Follow these steps for perfect results
London broil
cut into stew-sized pieces
small white onions
whole
red wine
garlic cloves
minced
oil
oregano
dried
bay leaves
whole
celery
chopped
salt
to taste
black peppercorns
whole
Brown the beef in a little oil in a large pot or Dutch oven over medium-high heat until seared on all sides.
Add the remaining oil to the pot.
Add the white onions, garlic cloves, chopped celery, oregano, bay leaves, salt, and black peppercorns to the pot.
Pour in the red wine.
Bring the stew to a simmer, then reduce the heat to low.
Cover the pot and cook for 30-40 minutes, or until the beef is tender.
Let the stew rest for at least 15 minutes for the flavors to meld.
Serve hot over rice.
Expert advice for the best results
For a richer flavor, sear the beef well on all sides before adding the other ingredients.
You can add other vegetables, such as carrots or potatoes, to the stew.
Serve with polenta or mashed potatoes instead of rice.
Everything you need to know before you start
15 minutes
The stew can be made a day ahead of time.
Serve in a bowl garnished with fresh parsley.
Serve hot over rice or polenta.
Garnish with fresh parsley.
Serve with a side of crusty bread.
Pairs well with beef stews.
Complements the rich flavors.
Discover the story behind this recipe
Traditional Romanian dish, often served during holidays and family gatherings.
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