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Sweet Merlot Beef Stew Recipe by Paula Deen

Easy Level
75 MIN 15 Prep + 60 Cook
Servings
$ /Serving
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Easy Level
75 MIN 15 Prep + 60 Cook
Servings
$ /Serving

Sweet Merlot Beef Stew Recipe by Paula Deen

Easy Level
75 MIN 15 Prep + 60 Cook
Servings
$ /Serving

Ingredients

  • 4 slices bacon, rendered
  • 2 lb chuck roast, cut into 2" pieces
  • 1 1/2 teaspoons salt
  • 2 tablespoons T Flour
  • 1/4 cup C Paula Deen Merlot Steak Sauce
  • 1 1/2 cups C Red Wine
  • 1 1/2 cups water
  • 1 teaspoon fresh thyme
  • 2 garlic cloves, minced
  • 1 lb pearl onions
  • 1/2 lb button mushrooms, chopped
  • 2 tablespoons fresh parsley, chopped

Preparation

In a medium saute pan fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat. Sprinkle with salt, pepper and flour. Toss to coat evenly.

 

Place beef in a heavy 4 qt. saucepan.

 

Add reserved bacon (chopped), Paula Deen Merlot Steak Sauce, wine, water, thyme and garlic.

 

Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.

 

In the final 10 minutes, add the mushrooms and parsley. Add additional water if necessary. Salt and pepper to taste. Serve along side crusty tuscan bread for dipping.

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Preparation

In a medium saute pan fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat. Sprinkle with salt, pepper and flour. Toss to coat evenly.

 

Place beef in a heavy 4 qt. saucepan.

 

Add reserved bacon (chopped), Paula Deen Merlot Steak Sauce, wine, water, thyme and garlic.

 

Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.

 

In the final 10 minutes, add the mushrooms and parsley. Add additional water if necessary. Salt and pepper to taste. Serve along side crusty tuscan bread for dipping.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product