about 10 minutes until it is brown well on all sides. Remove the meat from the pan and set it aside.



Next, add the remaining tablespoon of oil, onions, carrots, celery, and garlic into the saucepan. Cook for 3-5 minutes. Add in the tomato paste, wine and fresh herbs. Bring the mixture to a boil and then remove the pan from heat. Add the stew meat back to the saucepan, stir and place the saucepan over the Cooks Innovations SimmerMat on low heat. Cover your stew and let it simmer for 2 hours or until the meat is very tender.


 Finally, once your stew is done simmering, remove the sprigs of thyme and rosemary, serve, and sit back while your taste buds do a happy dance!


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