RED WINE BEEF STEW
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Categories Wine Beef Braise Dinner Meat Red Wine Fall Winter Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
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.
RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
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.
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
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.
PARKER'S BEEF STEW
Provided by Ina Garten
Categories main-dish
Time P1DT2h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
BEEF STEWED IN RED WINE WITH PEARL ONIONS AND MUSHROOMS
Posting for ZWT6 German/Benelux region. This comes from recipehound.com. by Everybody Eats Well in Belgium Cookbook/Ruth Van Waerebeek 1996
Provided by Papa D 1946-2012
Categories Vegetable
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch.
- In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
- Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally.
- Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.
NO-PEEK BEEF STEW WITH RED WINE
This has been my mothers beef stew recipe for my whole life. I'm not sure where she got the recipe, but it's been passed around and around. It is very rich and super delicious!
Provided by ShanH
Categories Stew
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
- Add raw stew beef and vegetables.
- Toss to cover.
- Bake at 300 degrees for 5 hours. DO NOT STIR.
- You can use less wine and more water as long as there is 3 cups of liquid used.
Nutrition Facts : Calories 1074.5, Fat 32.2, SaturatedFat 11.8, Cholesterol 131.5, Sodium 1135, Carbohydrate 112.8, Fiber 13, Sugar 19.2, Protein 62.1
RED WINE BEEF STEW
Make and share this Red Wine Beef Stew recipe from Food.com.
Provided by Little Suzy Homemak
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture. Combine 3 tablespoons flour, 1 teaspoon salt, paprika and pepper in a bowl; toss beef with flour mixture.
- Cook beef in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4-6 minutes until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
- Meanwhile, peel turnip, and cut into 1 inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork tender.
- Whisk together remaining 1 tablespoon flour and 1/4 teaspoon salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook stirring often, 20 minutes or until thickened.
Nutrition Facts : Calories 416.8, Fat 17.4, SaturatedFat 6.7, Cholesterol 149.7, Sodium 744.8, Carbohydrate 10.9, Fiber 2.4, Sugar 3.8, Protein 49.8
BEEF STEW WITH CARAMELIZED ONIONS AND RED WINE
Make and share this Beef Stew With Caramelized Onions and Red Wine recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
- Sprinkle with salt and pepper.
- Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
- When oil shimmers, add enough meat to cover bottom in 1 layer.
- Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
- Turn and brown on the other side, about 5 minutes more.
- Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
- When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
- Decrease heat to low and sprinkle the sugar over the onions.
- Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
- Stir in the flour and thyme and increase heat to high.
- Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
- Stir in the tomato paste.
- Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
- Remove from heat and let stand 5-10 minutes before serving to settle flavors.
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THE DUTCH OVEN BEEF STEW WITH RED WINE YOU’LL CRAVE
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4.6/5 (15)Total Time 2 hrsCategory Main CourseCalories 528 per serving
- Sprinkle the spice mix over the cubed beef and use your clean hands to thoroughly blend hte spices with the meat so that the beef is evenly coated.
- Heat a dutch oven over medium heat. When the pot is hot, add the bacon and cook until crisped and fat the fat has rendered. Transfer the bacon to a plate lined with paper towels and set aside.
- Add the seasoned beef cubes to the hot bacon grease, working in batches to evenly brown the beef. Turn the beef cubes occasionally with a pair of tongs. Transfer the beef to a plate and continue in the same method, browning the meat and transferring to the plate.
BEEF STEW WITH RED WINE - IN THE OVEN - GETTYSTEWART.COM
From gettystewart.com
5/5 (4)Calories 349 per servingCategory Soup
- Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 Tbsp canola oil and heat for 1 minute.
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- Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
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