From "From Portland's Palate...A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth. Add to stew and stir.
SERVES: 6
- 1/2 cup olive oil
- 3 pounds top round, cubed
- 3 cups full-bodied red wine
- 2 cups beef broth
- 1 Tablespoon tomato paste
- 3 garlic cloves, minced
- 1/2 teaspoon thyme
- 1 bay leaf
- Salt
TO PREPARE:
In a large stockpot, heat oil. Add beef and brown evenly on all sides. Add wine, broth, tomato paste, garlic, thyme, bay leaf and salt. Bring to a boil. Cover and simmer for 2-1/2 to 3 hours, until beef is tender and liquid is thickened.
If broth needs additional thickening, mix 3 Tablespoons water with 1 to 2 Tablespoons flour and whisk until smooth. Add to stew and stir.
SERVES: 6
