Beef Red Wine Stew Recipes

RED WINE BEEF STEW

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-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.

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.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

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.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.