Red Wine Beef Stew Servings: 4 to 5 Time: approximately 4 hours 1 pound stewing beef; cut into 1 inch cubes 1/4 cup flour 2 tablespoons (or more) olive oil 2 cloves garlic; minced 1/2 teaspoon thyme 3/4 cup carrots; sliced 1 small bay leaf 2 sprigs parsley; minced 2 tsps beef bovril 2 medium onions; chopped 2 cups dry red wine 8 oz mushrooms; sliced 4 each tomato; chopped Heat oven to 325 F. Heat oil in large frying pan. Saute onions until soft and golden. Transfer onions to casserole. Coat beef cubes with flour. Heat oil in frying pan, brown beef in batches. Transfer to casserole. Deglaze pan with wine. Add garlic and beef bovril. Pour over the meat. Cover and bake 1 hour. Add remaining ingredients. Cover and bake 2.5 hours. If necessary, thicken gravy with a little flour or cornstarch. Comments: This is particularly good served on riced potatos. It is best baked in an earthenware type casserole or corning ware casserole although any other type of Dutch oven will do. It is also best if prepared a day ahead of time to allow the flavors to blend. Return to Beef Recipes