Blogichef Recipe (3)

This one comes from The 5 In 10 Cookbook:5 Ingredients in 10 Minutes or Less. Wonderful little book.

Skillet Beef Stew In Red Wine

Frozen peas and pearl onions need only to be heated through. If you have any leftover cooked vegetables, such as carrots or potatoes, feel free to add them,too.

1 package (10 ounces) frozen peas and pearl onions
1 1/2 pounds boneless beef tenderloin tips
2 tablespoons oil (I use olive oil)
1/2 cup dry red wine
1 teaspoon dried thyme leaves
Salt and freshly ground pepper

1. Run frozen vegetables under hot water or microwave on High for 1 to 2 minutes to thaw. Drain well.

2. Cut the beef into 1-inch cubes. Heat the oil in a large frying pan. Add the beef cubes and cook over high heat, stirring, until the beef is browned on all sides, about 4 minutes.

3. Add the wine and thyme. Cook for 2 minutes. Then stir in the peas and pearl onions and continue cooking, stirring, occasionally, until the vegetables are heated through, about 2 minutes longer. Season to taste with salt and pepper and serve.

4 Servings

More recipes at the Blogichef Cookbook Index.