Hands-on Time
45 Mins
Total Time
3 Hours 45 Mins
Yield
Makes 4 to 6 servings
Photo: Hector Sanchez; Styling: Karin Olsen

How to Make It

Step 1

Place meat and wine in a medium bowl; chill 1 hour. Remove meat using a slotted spoon; reserve wine in a small saucepan. Pat meat dry with paper towels.

Step 2

Cook reserved wine over medium-high heat, stirring occasionally, 15 minutes or until reduced to 1 cup.

Step 3

Melt butter with oil in a Dutch oven over medium-high heat; add meat, and cook 5 minutes, stirring to brown all sides. Add onion and next 3 ingredients, and cook, stirring often, 15 minutes or until vegetables and meat are cooked. Sprinkle flour over meat mixture, and cook, stirring constantly, 1 minute. Stir in reduced wine, salt, pepper, and 1/4 cup beef broth. Cover and reduce heat to low; simmer, stirring occasionally, 2 hours, adding up to 1/2 cup beef broth if needed.

Chef's Notes

We tested with Swanson 100% Natural 50% Less Sodium Beef Broth.

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