Beef Stew In Red Wine Sauce Recipes

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RED WINE-MARINATED BEEF STEW



Red Wine-Marinated Beef Stew image

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Provided by PittsburghersLuv2eat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h50m

Yield 8

Number Of Ingredients 17

2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed
4 tablespoons cold water, or as needed

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.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

JACQUES PEPIN'S BEEF STEW IN RED WINE SAUCE RECIPE - (3.9/5)



Jacques Pepin's Beef Stew in Red Wine Sauce Recipe - (3.9/5) image

Provided by John_Merillat

Number Of Ingredients 17

2 pounds beef from the flat-iron part of the shoulder
1 tablespoon butter
2 tablespoons olive oil
salt and pepper, to taste
1 cup onion, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 crimini mushrooms
15 baby carrots
1 (5-ounce) piece of pancetta
1/4 cup water
dash of sugar
chopped fresh parsley to taste to garnish

Steps:

  • Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces. Preheat the oven to 350°F. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead. For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan, and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes. To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

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

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.

HEARTY BEEF STEW WITH RED WINE



Hearty Beef Stew with Red Wine image

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

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup water or 1/2 cup beef broth

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.

BEEF STEW IN RED WINE SAUCE



Beef Stew in Red Wine Sauce image

Make and share this Beef Stew in Red Wine Sauce recipe from Food.com.

Provided by Brookelynne26

Categories     Vegetable

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 18

2 lbs beef flat iron steaks
1 tablespoon butter
2 tablespoons olive oil
salt
pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 (750 ml) bottle red wine
2 bay leaves
1 sprig fresh thyme
15 white pearl onions (or cippollini)
15 cremini mushrooms
15 baby carrots
5 ounces piece pancetta
1/4 cup water
1 dash sugar
chopped fresh parsley

Steps:

  • Cut the meat into 8 pieces.
  • Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
  • Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
  • Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
  • For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
  • Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
  • To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

BEEF STEW WITH RED WINE AND HOISIN SAUCE



Beef Stew with Red Wine and Hoisin Sauce image

A hearty beef stew to enjoy on a chilly winter day

Provided by Marilena Leavitt

Categories     Main course

Time 2h15m

Yield 6

Number Of Ingredients 11

4 TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly ground pepper
3½ cups onions, chopped
2 cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 TBSP. cornstarch mixed with 1 TBSP. water
2 TBSP. fresh parsley, chopped

Steps:

  • Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
  • Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
  • Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
  • Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  • Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

BEEF STEW IN RED WINE SAUCE



BEEF STEW IN RED WINE SAUCE image

Categories     Soup/Stew     Beef     Stew     Dinner

Number Of Ingredients 18

2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta
1/4 cup water
Dash of sugar
Chopped fresh parsley

Steps:

  • 1.Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces. 2.Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides. 3.Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover. 4.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead. 5.For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. 6.Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes. 7.To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

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  • Buy about 2 pounds of beef from the flatiron part of the shoulder, and remove the skin or sinew from the top. This is about half of a whole flatiron, depending on the size. Alternatively, use lean beef chuck in the same manner. Cut it into 8 pieces.
  • Preheat the oven to 350°F. Melt the butter and olive oil in a nice cast-iron pan attractive enough for the table. Arrange the pieces in one layer in the skillet, and sprinkle them with salt and pepper. Cook on top of the stove over medium-high heat for about 8 minutes, browning the meat on all sides. Add the onion and the garlic. Cook for another 2 minutes, stir to mix, and add the flour. Mix in well, so the flour doesn’t form lumps, and stir in the red wine. Add the bay leaves, the thyme, salt, and pepper, and bring to a boil, Stir well and cover, remove from heat.
  • Place in the oven and cook for about 1½ hours. The meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead and the garnish added at the last moment.
  • For the lardons, bring the pancetta and 2 cups of water to a boil in a saucepan, cook for about 30 minutes, until practically cooked. Remove, and when cool enough to handle, cut the pancetta into ½-inch slices and then cut the slices into 1-inch-wide lardons. You should have about 1 cup.
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BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN | FOOD ...
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Servings 4
Total Time 2 hrs 40 mins
  • 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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RED WINE BEEF STEW - FOX AND BRIAR
2015-12-14  · Instructions. Preheat oven to 325°F. Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often …
From foxandbriar.com
Estimated Reading Time 6 mins
  • Heat 3 tablespoons of olive oil in a dutch oven over medium high heat. Add onions and season with kosher salt. Cook, stirring often, until golden brown, about 20 minutes.
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BEEF WITH RED WINE SAUCE RECIPE | MYRECIPES
2006-01-20  · Recipes; Beef With Red Wine Sauce; Beef With Red Wine Sauce. Rating: 3.5 stars. 23 Ratings. 5 star values: 7 4 star values: 7 3 star values: 3 2 star values: 5 1 …
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Total Time 6 hrs 15 mins
Servings 6
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JACQUES PEPIN'S BEEF STEW IN RED WINE SAUCE - COOKING ON ...
2013-02-17  · Instructions. 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 …
From highlandsranchfoodie.com
Estimated Reading Time 4 mins
  • 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.
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HOMEMADE BEEF STEW IN RED WINE | LEMON BLOSSOMS
2016-11-06  · Pour the vegetable-wine mixture over the beef and mix well to combine. Add enough broth to cover the beef. Cook on low for 6 hours. In a medium sauté pan over …
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Estimated Reading Time 7 mins
  • Dry the beef cubes with paper towels and season with salt, pepper and garlic powder. Toss the beef with the flour (do not flour the beef until you are ready to brown it).
  • Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the flour-coated beef to the hot pan in batches and in a single layer making sure you do not over crowd the pot. Sear on all sides until the beef turns golden brown. Remove the seared beef to a plate and continue searing until all the beef is browned. Set aside.
  • Add more oil to the pan or Dutch oven if needed. Add the onions and carrots and sauté for about 5-7 minutes or until the onions become translucent. Add the garlic and sauté for another 1 - 2 minutes.
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THE DUTCH OVEN BEEF STEW WITH RED WINE YOU'LL CRAVE ...
2021-01-15  · Add the red wine, beef broth, thyme and bay leaf. Cover the pot tightly with the lid and turn up the heat to medium high. When the broth and wine mixture starts to boil …
From garlicandzest.com
Estimated Reading Time 7 mins
  • 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.
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RED WINE BEEF STEW - THE COOKIE ROOKIE® - EASY RECIPES
2020-05-18  · Heat oil and butter in a large Dutch oven set over medium heat. Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the …
From thecookierookie.com
Estimated Reading Time 6 mins
  • Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.
  • Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES

From jamieoliver.com
  • Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
  • Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over.
  • While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
  • Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
  • Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
  • Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
  • Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
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BEEF STEW WITH RED WINE SAUCE | HEINEN'S GROCERY STORE
Season the stew meat with the Two Brothers Steak and Burger Seasoning. Heat a 3-quart pot over medium-high heat and add the olive oil. When the oil shimmers add half the …
From heinens.com
Estimated Reading Time 4 mins
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BEEF STEW IN RED WINE SAUCE RECIPE | WINE RECIPES, JACQUES ...
Mar 1, 2015 - Beef Stew in Red Wine Sauce - For this beef stew, Jacques uses a special piece of the shoulder called the flatiron steak. This long, narrow piece is …
From pinterest.ca
Estimated Reading Time 1 min
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BEEF STEW RECIPE - RED WINE SAUCE, BACON AND VEGGIES - YOUTUBE
This beef stew recipe is way easier than people think and its so good and affordable! I hope you like it.Music by GrimskunkLa Vache - Meltdown - Indica Recor...
From youtube.com
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BEEF STEW IN RED WINE SAUCE - FOODAILY - HOME
Beef Stew in Red Wine Sauce. Add a touch of elegance to the classic beef stew recipe with a dash of red wine that makes for a deep-flavored and robust …
From foodaily.me
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