This Beef & Barley Stew makes a perfect cold weather, warm you up from the inside out, meal. Loaded with savory chunks of stew beef, a bevvy of tender veggies, and earthy barley all in a red wine infused beef broth base? It’s soul food, easy enough for anyone to make & enjoy.
The classic dessert has been given an adult makeover. Generous scoops of vanilla ice cream and sweet maraschino cherries swim in a glass full of sparkling red wine- these Red Wine Ice Cream Floats are just what the doctor ordered after a long hard day.
A velvety cupcake topped with a rich and creamy buttercream frosting is always a treat. These Dark Chocolate Cupcakes with Red Wine Buttercream are the perfect something sweet for sharing with someone special in your life.
I’ve always loved a good beef stroganoff. Typically, I use stew beef, but a few months back we tried it using plain old ground beef (since it thaws and generally cooks quicker) and it was just as big a hit as the original. We’re no stranger to using wine, even beer, in our cooking. Here the red wine adds the ‘oomph’ that puts this beef stroganoff ahead of the rest. This recipe offers gourmet flavor on a budget.
Ground Beef Stroganoff with Thyme and Red Wine
recipe originally from Manilla Spoon
2 tbsp olive oil
1 lb ground beef
4 tsp minced garlic
1 medium onion, diced
salt and pepper, to taste
2 tsp paprika
1/2 tsp garlic powder
2 tsp Worcestershire sauce
1/2 cup red wine
1 cup chopped Bella mushrooms
2 tsp dried thyme
3/4 cup beef broth
1/2 cup sour cream
16 oz pasta (like penne) or wide egg noodles
1. Cook pasta according to package directions. While the water is boiling heat the oil in a large skillet over medium heat. Saute the onions and garlic for a minute. Crumble the beef and cook until it’s fully browned. Season with salt, pepper, paprika, garlic powder, and Worcestershire. Stir occasionally.
2. Pour in the red wine. Let boil until it has evaporated.
3. Add in the dried thyme and mushrooms and let cook until the juices/liquid of the mushroom have been released. Pour in the beef broth and stir in the sour cream. Simmer until the mixture thickens, stirring occasionally, about 5-7 minutes.
4. Either mix the ‘sauce’ with the pasta or serve on top of your pasta of choice. A sprinkle of Parmesan cheese on top is the perfect piece de resistance.