Grapefruit infused Provincial Beef a la Chardonnay and Mushrooms

Wedding bells are ringing.

Grapefruit Infused Provincial Beef Stew a la Chardonnay and Mushrooms |
This weekend two of our closest buddies tied the knot. I must confess that I am a sucker for weddings. I love all the bells and whistles that come with it. It has been 3 years since I walked down the isle and I would do it again in a heartbeat – minus the expenses. The dress, first kiss, first dance, –want to crawl under the table and die – speeches and hours of plastered smiles are all worth it in the end.
White Mushrooms |
Okay, enough with the wedding stuff. Last week I attempted to make Provincial Beef Stew. Provincial beef stew originated from Southern France. I have always wanted to travel to France. Since I haven’t yet achieved this goal, I decided to transport myself there via food. So what was the verdict? It was so very tasty. I decided to use Chardonnay instead of the traditional red wine and added a few other ingredients to make it a bit more hearty. Being that hubby is abstaining from starches for the next 40 days, I have to get creative with our dinners.
Beef Stew Ingredients |
After 2  hours of anticipation and a house filled with the aroma of yummy-ness, my husband and I were able to dig in and chomp down on this delicious dish. The beef was so tender and fell apart at just the touch of a fork. Despite being made without the traditional potatoes, I can honestly say that it was so good. Once we get past this 40-day period, I will definitely make this again with potatoes and serve it with a baguette.
Beef Stew |
Below is the recipe for this meal:
2 lbs of Beef Chunks
1 1/2 cup of Chardonnay
3 cups of White Mushrooms
2 cups of Celery, chopped
2 cups of Carrots, chopped
1/2 cup of Parsley, chopped
3 whole Cloves
1 can of Tomatoes, chopped {with juices}
2 tablespoons of Olive Oil
2 tablespoons of Tomato Paste
1 whole large Onion, chopped
1 teaspoon Salt
1 teaspoon Pepper
3 Grapefruit Peels
1 Bay Leaf
1 stick of dry Thyme {leaves only}
Marinate beef chunks for 15 minutes in the fridge.
In a wok, add olive oil and tomato paste over medium heat. Let tomato paste dissolve and oil heat up. Add beef chunks and let brown. Remove beef from wok and set aside.
Add onions and carrots to wok and let cook until onions appear translucent and carrots become tender. Roughly 5-7 minutes.
Add in tomatoes with juices and crush with spoon and let cook for 1 minute. Add cloves, mushrooms, Chardonnay, celery, grapefruit peels, thyme, bay leaf, salt, pepper, parsley and beef. Stir and let liquid come to a boil.
Lower heat and let simmer for 2 to 2 1/2 hours or until beef is tender at the touch of a fork.
Remove bay leaf and cloves.
Remove from heat and serve.

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