Skillet Beef in Wine

April 5th, 2012

Sorry about this picture.  It looks like the Leaning Tower of Pisa.  Maybe a tad too much of the Hendry wine?  But seriously, when you photograph your food, you sometimes have to do it in a hurry because there are people waiting to eat.  There was little time for me to make adjustments.

There has been little time to do any serious cooking either.  That is why this quick stew of beef, potatoes, carrots and mushrooms is so reliable.   It cooks quickly because the beef is sirloin and doesn’t require the slow braise that chuck usually needs.  It is just a matter of cubing your beef and vegetables, sauteeing them in batches and simmering the mixture in beef broth for about an hour, with a last minute infusion of flour and wine.  So easy.

It is nice to be home with my collection of copper pans again.  I have a history with them.  It is just a shame that I do not have the wall space to hang them like Julia.

Hendry Wines out of Napa Valley are some of our favorites.  When we visited there years ago we stayed at a bed and breakfast outside of St. Helena and the Innkeeper was a distributor for the small winery.  What fascinated us was that the winemaker at Hendry was both a farmer and a nuclear physicist.   We are fortunate that we have a generous family member who brings us Hendry Wines regularly.  In a blind wine tasting that we conducted last year, Hendry Wines won hands down in all catagories.

Enjoy.  We are off for a few days visiting the kids for Easter.


1 1/2 pounds boneless sirloin steak
2 cups sliced carrots
2 cups sliced mushrooms
1 onion chopped
1 pound red potatoes cut into cubes
1/2 teaspoon thyme
Salt and Pepper to taste
1 can low sodium beef broth
2 tablespoon flour
3/4 cup red wine

Cut steak into 1-inch cubes.  Coat a large nonsick skillet with 1 tablespoon oil and place over medium-high heat until hot.  Add steak cubes; cook 4 minutes or until steak loses its pink color and is browned on all sides.  Remove steak cubes from skillet, and drain well.

Recoat skillet with 1 tablespoon oil; place over medium-high heat until hot.  Add carrot, mushrooms, onion and potatoes; saute 5 mintues.  Return steak to skillet.  Add thyme, salt, pepper and beef broth; stir well.  Cover, reduce heat, and simmer 50 minutes or until meat and vegetables are tender, stirring occasionally.

Place flour in a small bowl; gradually add wine, blending with a whisk.  Add to steak mixture, and cook, uncovered, 5 minutes or until thick and bubbly, stirring occasionally.

Printable recipe

8 responses to “Skillet Beef in Wine”

  1. Rita says:

    This is our kind of comfort meal; I already printed and added to my Pinterest. Your picture is perfect, but I know what you mean about trying to get that photo for your blog. Happy Easter Penny to you and your family!

  2. Pondside says:

    This sounds very much like my stew recipe – comfort food like no other with a salad and crispy baguette.
    Last night before my Jazzercise class I chopped parsley and pistachios so that when I came home at 7:30 I could finish up – we so enjoyed the Scallops, Parsley and Pistachio. Thank you!

  3. Lorrie says:

    Enjoy your Easter time with your kids. This meal sounds delicious, comforting and just perfect for a rainy, cold spring evening.

    Thanks for commenting on my blog. Pondside directed me to you – and I’m grateful to her for that.

  4. Sounds yummy! Have a great time with your family on Easter…I will get a hold of you soon. Still tons of boxes to unpack.

  5. Big Dude says:

    A simple dish perhaps but it looks delicious.

  6. Enjoy your Easter with the kids. A meal like this is so comforting and at the same time delicious. Happy Easter weekend Penny.

  7. Robin Sue says:

    There is nothing like a good stew, so comforting! That copper pot is so pretty, have you had it a long time- you said you had a history with your copper pots, so I was wondering about them. I have made enemies with my new stainless pots and pans- too overrated in my opinion. My guess is that copper and cast iron have to be the best for cooking. Looks like you had a nice Easter too! Cameron has gotten so big!

  8. Hi there! I haven’t stopped by in a while . . . don’t know why, because I really enjoy your blog! Another thing I enjoy – a good bowl of beef stew! Yum! Thanks for sharing your delicious recipe!


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