MERLOT BEEF STEW
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.
Provided by Diana Adcock
Categories Stew
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 300 degrees.
- Prepare vegetables, keeping chopped onions aside.
- In a medium bowl combine flour and pepper, set aside.
- In a measuring cup combine beef base with 1 cup hot water, set aside.
- In a dutch oven heat oil over medium-high heat.
- Chop bacon, set aside.
- Cut beef into 1 1/2 to 2 inch chunks.
- Add beef to seasoned flour, toss to coat.
- Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
- Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
- Remove and add to beef bowl.
- Add onions to dutch oven, reducing heat to medium.
- Stir often and keep an eye on them so they do not burn.
- When just golden add tomato paste, whisking constantly for 1 minute.
- Add the merlot, whisking constantly for 1 minute.
- Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
- Add prepared vegetables, stir well to coat.
- Add contents of the beef bowl, stir well to coat.
- Add bay leaves.
- Cover with a lid and place in oven.
- If your oven runs hot reduce heat to 275 degrees.
- Check stew at 3 hours, giving it a good stir.
- Add water if needed.
- Stir again at 4 hours, remove at 5 hours.
- Search out bay leaves and remove.
BEEF MERLOT CROCK POT
I changed around an old recipe of mine for beef stew to get this delicious concoction! I sauteed the onions and garlic in bacon fat and then browned the stew meat pieces in it as well. I had a 1/4 Merlot left over so I added that. YUMMY!
Provided by cas navy
Categories Meat
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
- Add 2 T bacon fat- melt.
- Add chopped onion and garlic.
- Turn down heat to medium low- sauté for 5 minutes.
- Remove and set aside.
- Turn up heat to High- get pan really hot.
- Add more bacon fat or olive oil if pan is dry.
- Quickly brown meat- let each side get browned.
- Place browned meat into crock pot.
- Add 1 cup water to pan to make a beef stock.
- Add 2 bouillon cubes- stir and break up into stock.
- Add 1/4 Merlot (or other red wine) optional.
- Pour over meat in crock pot.
- Spoon onion mixture over meat.
- Cover and cook 10 hours on Low.
- Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.
Nutrition Facts : Calories 448.4, Fat 32.9, SaturatedFat 13.4, Cholesterol 114.2, Sodium 403.6, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 31.8
BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE
The merlot adds depth to the dish.
Provided by GloryB
Categories Everyday Cooking
Time 8h25m
Yield 5
Number Of Ingredients 19
Steps:
- Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
- Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
- Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
- About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g
SKILLET BEEF STEW
Think you can't prepare a hot and hearty stew in under 30 minutes? Well you can! This super stew recipe uses frozen vegetables and prepared gravy, plus it cooks on the stove, so you can serve up steaming bowlfuls in no time.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
Nutrition Facts : Calories 314 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 642mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
BEEF BOURGUIGNON WITHOUT THE BURGUNDY
This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h40m
Yield 4
Number Of Ingredients 12
Steps:
- Generously season beef with salt and pepper.
- Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.
- Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.
- Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.
- Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 550 calories, Carbohydrate 12.3 g, Cholesterol 139.3 mg, Fat 26.7 g, Fiber 1.8 g, Protein 41.2 g, SaturatedFat 9.3 g, Sodium 584.8 mg, Sugar 3.7 g
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