french beef and red wine stew on garlic mashed potatoes. This was nothing short of AMAZING. However, my husband suggested that about 1/2 the amount of wine might be better, as he found that flavor to be a little more pronounced than he would like. So next time I think I will do 1/2 bottle of wine and sub beef stock for the rest. It was great the first way too!
Slice of Southern: Red Wine and Rosemary Flat Iron Steak 2 (1-pound each) flat-iron steaks cut into 4 pieces 2 garlic cloves, mashed 1 teaspoon fresh parsley, chopped 1 teaspoon dry mustard 2 tablespoons olive oil 1 cup of dry red wine 1 teaspoon fresh rosemary leaves, chopped Salt and freshly-ground black pepper
Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is extremely lean, tender and moist, and it makes an ideal stew. He does not use stock, demiglace or even water. He makes his stew strictly with a robust red wine. This rich, winey beef stew is always a hit with his chef friends.