Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.
The Best Sangria Ever Ingredients: 1 bottle merlot (can use cabernet or zinfandel) 1 lemon, cut into wedges 1 orange, cut into wedges 2-3 Tablespoons sugar (I used 3) 1 shot rum (I used 2) 2-3 cups Ginger Ale (I used club soda) Other fruit: strawberries, blueberries, kiwi, peaches, raspberries
Pan seared beef, fresh carrots, onions, celery, potatoes and mushrooms simmer in the crockpot while swimming in a bath of lovely bold red wine, Guinness and beef broth until the gravy is nice and thick and the beef is fall off the fork tender! My one AND ONLY Beef Stew recipe.