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Beef Stew with Red Wine Recipe

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This recipe for Beef Stew with Red Wine, by , is from The Supron Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeannette O'Sullivan


Boneless beef chuck, cut into large cubes, about 4 lbs.
Onions, cut into large chunks, app. 2 lbs.
1-2 cups red wine
1-2 cups Beef stock
3 tablespoons Brown sugar
3 tablespoons red wine vinegar
3-4 tablespoons fresh, chopped parsley
1-2 tablespoons tomato paste
Salt and pepper to taste

Using a heavy kettle, brown onions in a small amount of oil.
In a separate large frying pan, brown beef chunks.

When onions are browned, add beef to kettle.
Add remaining ingredients, and simmer partially covered for app. 2-3 hours.

Good served over noodles.




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