6 servings (serving size: 1 cup)

The beef first marinates in spices and wine, adding depth of flavor to this stew. Once the dish is simmering, relax and enjoy the aromas created by this hearty recipe.

How to Make It

Step 1

Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.

Step 2

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; sauté 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.

Ratings & Reviews

Cokie63's Review

July 13, 2012
My entre family lined this dish; it's definitely a keeper. I added more garlic when I sautéed the mushrooms, and used dried thyme instead of fresh, which was unavailable. Lastly, I served over Basmati rice. DAHlicious!

SoniainTexas's Review

May 09, 2010
Yummy will make again! Great flavors. I served over wild rice and serve it in a bowl for the juices. Worthy of company!

SherylM's Review

July 24, 2010
Of the previous reviewers, one put this over noodles and the other over rice. Coincidentally, I put this over cooked Yukon gold potatoes. This recipe has potential but needs some changes to plus it up and give it substance. It needs more herbs, definitely use a bold flavored red (zin, perhaps) and a starch to give it substance. It's a nice start but comes up a little short. Definitely adapt and add your own ingredients to fill in the gaps, but it's worth making again because it's a solid beginning for something really good.