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|Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings.||Cabernet Sauvignon is at its best with beef. This stew is hearty enough fo the biggest Cabs. If you would like to learn more about this grape, and see the rest of our Cabernet dinner, click the link above.|
|There is nothing like beef stew to warm you up on a cold day. This recipe is just a basic, good old fashioned beef stew - a meal in itself. Serve with a big California Cabernet Sauvignon.|
|2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
|1. In a large boiler over medium heat, brown meat in hot oil.
2. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours.
3. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer.
4. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot.
5. Stir and cook until bubbly.