Red Wine Beef Stew with Onion, Golden Raisins, and A Side of Carrots

7 thoughts on “Red Wine Beef Stew with Onion, Golden Raisins, and A Side of Carrots”

  1. The stew-I doubled the meat portion and doubled all the other ingredients and it worked wonderfully with lots of complements and the dish was cleaned out totally. As my dear mother used to say “they fell on it”. Thanks Dan

  2. Dear Victoria- made the stew and my mate gave it a 5/5. My mate is not prone to hyperbole so you can feel very good about yourself. The house “smelled great like on a holiday”. We have reused the remains in salads. How much fat should we leave on the meat? KK

  3. Dear Vic,
    Ok! We are making this tomorrow! Any veggie suggestions to go with? (besides the carrots, of course!)

    1. How’s about pureed cauliflower, just cooked cauliflower florets pureed with cream, a dab of horseradish, and a pinch of salt. Perfecto, and right in season.

  4. Dear Vic,
    This looks inviting! I couldn’t find the ‘sidebar’ with Rick’s picture?
    I was just wondering what to fix for Gracie next week-she’s a meat freak, so this should do it.

    1. I guess you were looking at the email notification? Don’t know why the carrots sidebar didn’t show up, but you can see it if you go to the internet: It looks much better there anyway. Enjoy!

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