Good Lifestyle

Imagine it: it's the death of winter. You have endured a long day of injustices in the office and you arrive at the cold, wet and hungry house. But when you open the front door, the smell strikes you:beef and red wine and vegetables,baked In a state of delicious while you worked. Now it's comfort. Behold, our classic beef stew in red wine recipe.

Nutrition:410 calories, 13 g of fat (4 g saturated), 600 mg of sodium

Serve 8

You will need

1 tablespoon canola oil
3 lb sirirloin roasted, chest breast or chuck, cut into 1 "cubes
1 tablespoon of flour
Black salt and pepper
2 medium onions, chopped
1 dry cupRed wine, like Pinot Noir or Cabernet Sauvignon
2 tablespoons of tomato pulp
2 cups of chicken broth
3 bay leaves
8 fresh thyme branches (or 1 tsp dried)
6 medium red potatoes, cut into 1/2 "pieces
3 medium carrots, peeled and chopped
2 cups onions frozen pearls
1 cup of frozen peas
Fresh parsley or chopped Gremolata

How to do it

1. Heat 1/2 tablespoon of oil in a largecast iron or skipped pan on high average heat. Combine beef and flour in a bowl, season with salt and pepper, and mix the beef slightly.
2. Working in two lots to avoid cluttering the pan, springs the beef into hot oil, turning from time to time until it is nicely brown. Transfer to a slow cooker.
3. Add the remaining oil to the pan.
4. Add the chopped onions and cook for about 5 minutes until it is slightly brown.
5. Stir in the wine and tomato paste, scratching the bottom of the pan to release golden bits.
6. Pour the onion mixture on the beef, then add the broth, the leaves of the bay and the thyme.
7. Adjust the slow cooker at the cover and cook for about 4 hours (or cheap for 8 hours) until the beef is at the range.
8. An hour before serving, add potatoes, carrots and pearl onions.
9. Five minutes before serving, add peas.
10. Discard the bay leaves and thyme branches and seasoned with black salt and pepper.
11. Serve with parsley or Gremolata if you wish.

Eat

While the classic beef stew is delivered without splashing trim, intense meat dishes like this one are preferable to finish with a fresh and contrasting note. Cue Gremolata, a combination of garlic, parsley and lemon used to garnish boldItalian dishes like Osso Buco. The combination also works perfectly on grilled steak, roasted chicken and even pasta. To do, combine 2 spoons with chopped garlic with 1/2 cup of fresh pardon of eminence and 1 tablespoon of grated lemon zest.

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