Ingredientes para Beef And Vegetables In Red Wine Sauce
- 1 tbsp olive oil
- 1 1/2 lbs beef stew meat
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, sliced
- 1 large onion, chopped
- 1 (28 oz) can crushed tomatoes
- 3-4 tbsp cold water (for dumplings)
- 2 beef bouillon cubes
- 1 cup red wine
- 1 tsp dried thyme, 1 tsp dried rosemary
- 1 tsp salt (for stew), 1/2 tsp salt (for dumplings)
- 1/2 tsp black pepper (for stew), 1/4 tsp black pepper (for dumplings)
- 2-3 tbsp gravy granules (optional)
- 2 cups all-purpose flour
- 1/4 cup beef suet
- 2 tbsp fresh parsley, chopped
- 1 1/2 tsp salt, 3/4 tsp black pepper (combined total)
- 1 cup beef broth
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef And Vegetables In Red Wine Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Beef And Vegetables In Red Wine Sauce
- In a large non-stick pan, brown 1.5 lbs of beef stew meat in batches. Set aside.
- Add 1 tbsp olive oil to the pan. Sauté 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 8 oz cremini mushrooms (sliced) until softened.
- In a large bowl, whisk together 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 2 beef bouillon cubes, 1 cup red wine (such as Cabernet Sauvignon or Merlot), 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
- Transfer the browned beef and sautéed vegetables to a 6-quart slow cooker or a large oven-safe casserole dish. Pour the tomato mixture over the beef and vegetables.
- **Slow Cooker:** Cook on low for 8 hours or high for 5 hours. **Oven:** Cover the casserole dish and bake in a preheated 350°F (175°C) oven for 1 1/2 - 2 hours, or until the beef is fork-tender.
- **Dumplings (30-40 minutes before the end of cooking time):** In a bowl, sift together 2 cups all-purpose flour, 1/4 cup beef suet (or vegetable shortening), 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
- Gradually add 3-4 tbsp cold water, mixing until a soft, but not sticky dough forms.
- On a lightly floured surface, roll the dough into 8 small balls.
- Add the dumplings to the slow cooker or casserole dish during the last 30-40 minutes of cooking. If using a slow cooker, switch to high.
- If desired, thicken the sauce with 2-3 tbsp of gravy granules after cooking for a richer flavor. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
100g
Carbs
10g
