Author: Chef Cloud Wine

Ingredients

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

Directions

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Ingredients

2 (28 ounce) cans whole peeled tomatoes
1 (6 ounce) can tomato paste
4 tablespoons olive oil
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1/2 tablespoon salt
1/2 cup red wine

Directions

In a medium bowl, blend the whole tomatoes and paste; reserve.

In a large saucepan, warm olive oil over medium-low heat and add garlic; cook for a few minutes, but make sure to not brown the garlic.

Pour tomato mixture in saucepan and stir; cook over medium heat for 10 minutes. Add parsley, salt and wine; reduce heat to low and simmer, stirring occasionally, until sauce thickens; serve.

Ingredients

2 slices Irish bacon, diced
1 medium head cabbage, cored and cut into wedges
2 tablespoons melted butter
2 teaspoons ground nutmeg
2 cups water
salt and pepper to taste
1/2 cup red wine vinegar

Directions

Preheat your oven’s broiler.

Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 15 minutes. Meanwhile, cook bacon in a skillet over medium-high heat until crisp. Drain and set aside. Drain cabbage, and drizzle with melted butter. Sprinkle with bacon and nutmeg. Transfer to a baking dish.

Place under your oven’s broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper and vinegar as desired.

Ingredients

3/4 cup Newman’s Own Caesar or Light Caesar Salad Dressing
1/4 cup dry white wine (or water)
1 tablespoon small capers, rinsed
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped basil leaves
1/2 cup dry bread crumbs
1 pound large shrimp, cleaned, deveined and butterflied
1 (14 ounce) can can artichoke hearts, in brine, drained and quartered

Directions

Heat oven to 375 degrees F. Combine Newman’s Own Caesar or Light Caesar Salad Dressing, wine, capers, parsley, and basil in 9×13-inch glass casserole. Remove 1/4 cup of mixture and reserve. Add shrimp and artichoke hearts to casserole; coat well with sauce.

In a small bowl, mix breadcrumbs with reserved 1/4 cup dressing mixture and sprinkle evenly over shrimp and artichokes. Bake for 20 minutes. (If desired, place casserole under broiler for a few minutes to lightly brown the top.)

Serve shrimp over couscous or rice pilaf.