Hearty Herb And Cabernet Beef Stew Recipes

BEEF STEW WITH CARROTS AND FRESH HERBS

Steps:

• Preheat the oven to 325 degrees F.
• Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the beef in a single layer in the hot oil, making sure not to crowd the pan (you might need to cook the beef in batches). Brown the meat on all sides. When brown, add onions and steam over the beef, 2 to 3 minutes. Add the wine and vinegar and cook until all of the liquid evaporates, 10 to 15 minutes. Add stock and mustard and continue to simmer about 8 to 10 minutes more. Meanwhile, in a medium skillet, add parsnips and enough water just to cover. Add 2 tablespoons butter, brown sugar, and bay leaves and simmer until parsnips are slightly tender, 4 to 5 minutes. Drain, discard bay leaves, and set parsnips aside. In the same pan, add carrots and enough water just to cover. Add remaining 2 tablespoons butter and the olive oil. Simmer until slightly tender, 4 to 5 minutes. Drain and set aside.
• Cook and finish the stew: Add the parsnips and carrots to the beef. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities that form on the surface. Taste for seasoning. Allow it to "rest" for 15 minutes before serving. Stir in the peas, parsley and chives.

GARLIC AND HERB BEEF STEW

Steps:

• Preheat oven to 300 degrees F.
• Coat meat with flour. Brown meat in oil in a large heavy Dutch oven on all sides about 10 minutes.
• Add remaining ingredients to the Dutch oven and mix well.
• Cook at 300 degrees F for 3 hours.
• May simmer, covered, on stove top until meat is tender.
• May also use crockpot and cook on low for 7 to 8 hours.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

HEARTY BEEF STEW

Steps:

• In a large 6 quart stock pot saute onions and garlic in olive oil on medium heat.
• Place beef, flour, salt and pepper in a large ziplock bag and shake to coat.
• Add coated beef to the stock pot and stir to brown beef.
• Once beef is browned add stock, bay leaves, sugar, wine, thyme, parsley, dill, mustard and worcestershire sauce.
• Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours.
• Add carrots, mushrooms and potatoes, simmer for an additional 1/2 hour or until they are tender and ready to eat.