Recipe Beef Stew Red Wine

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

BEEF AND RED WINE STEW



Beef and red wine stew image

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal

Provided by Janine Ratcliffe

Categories     Dinner

Time 3h30m

Yield Serves 6

Number Of Ingredients 12

1kg beef shin, cut into chunks and excess fat trimmed
4 tbsp plain flour, well seasoned
olive oil, for frying
2 large onions, diced
1 clove garlic, crushed
1 tbsp tomato purée
a few sprigs rosemary, plus extra to serve, both finely chopped
a few sprigs thyme, plus extra to serve, both finely chopped
375ml red wine
300ml beef stock
½ a small bunch flat-leaf parsley, finely chopped
mashed potato, to serve

Steps:

  • Dust the beef in the seasoned flour then shake off the excess.
  • Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).
  • Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.
  • Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

Nutrition Facts : Calories 402 calories, Fat 15.4 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17.3 grams carbohydrates, Sugar 5.5 grams sugar, Fiber 2.8 grams fiber, Protein 35.5 grams protein, Sodium 0.2 milligram of sodium

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.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS



Red Wine Beef Stew with Potatoes and Green Beans image

Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.

Provided by Dave Lieberman

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 12

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed

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



Slow Cooker Beef Stew with Red Wine image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

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.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

SLOW-COOKED RED WINE BEEF STEW



Slow-Cooked Red Wine Beef Stew image

Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.

Provided by Julia Moskin

Categories     dinner, soups and stews, main course

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 20

3 1/2 to 4 pounds well-marbled beef stew meat, preferably chuck, cut into large (2-by-2 1/2-inch) pieces
2 large sprigs fresh thyme
2 bay leaves
About a dozen juniper berries
1/2 bottle red wine (not sweet)
Salt and freshly ground black pepper
4 garlic cloves (1 smashed and peeled, 3 minced)
4 tablespoons vegetable oil
3 stalks celery (optional)
3 large carrots
2 onions
1 large, starchy potato, such as Idaho
3 ounces pancetta (or French ventrèche), diced small (optional)
3 tablespoons olive oil
3 tablespoons tomato paste
Bouquet garni (2 sprigs fresh thyme, 2 sprigs fresh rosemary or parsley, 2 bay leaves, 6 juniper berries, 4 whole cloves, 1 teaspoon dried orange peel, wrapped in cheesecloth and tied)
1/2 bottle red wine
Chicken broth, as needed
3 tablespoons chopped parsley
1 tablespoon chopped fresh thyme leaves (or use additional parsley), for garnish

Steps:

  • Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
  • When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
  • Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
  • Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
  • Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
  • Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
  • Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
  • When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
  • Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams

BEEF STEW WITH RED WINE & VEGETABLES



Beef Stew With Red Wine & Vegetables image

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.

Provided by Busters friend

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

Steps:

  • Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
  • Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
  • Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
  • Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
  • Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
  • Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
  • After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
  • Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

BEEF IN RED WINE WITH MELTING ONIONS



Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

  • Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
  • Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
  • Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
  • After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

More about "recipe beef stew red wine"

BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN
2013-12-07 Step 3. 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 …
From foodandwine.com
5/5 (630)
Category Beef
  • 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.


BEEF STEW WITH RED WINE - BEST BEEF STEW RECIPE - LIFE'S AMBROSIA
Add beef and cook until browned, about 5 minutes. Add garlic, cook for 30 seconds. Stir in beef broth and red wine. Be sure to scrape up all of the flavor bits from the bottom of the pot. Add in bay leaves. Turn heat to medium-low and simmer for 2 …
From lifesambrosia.com


RED WINE IRISH BEEF STEW | JUST GIMME FRIES
2021-12-13 400g (Irish) beef; 340ml beef stock; 250ml dry red wine; 50g butter; 150g shallots; 250g potatoes; 150g carrots; 120g button mushrooms; 2 bay leaves; 1 tbsp dried sage
From justgimmefries.com


MEXICAN BEEF STEW WITH RED WINE | AUTHENTIC MEXICAN RECIPES
2018-01-05 Cook the beef. Using a paring knife, clean any excess fat from the meat. Season the meat well with salt & pepper and sprinkle with 3 tablespoons of flour (you will use the leftover flour in the next step). Heat the oil in the pot and add the meat. Cook for about 2-3 minutes per side, making sure all the sides are brown.
From mexicoinmykitchen.com


RED WINE BEEF STEW RECIPE | MYRECIPES
This is the best beef stew recipe ever! It makes the whole house smell wonderful, and makes enough to feed an army. Don't omit the red wine!! I serve it over risotto rice, but also try thick slices of homemade cornbread. Be sure to make copies of the recipe when you serve it - everyone will want one!
From myrecipes.com


BEEF STEW WITH RED WINE RECIPE - FOOD AND WINE
Instructions Checklist. Step 1. Heat 1 tablespoon of the olive oil in a large enameled cast-iron casserole. Add one-third of the meat and season with salt and pepper, then brown well on …
From foodandwine.com


SLOW-COOKER RED WINE BEEF STEW - DELISH
2021-03-02 Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker. Add butter and scrape pan with a wooden spoon to loosen all ...
From delish.com


EASY BEEF STEW WITH RED WINE RECIPE - COOK WITH …
Directions. Combine olive oil, spices, soy sauce and Worcestershire in a resealable bag, add beef cubes, massage to coat meat and refrigerate 30 minutes, or up to overnight. Remove beef from marinade, reserve marinade, set beef aside. Heat a 4 qt (3.8L) Dutch oven pot on medium, add 1 tbsp oil and shallots, sauté 1 minute, then add garlic ...
From cookwithcampbells.ca


EASY STOVE TOP BEEF STEW WITH RED WINE - PINCH ME, I'M EATING
2016-11-26 In a large Dutch oven, heat olive oil over medium heat. Add meat chunks and brown on all sides. Set aside leftover seasoned flour. Add broth, bay leaves, thyme, Worcestershire sauce, and red wine. Bring to a boil, reduce to a simmer, and cook, covered, for about 1.5 hours.
From pinchmeimeating.com


FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
2021-11-16 Sear the beef in batches until browned. Remove to a platter. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
From familystylefood.com


BEEF STEW WITH RED WINE - RECIPE GIRL
2021-02-25 Instructions. Heat 2 tablespoons of oil in a heavy large pot over high heat. Sprinkle the beef with salt and pepper. Add the beef to the pot; sauté until brown on all sides, about 10 minutes. Push the meat to the sides of the pot. Reduce the heat to medium; add 2 more tablespoons of oil to the pot.
From recipegirl.com


9 BEEF STEW RECIPES WITH RED WINE | FOOD FOR NET
2019-12-20 Even though the recipe’s title has no mention of stew whatsoever, don’t worry – it’s definitely the same red wine beef stew we’re finding recipes for. The site even suggests that the dish is reusable – if any are leftover, the stew can be used in pastas or pies. Prep time for the dish is 30 minutes with the total time clocking in at just over 3 and a half hours. It’s good for 8 ...
From foodfornet.com


RED WINE-MARINATED BEEF STEW RECIPE | MYRECIPES
Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
From myrecipes.com


RED WINE BRAISED BEEF AND VEGETABLE STEW RECIPE - DELICIOUS.
Test kitchen approved. Serves 2 with leftovers. Hands-on time 30 min, simmering time 3½-4 hours. Meaty, comforting cooking is one of the pleasures of the cooler months. This stew recipe is quick to put together but it does have a lengthy cook time – …
From deliciousmagazine.co.uk


10 BEST BEEF STEW RED WINE VINEGAR RECIPES - YUMMLY
2022-05-21 tomato paste, red wine vinegar, flour, low sodium beef broth and 9 more Instant Pot Beef Stew kiss gluten goodbye red wine vinegar, beef broth, pepper, soy sauce, medium potatoes and 13 more
From yummly.com


BEEF STEW W/ RED WINE | STOVE TOP & INSTANT POT INSTRUCTIONS …
2020-02-04 Add the 2 cups beef broth, 2 ½ cups carrots, 1 ½ cups celery, and 3 cups potatoes. Pop the lid on the pot and lock the pressure valve to seal. Set to cook for 25 minutes on meat/stew mode (high pressure). Do a 5 minute natural release, then quick release the remaining pressure. Turn the pot on to normal saute mode.
From momsdinner.net


BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
2021-07-01 The best red wine for cooking beef stew. These wines can make your beef stew tender, rich, and flavorsome: Pinot noir. Grab a bottle …
From greatist.com


BEEF STEW WITH RED WINE - IN THE OVEN - GETTYSTEWART.COM
2017-01-18 Preheat oven to 350°F (180°C). Season beef cubes on all sides with cajun seasoning. Dredge beef in flour, shaking off excess. Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 Tbsp canola oil and heat for 1 minute.
From gettystewart.com


SUBSTITUTES FOR RED WINE IN BEEF STEW - BLOGCHEF
2021-12-04 The purpose of red wine in cooking is to increase, enhance, and emphasize the flavors and aromas of meals — not to mask but rather to fortify the flavor of the recipes to which it is added. While the meal is cooking, the alcohol in the wine evaporates, leaving only the flavor. Many recipes include red wine in their cooking process and benefit from its added flavors, …
From blogchef.net


OLD FASHIONED BEEF STEW WITH RED WINE ⋆ TWO LUCKY SPOONS
2019-01-26 Preheat your oven to 325. Season the chuck roast with the salt and pepper. In a large dutch oven, heat the olive oil over high heat. Working in batches, brown the beef on all sides and remove to a bowl. Reduce your heat to medium and add in the onion and garlic and cook until translucent, about 5 minutes.
From twoluckyspoons.com


BEEF STEW WITH RED WINE - THE KITCHEN MAGPIE
2020-09-01 Instructions. Toss the beef cubes in the flour until coated. In a large pot or dutch oven, cook the beef in the oil over medium heat until browned on all sides. Add in the beef broth. Stir in the thyme, rosemary, parsley, garlic, Worcestershire, ketchup and red wine. Bring to a boil, then reduce heat, cover and simmer 1 hour.
From thekitchenmagpie.com


10 BEST BEEF STEW RED WINE VINEGAR RECIPES - YUMMLY
2022-05-20 Wholesome Crock Pot Beef Stew Paleo Grubs. tomatoes, sweet potato, homemade beef stock, red onions, red wine vinegar and 12 more.
From yummly.com


BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
Preheat the oven to 325°F and set a rack in the lower middle position.; Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
From onceuponachef.com


BEEF STEW WITH RED WINE - A WHOLE BOTTLE OF WINE - PROPORTIONAL …
2021-01-26 Instructions. Heat the oil over medium-high heat. Add the onion and cook until translucent. Add the meat. Season well with salt and pepper, add the turmeric. Cook until brown on all sides. Add the wine. Bring to boil. Lower to simmer, and …
From proportionalplate.com


THE DUTCH OVEN BEEF STEW WITH RED WINE YOU’LL CRAVE
2021-01-15 Stir in the tomato paste until the beef, mushrooms and vegetables are evenly coated. 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, reduce the heat to a low simmer and cook for 1 hour.
From garlicandzest.com


BEEF STEW IN RED WINE - LEMON BLOSSOMS
2016-11-06 Deglaze: Add the red wine and bring to a boil scrapping the bottom of the pan to release the brown bits. Cook on medium high heat for about 5 minutes. Add other ingredients: Add the tomato paste and mix well. Return the beef to the pot with all the collected juices. Add the broth, the thyme sprigs and bay leaves.
From lemonblossoms.com


ITALIAN BRAISED BEEF STEW IN RED WINE - DELICIOUS. MAGAZINE
Method. Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole over a high heat. Season the beef generously with salt and pepper, then fry in 2-3 batches until browned all over. Set aside. Put the dried porcini in a heatproof bowl, pour over 200ml freshly boiled water, then set aside for 10 minutes.
From deliciousmagazine.co.uk


BEEF STEW WITH RED WINE RECIPE | LEITE'S CULINARIA
2020-12-17 Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 7 minutes. Add the red wine and cook, stirring and scraping up any browned bits, until reduced to about 1/2 cup, 12 to 15 minutes. Stir in the tomato paste, rosemary, and 1 tablespoon pepper.
From leitesculinaria.com


DUTCH OVEN BEEF STEW WITH RED WINE - THE COOKIE ROOKIE®
2022-01-03 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.
From thecookierookie.com


RED WINE BEEF STEW - A STOVETOP BEEF STEW RECIPE
2013-03-20 In a medium mixing bowl combine flour, 1 teaspoon salt, paprika and black pepper. Mix dry ingredients well and set aside 2 tablespoons flour before adding beef. Toss beef with flour, removing beef and shaking off excess flour. Heat light extra virgin olive oil in a large Dutch oven or pot over medium-high heat.
From savoryexperiments.com


CURTIS STONE | BRAISED BEEF STEW WITH RED WINE AND VEGETABLES
Rewarm the stew, covered, over medium heat. 1. In a large heavy casserole pot, heat the oil over medium-high heat until it is very hot. Sprinkle the beef with salt and pepper, and, working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for about 6 minutes, or until the beef is brown. Transfer the beef to a bowl. 2.
From curtisstone.com


RED WINE BEEF STEW - SIMPLY WHISKED
2015-09-16 Season the stew meat with salt and pepper. Heat a large stockpot or Dutch oven to medium-high. Brown the beef on all sides. Remove the meat and any juices from the pan and set aside. Add olive oil, vegetables and tomato paste. Stir until evenly coated and sauté until the onions have become translucent.
From simplywhisked.com


BEEF IN RED WINE | BETTER HOMES & GARDENS
1 ½ pounds beef stew meat, trimmed and cut into 1-inch cubes; 2 medium onions, cut up; 2 beef bouillon cubes or 1 envelope (1/2 of a 2.2-ounce package) onion soup mix; 3 tablespoons cornstarch; Salt; Black pepper; 1 ½ cups dry red wine; Hot cooked whole wheat pasta (optional)
From bhg.com


CLASSIC BEEF STEW IN RED WINE RECIPE — EAT THIS NOT THAT
2019-12-11 Heat 1⁄2 tablespoon of the oil in a large cast-iron skillet or sauté pan over medium-high heat. Combine the beef and flour in a bowl, season with salt and pepper, and toss to lightly coat the beef. Working in two batches to avoid crowding the pan, sear the beef in the hot oil, turning occasionally, until nicely browned.
From eatthis.com


BEEF STEW WITH MUSHROOMS AND RED WINE - A PERFECT RECIPE FOR …
2017-09-05 Add the beef and fry until browned. Stir in the flour then pour in the wine, stock and tomato puree. Add the bay and thyme, then the mushrooms and carrots. Stir everything then bring the contents to a slow bubble. Place the casserole in the oven and cook for 1 hour. Lower the heat to 140° C/fan 120°C/280°F/gas mark 1 and cook for another 2 ...
From greedygourmet.com


DUTCH OVEN BEEF STEW WITH RED WINE - OUR SALTY KITCHEN
2018-11-29 Pour in the wine and enough broth to barely cover the beef (2-3 cups). Stir to incorporate. Add the bay leaf, thyme bundle, and another half teaspoon each of salt and pepper. Increase the heat to high and bring the liquid to a simmer. Cover the pot, turn off the burner and transfer to the oven. Braise for 2 hours.
From oursaltykitchen.com


BEEF AND RED WINE STEW - EVERYDAY GOURMET
Method. Bring the wine to the boil in a saucepan and simmer for 5–8 minutes to cook off the alcohol. Remove the cheeks from the fridge 1 hour before cooking and season with salt and pepper. Heat the oil in the pressure cooker. Sear the beef cheeks, in batches ensuring they are well browned on each side and then remove.
From everydaygourmet.tv


RED WINE BEEF STEW - FOX AND BRIAR
2015-12-14 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, until golden brown, about 20 minutes. Add tomato paste and garlic, cook, stirring …
From foxandbriar.com


Related Search