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Easy Beef Stew over Rice or Noodles

Wine Pairings: Bordeaux Blend Red, Malbec

Ingredients:

  • 1 large onion, chopped into strings
  • 1/2 fennel bulb, and stalk with leaves chopped
  • 2 celery, stalks chopped
  • 3 garlic cloves, coarsely chopped
  • 2 tablespoons olive oil
  • salt and pepper
  • 3 lbs beef steaks (pot roast cut into bite size chunks but sirloin or 3 lbs stew meat, work just as well)
  • salt and pepper, and flour to coat
  • 1/3-1/2 cup sherry wine
  • 1 (10 1/2 ounce) can beef consomme or 1 (10 1/2 ounce) can French onion soup
  • 2 tablespoons olive oil

Directions:

  1. Saute veggies in the 2 TB olive oil and a little salt and pepper in a large pan until soft (10 mins) -
    remove and set aside.

  2. Salt and pepper meat then sprinkle with flour to coat all sides. Brown meat well on all sides in 2 T olive oil about 10 minutes, Deglaze the pan with the sherry- getting up all the bits. Add soup and vegetables and stir until bubbly.

  3. Serve over rice or egg noodles with green salad.

Recipe from www.food.com

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