Sister Kates Red Wine Beef Stew Recipes

INSTANT POT® BEEF STEW WITH RED WINE

Steps:

• Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat.
• Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot®) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf.
• Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.

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.

SLOW-COOKED RED WINE BEEF STEW

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.

SISTER KATE'S RED WINE BEEF STEW

Steps:

• 1. Trim all excess fat from beef and cut into 1 to 1 1/2 inch cubes. Season cubed beef chunks with salt, pepper, and garlic powder to taste. Heat olive oil in a large soup pot over medium-high heat until hot. Carefully add beef chunks and quickly brown on all sides. As meat begins to brown nicely, add chopped onions. Cook till meat is browned and onions are translucent (do not let the onions brown). Add wine to the pot and scrape bottom of pot to get all the goodness off the bottom. Add hot beef stock and stir to combine with the wine. Liquid should come to a level of about 1 inch to 1 1/2 inches above the meat. Add Kitchen Bouquet, Bay leaves, and dried Thyme. Add additional salt and pepper to taste if more is needed. Reduce the heat to low, cover and cook slowly for 1 hour and then check for doneness/tenderness of the meat by piercing with a fork. If meat is not tender, continue cooking another 1/2 hour (or longer) until it is tender when pierced. If necessary add more beef stock to keep the liquid level up.
• 2. After meat is cooked, add remaining ingredients (except flour) Celery (or celery seed) Carrots Potatoes Mushrooms (*optional ingredient) Green beans (*optional ingredient) Cover and cook for about 30 minutes until vegetables are tender. Add a extra stock if necessary to keep the vegetables covered. *Optional Ingredient: add stewed tomatoes at this point. Flavor-taste for seasonings. If more is needed, add to taste.
• 3. Thickening the stew: In a small bowl, combine tap water into flour; mixing well until smooth and no lumps. Slowly pour a small amount at a time into the stew, constantly stirring as you pour. It will begin to thicken. Thicken to desired consistency. Continue heating over low heat another 10 minutes while it finishes the thickening process and stir often to avoid sticking and burning to the bottom of the pot.
• 4. *Optional Ingredients: 2 cups small fresh mushrooms, quartered 1 (15 ounce) can stewed tomatoes 3/4 cups frozen steamer cut green beans (pre-steamed as directed before adding to the stew)