WINE PAINTINGS FOR KITCHENS RECIPES

Steps:

• Thaw shrimp if using frozen cooked shrimp.
• In skillet heat 2 tbsp of olive oil, sauté onion, mushrooms, peppers and zucchini until cooked, about 7 minutes.
• Stir in wine, bouillon and basil.
• Bring to boil, then reduce heat, simmer for another 10 minutes.
• Add cooked shrimp and simmer for about 5 more minutes.
• Season with salt and fresh ground pepper.
• Cook pasta as per instructions on the package label.
• Toss wine sauce with pasta.
• Sprinkle with grated parmesan and chopped parsley.

Steps:

• Heat the olive oil in large skillet or dutch oven, medium-high heat.
• Salt and pepper beef, dust with flour and fry until browned on all sides, about 5 to 7 minutes. (work in batches to avoid overcrowding pan)
• Remove from pan and set aside.
• Add more oil to skillet if necessary. Next add potatoes, celery, carrots, and onion to skillet Cook until potatoes slightly browned (about 10 mins)
• Remove from skillet, set aside.
• Add butter to skillet.
• Add garlic and sauté about 1 minute, until fragrant.
• Deglaze pan with red wine. Add Guinness beer, beef stock, tomato paste, sugar, Worcestershire sauce, thyme and bay leaves.
• Stir to combine and bring the mixture to a simmer. Next, add beef and vegetables back into the skillet or dutch oven.
• Cover and transfer to oven to bake at 350 degrees for 1-2 hours until vegetables and beef are tender.
• If using slow cooker, cook 3-4 hours on low.
• If stew needs to be thickened add slurry (1 tablespoon flour whisked together with 1 tablespoon cold water). Return pot to stovetop and over medium heat slowly stir slurry into the stew stirring constantly. Cook 5-10 minutes until thickened
• Season with salt and pepper to taste.