SLOW-COOKED RED WINE BEEF STEW
Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
- When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
- Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
- Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
- Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
- Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
- Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
- When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
- Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams
SLOW COOKER RED WINE STEW
Super easy and beyond delicious. Lean yet tender chuck roast, hearty potatoes, mouth-watering mushrooms, all in an aromatic, creamy red wine broth. I'm in college, so this is easy and affordable: few ingredients, loads of flavor. Served well over mashed potatoes.
Provided by JessFontenot
Categories Stew
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Grease slow cooker bowl with olive oil.
- Season roast with salt and pepper. Lay inside the slow cooker.
- Throw in onions, potatoes, and mushrooms, in that order.
- In a separate medium bowl, whisk together soups, water, wine, and soup mix. Pour over the roast and vegetables.
- Cover with lid and slow cook on low for 6-8 hours.
- Break up the meat with two forks when cooked and serve over a dollop of mashed potatoes.
Nutrition Facts : Calories 516.5, Fat 30.6, SaturatedFat 10.8, Cholesterol 82.5, Sodium 1841.6, Carbohydrate 27.5, Fiber 2.6, Sugar 4.3, Protein 25.4
SLOW-COOKER RED WINE-BEEF STEW
End your day with our hearty and delectable Slow-Cooker Red Wine-Beef Stew. This red wine-beef stew includes is a mix of meat and your favorite veggies.
Provided by My Food and Family
Categories Recipes
Time 7h45m
Yield 8 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 6 g, Protein 20 g
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