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Red Blend Beef Stew Recipe

Ingredients

2 tablespoons vegetable oil

2 teaspoons dried oregano

1 1/2 teaspoons dried rosemary, crushed

1/2 teaspoon dried basil

3/4 teaspoon dried thyme

1 tablespoon dried parsley

2 cloves garlic, minced

1 teaspoon salt

1 teaspoon chili seasoning

2 teaspoons dried dry onion

3 teaspoons dried cilantro

2 cups beef broth

1 tablespoon Worcestershire sauce

Directions

In a large bowl, mix oil, oregano, rosemary, basil, thyme, parsley, garlic, salt, chili seasoning, dry onion, cilantro and beef broth. Cover and refrigerate at least 8 hours before using for a meat thermometer.

Preheat oven to 350 degrees F (175 degrees C).

Remove beef from fat and fold in the red wine. Place in a large saucepan with water to cover. Cover tightly with aluminum foil and place under 35 degrees F (15 degrees C) for a few minutes. Add bouillon powder and cook over high heat for 5 minutes, stirring occasionally. Remove foil and whisk sauce into beef mixture. Bring to a boil, then reduce heat to low/medium and serve over sweet potato pancakes.