Beef Merlot With Noodles
From lindal34 16 years ago
- 6 minutes to make
- Serves 8
A Rich Beef and Merlot combination best served over noodles. The best I have ever had. Do it in a Dutch Oven slowly or in a crock pot. Importance is in the browning.
Ingredients
- 4 Pounds beef chuck Under Blade roast (or your favorite beef roast cut) shopping list
- 1 Large Spanish or yellow onion, chopped well shopping list
- 4 cloves garlic, minced shopping list
- 4 Packets Low Sodium beef Powder or buillion cubes shopping list
- 1 Cup merlot wine, or more if desired shopping list
- water, to cover shopping list
- 4 bay leaves shopping list
- 2 Tsp ground thyme, or to taste shopping list
- 1 Tsp poultry seasoning shopping list
- 2 Sprigs fresh rosemary leaves Or shopping list
- 1 Tbsp dried rosemary shopping list
- 1 Pound Fresh White Musrooms, rinsed shopping list
- 1/2 Cup corn Starch shopping list
- 1 16 Oz Bag Medium or wide egg noodles cooked according to directions shopping list
- salt and pepper, to taste shopping list
How to make it
- Cut beef into one inch cubes, removing as much separable fat as possible
- Start beef browning in a heavy Dutch oven, stirring and browning only one layer at a time to assure that the beef chunks brown well.
- Set aside to put back into the Dutch Oven
- When all beef chunks are browned , return them to the Dutch Oven and add some water to the pot to liquify all the brownings.
- Put the onion and garlic into a food processor and process until very fine, (best) , or mince finely and add to Dutch Oven.
- Add Merlot and Water just to cover the beef cubes.
- Add beef powder or beef buillion cubes, poultry seasoning and thyme, rosemary and bay leaves.
- Stir all ingredients together and cook very slowly--low on crock pot and very slow in oven or on the top of the stove (covered) for about 6 hours.
- About an hour before you want to eat, remove about 1/2-1/3 of liqud from pot and put into a bowl to cool. Add some ice to remove the fat, if desired.
- Stir in corn starch and then stir that well into the stew.
- Prepare the mushrooms (wash them, trim the hard part off the stems and cut them in halves. )
- Add the mushrooms to the beef and cover, cooking another 45 minutes to an hour.
- Remove bay leaves and serve.
- Serve over Noodles.
- I like this because you can make it early in the morning, put it into a slow oven and forget it until dinnertime. AND, IT TASTES WONDERFUL.
twill10
auntybea
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" It was excellent "
" It was excellent "