A Sense of Wine

A Sense of Wine is Wine Sense's journal of new products, techniques and behind the scenes info for those who love to make wine. The authors are the Wine Sense staff. You will be familiar with them as the friendly faces that serve you whenever you stop by one of the stores. Join us as we share our insights on new procucts, advice and our experiences. Please feel free to comment on any posts- we look forward to your input!

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Baked Beef Merlot

January 18, 2010

winesense_icon This recipe was created for last year’s Limited Edition New Zealand Merlot. If you are lucky enought to have made the New Zealand Merlot you’re all set. If not, you can use any Merlot to make this terrific meal that’s great for cold weather. Baked Beef Merlot is a simple ‘mix and cook’ recipe so there’s not a lot of preparation time. Mix the ingredients in a bowl, put them in a casserole and enjoy a glass of wine or two while you wait for it to cook!

You will need:

2 Lbs. Lean Beef Stew Meat cut into one inch cubes

1 Cup  Canned Tomatoes cut up

6 Carrots chopped

3 Medium Potatoes peeled and quartered

1/2 Cup Celery thickly sliced

1 Medium Onion sliced and separated into rings

3 Tbsp. Tapioca

1 Slice Bread crumbled

1 Cup Selection Limited Edition New Zealand Merlot (or any Merlot)

Slow_Cookers_Hearty_Beef_Stew[1]

MMMmmmm.... Baked Beef Merlot!

In a large bowl combine all ingredients, spoon into greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours. Serve right away with a glass of Merlot!

Yield: 6 Servings


Filed under: Recipes by Craig

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