Chambourcin Beef Stew

Chambourcin Beef Stew

INGREDIENTS
  • 4 lb Stew Beef cubed
  • 6 Tbsp flour
  • 4 Tbsp Oil
  • 2 envelops Beef Stew Seasoning
  • 48 oz Beef Broth
  • 1 bottle Stone Hill Chambourcin
  • 8 oz Mushrooms sliced
  • 1 small onion chopped
  • 2 stalks Celery chopped
  • 5 cup Carrots chopped
INSTRUCTIONS
  1. In a Dutch oven on medium heat add the oil. Coat stew meat with flour. Brown meat in Dutch oven in small batches. Once browned set meat aside in a bowl. Add mushrooms, celery and onions to Dutch oven. Sauté until almost tender and then add half the bottle of wine.( the rest of wine is for you to enjoy with your stew) Cook on medium for about 5 min then add the stew seasoning, beef broth and stew meat. Bring to a boil, cover and reduce to simmer for 1-1 1/2 hr and then add carrots and simmer for another 45-50 min. If you need to thicken the stew add a cornstarch and water mixture to get desired thickness.
  2. Serve over mashed potatoes and with a slice of your favorite bread. Don’t forget to pour you a glass of Chamboucin!
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