Beef Stew With Red Wine Vegetables Recipes

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.

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.

BEEF STEW WITH RED WINE AND VEGETABLES

Steps:

• Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally.
• Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn.
• When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes.
• Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie.
• Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more.
• Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more.
• Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve.

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.