Seriously Simple: Classic vegetable beef stew warms you up on a chilly day
By Diane Rossen Worthington, Tribune Content Agency
on
1 cup red wine like zinfandel or merlot
1/4 cup tomato paste
2 cloves garlic, minced
1 bay leaf
4 sprigs parsley
1 sprig fresh sage or 1/2 teaspoon dried sage
3/4 pound baby carrots, peeled
1 bag (7 ounces) frozen pearl onions, defrosted
2 tablespoons finely chopped fresh parsley
1. Pat the meat dry. Place the flour in a lock-top plastic bag, and add salt and pepper. Shake it. Place the meat in the bag and seal it. Shake the bag around until the beef is lightly coated with the flour.
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