Follow her SusanMariecooks on Twitter. This recipe is about as basic as a beef stew can get. The wine helps tenderize the beef as well as add flavor; pick a full-bodied wine such as cabernet sauvignon, Cotes du Rhone, zinfandel, shiraz or Barolo. The stew also can be cooked on the stove. Preheat the oven to degrees. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat.
Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary. Add the onions to Dutch oven; cook, stirring, until almost softened, minutes.
Reduce the heat to medium. Add garlic; cook, stirring, 30 seconds. Stir in the flour; cook, stirring, until lightly colored, minutes. Stir in wine, scraping up any browned bits. So good that my teenagers ASKS me to make it. Thanks for sharing. All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines.
You must be at least 16 years old to post a comment. Subscribe to Inspired Taste's free newsletter to receive hand-picked recipes and as a thank you for joining our community, we will send you a link to download our free eCookbook! Save my name, email, and website in this browser for the next time I comment. Here you will find easy recipes for home cooks that you will want to make again and again.
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No fryer needed here. Consider making a double… Read more. Cooking Tips Temperature Conversion. Easy Creamy Homemade Potato Soup. Watch Us Make the Recipe. Directions In a large heavy-bottomed pot like a Dutch oven , melt the butter over medium heat.
Turn the heat to low, remove the bay leaf, and then stir in the cream and cheese. Adam and Joanne's Tips Make it gluten-free: Do not use the flour and instead whisk a tablespoon of cornstarch into the cream or use milk and add it to the soup the cornstarch acts as a thickener.
Or leave out flour and the cornstarch and blend about half of the soup to thicken it. Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
Subscribe to Our Newsletter Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! They can be kept whole and eaten with the skins on them. You may choose to cut them in half for an easier bite in your soups. Fingerling potatoes will make any soup or stew look amazing with their variety of colors.
You can use fresh or canned new potatoes in soups and stews. These are often very waxy and will hold up great. New potatoes are small and round. Because of their density, they do not turn to mush in stews. These typically canned potatoes are skinned. So if you want the added benefits of the skins, use a fresh new potato. These can be diced, sliced, or cubed, or kept whole in any recipe. Once you find a recipe and know which potatoes you are using, follow these steps to prepare the potatoes for your soup or stew:.
In some recipes, like creamy potato soup, you will want to remove the skins. In stews, it is entirely up to you. The skin adds texture, nutrients, and even color to the stew. If using a waxy potato, it will stay firm without any needed intervention. If not using an overly waxy potato, you may choose to add a bit of acidity to the soup broth. You can use vinegar, citric acid, or cream of tartar to help keep them firm. Yes, you can use soft potatoes, as long as they are not so soft that they are rotting.
We recommend cutting off the bruised and sprouting areas. Then prepare as the recipe recommends. Potatoes are very healthy to eat. They contain no sodium, cholesterol, or fat. Potato skins also contain fiber, which is great for your keeping your digestive system healthy!
Studies are being done on the phytochemicals that the skins contain.
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