Name: Beef Stew With Red Wine And Vegetables
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz sirloin steak, cut into bite-sized pieces; 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all purpose flour; ½ cup dry red wine; 2 cups beef or chicken stock; 12 oz russet potatoes, scrubbed and cubed; ½ cup frozen peas, defrosted; 1 tbsp vegetable oil; 1 tsp salt; salt and pepper to taste

1

Heat 1 tbsp vegetable oil in a Dutch oven over medium-high heat until shimmering. Add the sirloin steak and cook for 2 minutes until browned.

2

Using tongs or a slotted spoon, transfer beef to a Suvie pan.

3

Add the carrots, celery, onion, and 1 tsp salt to the Dutch oven. Cook for 4 minutes or until softened. Add the garlic and tomato paste and cook for 30 seconds until fragrant.

4

Stir in the flour until vegetables are fully coated. Slowly stir in red wine and bring to a boil. Add beef stock, turn heat to high, and return to a boil.

5

Add potatoes to pan with beef followed by the stew, ensuring potatoes are fully submerged. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours.

6

Remove pan from Suvie and stir in peas. Season to taste with salt and pepper. Divide between bowls and serve.

Beef Stew With Red Wine And Vegetables

Ingredients

14 Ingredients

Instructions

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