Beef Stew In Red Wine Food

RED WINE BEEF STEW

Steps:

• Preheat the oven to 325°F.
• Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
• Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
• Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
• Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

HEARTY BEEF STEW WITH RED WINE

Steps:

• Combine flour and pepper; coat beef cubes.
• Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
• Sauté onion, celery and garlic until tender.
• Return beef to pan.
• Add beef, broth, wine and spices.
• Bring to a boil, stirring occasionally.
• Reduce to simmer, cover and continue cooking for 1-3/4 hours.
• Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
• Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
• Simmer until thick.

BEEF STEW WITH RED WINE, MUSHROOMS AND HORSERADISH CREAM

Steps:

• In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep. When cool, drain, reserving the soaking liquid, and chop the mushrooms finely.
• Preheat the oven to 325 degrees F.
• Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper. Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil. Brown the beef in the oil in two or three batches, giving the meat some space. Add the browned meat to a bowl or baking dish as you go. Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan. Cook until reduced by a third, about 3 minutes; then pour the wine over the meat. Set aside.
• Add the butter, onions and 1/2 teaspoon salt to the saucepan. Cook until the onions are soft and brown, about 20 minutes. Add the celery and the shiitake and cremini mushrooms. Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes. Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl). Cook, stirring, for 5 minutes. Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl. Bring to a simmer.
• Cover the pan and transfer it to the oven. Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer. Serve in bowls, topped with dollops of Horseradish Cream.
• Whip the cream in a cold metal bowl until soft peaks form. Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine.

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

BURGUNDY BEEF STEW

Steps:

• Preheat the oven to 325 degrees F.
• Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
• Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
• Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
• Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

BEEF WITH RED WINE & CARROTS

Steps:

• Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
• Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

BEEF STEW WITH RED WINE AND VEGETABLES

Steps:

• Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally.
• Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn.
• When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes.
• Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie.
• Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more.
• Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more.
• Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

DELICIOUS BEEF STEW WITH RED WINE AND HOISIN

Steps:

• Pat beef dry with paper towel.
• Season beef with salt and pepper.
• In a Dutch oven, heat the oil over med-high heat.
• Brown meat on all sides in batches, adding more oil as needed.
• Transfer to a bowl.
• In the same pot with remaining fat, saute the onions and garlic until tender.
• Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
• Stir in beef broth and Hoisin; bring to a boil.
• Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
• Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

BEEF STEW WITH RED WINE & VEGETABLES

Steps:

• Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
• Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
• Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
• Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
• Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
• Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
• After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
• Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

BEEF STEW IN RED WINE SAUCE

Steps:

• Cut the meat into 8 pieces.
• Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
• Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
• Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
• For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
• Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
• To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.