Cold Weather Essentials Wine Marinated Beef Stew Food

COLD WEATHER ESSENTIALS: WINE MARINATED BEEF STEW

Steps:

• 1. PREP/PREPARE
• 2. A note on the wine, and the use of what are called: "cooking" wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin'
• 3. For the beef, I am using an Arm Roast
• 4. If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version... Trust me, you will never miss the anchovies. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 5. Gather your Ingredients (mise en place).
• 6. Add all of the ingredients for the marinade to a saucepan, over medium heat.
• 7. Let simmer, then remove from the heat.
• 8. Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.
• 9. While the marinade is cooling, cut up the beef.
• 10. Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.
• 11. Chef's Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe... 12 hours is fine.
• 12. Remove the beef from the marinade, and reserve the liquid.
• 13. Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.
• 14. Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.
• 15. Increase the heat to medium high, and then cook the beef in the rendered bacon fat.
• 16. Sear all the sides, but do not overcrowd the skillet.
• 17. Add the seared beef to the slow cooker, and mix with the veggies.
• 18. Slow cook for 6 - 8 hours, or until the beef is tender and juicy.
• 19. PLATE/PRESENT
• 20. Serve in bowls with rolls, or crusty bread. Enjoy.
• 21. Keep the faith, and keep cooking

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
• Seal and marinate in the refrigerator over night.
• The next day, Preheat the oven to 325 degrees.
• Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
• Place over high and bring to boil.
• Cover, and PLACE IN OVEN.
• Bake 1 hour.
• Stir in squash, cover and bake for 1 1/2 hours.
• Remove from oven, and stir in the spinach until it is wilted.
• Serve.

RED WINE MARINADE FOR BEEF

Steps:

• In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
• Place beef in plastic bag or shallow glass dish.
• Pour marinade over top; seal bag refrigerate for 2 to 6 hours.

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.