Pinot Noir Beef Stew Food

PINOT NOIR BEEF STEW

Pinot Noir Beef Stew image

Make and share this Pinot Noir Beef Stew recipe from Food.com.

Provided by janderson48

Categories Meat

Time 2h20m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb stewing beef, cut into bite size cubes
1 parsnip, cubed
1/2 onion, chopped
2 garlic cloves, minced
2 carrots, cut into 1/4 in slices
1 1/2 cups pinot noir wine
4 cups unsalted chicken stock
1 tablespoon olive oil
1 bay leaf
1 teaspoon herbes de provence
1 tablespoon cornstarch
1/4 cup water
salt and pepper

Steps:

Heat olive oil in a 3 quart dutch oven over medium high heat. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Sauté until translucent. Add about one half cup of the wine. Scrape the brown bits from the bottom of the pan. Add remaining wine, beef, carrots and parsnip cubes to the pan. Lower heat and simmer for about 10 minutes. Add broth, bay leaf and Herbs de Provence, stir and cover pan. Let simmer for about 2 hours. Add more water if necessary. Prepare sour cream mashed potatoes the last 30 minutes of cooking. When stew is done thicken with 1 tablespoons corn starch mixed with ¼ cup water. Serve over sour cream mashed potatoes.

Nutrition Facts : Calories 519.6, Fat 15.1, SaturatedFat 4.1, Cholesterol 72.6, Sodium 284.8, Carbohydrate 32.1, Fiber 4.7, Sugar 7.1, Protein 36.1

RED WINE BEEF STEW

Red Wine Beef Stew image

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

Ingredients

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

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.

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In a large bowl, cover the beef with the wine. Add the onions, carrots, thyme, bay leaves and herbes de Provence, cover and refrigerate overnight.
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