When I was growing up, it was all about my mom's infamous beef pot roast. I can't ever recall us having any beef stew though. When I asked her why she never made it, she said it was 'just something she wasn't too fond of'.

Well, I've managed to change her mind with this recipe.

My picky brother even gave me a thumbs-up for this stew! And... I think I only got a thumbs-up because he was busy stuffing his face with the other hand.

The meat in this stew ends up so tender that it starts to fall apart and shred into smaller and more 'bite sized' pieces.

With the addition o red wine and cloves, my house smelled absolutely amazing at this sat on the counter top all day to cook effortlessly into a hassle-free and impressive dinner for the masses.

My brother, who is new to the world of cooking, was instantly asking for the recipe. So... this one is dedicated to him!

Red Wine Beef Stew
TheSkinnyFork.com

The Skinny:
Servings: 8 • Size: About 1 1/2 C. Stew • Calories: 236.2 • Fat: 8.7 g • Carb: 12.9 g • Fiber: 4.6 g • Protein: 24 g • Sugar: 5.8 g • Sodium: 311.1 mg

Ingredients:
2 Lbs. Beef Bottom Sirloin Tri-Tip Roast, Trimmed of Fat & Cut into 1" Cubes
3 C. Beef Broth (I used no sodium bullion + water.)
1/2 C. Dry Red Wine (Not a wine-o? Substitute beef broth!)
4 Medium Carrots, Peeled & Chopped
3 Celery Stalks, Chopped
1 Medium Onion, Chopped
2 15 Oz. Cans of Diced Tomatoes, No Salt Added & Undrained
8 Oz. Fresh Mushrooms, Sliced
4 Garlic Cloves, Chopped
1 Tbsp. Red Wine Vinegar
2 Bay Leaves
1 Tsp. Dried Oregano, Parsley or Basil (I used some of each.)
3/4 Tsp. Dried & Crushed Rosemary
1/2 Tsp. Ground Cloves
Salt & Pepper to Taste