Warm up with this hearty stew on a crisp Autumn day. Enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.

Ingredients

  • 1 cup onion, chopped
  • 1 cup onion, chopped
  • Beef chuck roast (approx. 2-1/2 to 3 lbs.), trimmed and cut into 2" pieces
  • 8 medium red potatoes, quartered
  • 3 medium carrots, cut into 1-1/2" pieces
  • 2 medium onions, quartered
  • 8 oz. fresh mushrooms, sliced
  • 1/2 cup chopped fresh parsley
  • 1 cup Liberty Vineyards Diamond wine
  • 14.5 oz can beef broth
  • 6 oz. can tomato paste
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme leaves
  • 2 cloves garlic, minced
  • 2 bay leaves

Steps

  • 1
    Heat oven to 325 degrees F. In Dutch oven, place chopped onions, bacon and roast. Cook over medium high heat, stirring occasionally, until bacon and roast are browned (8 to 10 min.) Stir in vegetables. Stir in remaining ingredients. Cover; bake for 2 hours. Uncover; continue baking, stirring occasionally for 1 to 2 hours or until roast is fork tender. Remove bay leaves before serving. Serve stew with crusty bread and enjoy with a glass of Liberty Vineyards Barrel-Select Cabernet Sauvignon.

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