Hearty Beef Stew With Red Wine Food

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HEARTY BEEF STEW WITH RED ONIONS AND ALE

Steps:

• Season the beef all over with salt and pepper. Set aside while you prepare the onions.
• Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
• Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
• Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
• Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
• Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
• If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

HEARTY BEEF STEW

Steps:

• Preheat oven to 225 degrees.
• In a large dutch oven/soup pot, warm oil over medium high heat.
• Add half of beef and season with salt and pepper.
• Brown beef on all sides then remove from pot.
• Brown remaining beef in pot, then remove and set aside.
• Saute onions until browned.
• Add garlic and peppercorns and saute a few minutes more.
• Add flour and toss to coat.
• Reduce heat to simmer.
• Add wine, chicken broth, tomatoes, bay leaves and browned meat.
• Stir to combine.
• Place pot in oven and cook for 1 hour.
• Add potatoes and carrots and return pot to oven for another 2 hours, or until beef is tender.
• Remove from oven and enjoy!

HEARTY BEEF STEW

Steps:

• In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
• Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
• Add coated beef to the stock pot and stir to brown beef.
• Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
• Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.

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.

SLOW-COOKER RED WINE-BEEF STEW

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until evenly browned, stirring frequently. Spoon into slow cooker sprayed with cooking spray. Add vegetables and bouillon cubes; stir.
• Mix tomato paste, wine and A.1. until blended; pour over ingredients in slow cooker. Top with bay leaves; cover with lid.
• Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours). Remove and discard bay leaves, then remove 1/2 cup cooking liquid from slow cooker; mix with flour until blended. Return to slow cooker; mix well. Cook, covered, on HIGH 30 min. or until sauce is thickened. Stir before serving.

HEARTY HOMELY BEEF STEW

Steps:

• Mix together flour, salt, and pepper.
• Dredge meat in flour mixture.
• Braise meat in oil over medium heat in large skillet until browned.
• Add all ingredients except lentils and parsley to stockpot/slowcooker. Set to low heat on cooker/stove.
• Cook six hours.
• Add lentils; cook additional two hours.
• Add parsley. Enjoy!

HEARTY BEEF STEW

Steps:

• In a medium bowl toss beef stew meat with the flour and set aside.
• Heat a dutch oven or heavy bottom pot on medium-high heat. Add half of the vegetable oil and add half the meat, half of the salt, and pepper. Brown for 3-4 minutes turning the meat halfway through. Remove meat and repeat with the rest of the meat.
• Add the rest of the oil and add carrots and onions, cook for 3-4 minutes then add garlic and tomato paste.
• Add back in the browned beef and pour in the beef stock, wine, Worcestershire sauce, thyme, and rosemary. Stir and heat on high until it comes to a low boil reduce heat, cover and simmer 1 hour.
• Add in potatoes, cover, and simmer until potatoes are tender for about 45 minutes.
• Add in frozen peas, let heat through 5 minutes. Garnish with fresh chopped parsley and serve!

INSTANT POT BEEF STEW

Steps:

• Trim any large pieces of extra fat from the beef and cut into 1" pieces.
• Turn Instant Pot to SAUTE and add 1 tablespoons of olive oil. If cooking on stovetop add 1 tablespoon olive oil to a large oven proof pot and heat on medium high. Preheat oven to 275°Heat oil until shimmering and add half of the beef in a single layer. Do not crowd the meat or it will steam instead of saute. Sprinkle with half of the salt and pepper and let cook undisturbed for about 4 minutes on each side, or until the cubes have a dark brown crust. Transfer to a clean bowl and continue by sauteeing second batch, adding additional 1 tablespoon olive oil, salt and pepper. Remove meat and add to bowl with first batch of meat.
• Add 1 tablespoon of olive oil, heat, and add onions to the pot and saute until softened and lightly browned. Add garlic and saute for 30 seconds.
• Add red wine and delgaze by scraping bottom of pot to loosen browned bits. Allow wine to reduce by half. Add the beef broth.
• Add carrots, potatoes, herbs and Worcestershire sauce and stir together. Add meat and any juices that have accumulated in the bowl.
• Add the tomato sauce on the top.
• INSTANT POT:Close Instant Pot and seal. Set pressure to HIGH for 35 minutes, and then allow a 13 minute natural release. Vent to release remaining pressure and carefully open lid.OVEN:If preparing on stovetop, cover pot and put in preheated oven for about 2 hours. Check at 1.5 hours to see if you need any extra liquid. If needed, add water or additional broth. Stew is done if the beef can be shredded with a fork.
• In small bowl combine 2 tablespoons water and cornstarch.Remove bay leaf and stir peas.Stir cornstarch mixture into stew and gently mix until well blended and stew has thickened.
• Serve with parsley sprinkled on top as garnish.

HEARTY BEEF STEW

Steps:

• In Dutch oven, place onions, bacon, and beef.
• Cook over medium-high heat until beef and bacon are browned.
• Stir in all remaining ingredients, cover, and bake at 325 degrees for 1 1/2 hours.
• Uncover and continue to bake for 2-2 1/2 hours, stirring occasionally, until beef is fork tender.

ITALIAN BEEF STEW (SPEZZATINO DI MANZO)

Steps:

• Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
• While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
• Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
• Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
• Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!