Slow Cooker Beef Stew With Red Wine Recipes

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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

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 COOKER BEEF STEW WITH MUSHROOMS



Slow Cooker Beef Stew with Mushrooms image

This slow cooker recipe has been developed to be rich and full of the hearty flavor you long for in beef and mushroom stew.

Provided by Lacey M. Johnson

Time 5h

Yield 12

Number Of Ingredients 14

¾ cup all-purpose flour, divided
1 tablespoon dried oregano
salt and ground black pepper to taste
3 pounds cubed beef stew meat
2 tablespoons olive oil
1 cup red wine, divided
29 ounces frozen pearl onions, thawed
2 cups chopped fresh mushrooms
8 medium baby red potatoes
3 large carrots, chopped
3 stalks celery, chopped
1 (14.5 ounce) can beef broth
1 ½ cups boiling water
4 cubes beef bouillon

Steps:

  • Combine 1/4 cup flour, oregano, salt, and pepper in a bowl. Add beef and toss to coat.
  • Heat olive oil in a cast iron skillet over medium-high heat heat. Brown beef in the hot oil on all sides, 5 to 7 minutes. Transfer meat to the bottom of a slow cooker. Do not clean the skillet.
  • Pour 1/2 cup red wine into the skillet and add pearl onions and mushrooms. Saute over medium-high heat until softened, 5 to 7 minutes. Be sure to scrape the meat bits into the mixture with a wooden spoon. Reduce heat and simmer for 20 minutes.
  • Stir potatoes, carrots, and celery into the slow cooker. Add beef broth and remaining wine. Season with salt and pepper.
  • Cover and cook until beef is no longer pink in the center and vegetables are tender, on Low, 6 to 8 hours, or High, 4 to 6 hours. Near the end of cooking time, whisk boiling water, remaining flour, and bouillon together; stir into the pot and allow sauce to thicken.

Nutrition Facts : Calories 439.2 calories, Carbohydrate 41.6 g, Cholesterol 62.7 mg, Fat 18.1 g, Fiber 3.6 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 486 mg, Sugar 5.4 g

DECADENT CROCK POT BEEF STEW WITH RED WINE



Decadent Crock Pot Beef Stew With Red Wine image

I love a really rich stew and this one was a recipe that I took ideas from other recipes and made my own. Having the crock pot means I can prepare it all the night before and then throw it all together and leave to cook the next morning. You could use any veggies you like in it and even add more (beans, peas etc). The hardest part of the recipe is cutting up the veggies. I hope you enjoy.

Provided by heather foley-lewis

Categories     Stew

Time 1h18m

Yield 6 serving(s)

Number Of Ingredients 15

1 kg stewing beef
2 tablespoons olive oil
1 large onion, sliced
2 stalks celery, diced
2 carrots, diced
3 slices bacon, diced
2 potatoes, diced
1 (14 ounce) can crushed tomatoes
3 garlic cloves, crushed
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon salt
2 cups red wine
50 ml Worcestershire sauce

Steps:

  • marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
  • Drain the meat and reserve the marinade.
  • saute the bacon.
  • brown the meat in the bacon fat.
  • place all the vegetables, meat, bacon, marinade and garlic into crock pot.
  • cook on low heat for 8 to 10 hours or until meat is tender.

SLOW-COOKER RED WINE-BEEF STEW



Slow-Cooker Red Wine-Beef Stew image

End your day with our hearty and delectable Slow-Cooker Red Wine-Beef Stew. This red wine-beef stew includes is a mix of meat and your favorite veggies.

Provided by My Food and Family

Categories     Recipes

Time 7h45m

Yield 8 servings

Number Of Ingredients 11

1 Tbsp. olive oil
2 lb. beef stew meat
1 lb. red new potatoes, cut in half
1 pkg. (16 oz.) baby carrots
1 cup frozen pearl onions
2 WYLER'S Reduced Sodium Instant Bouillon Beef Flavored Cubes
2 Tbsp. tomato paste
1 cup dry red wine
1/4 cup A.1. Original Sauce
2 bay leaves
3 Tbsp. flour

Steps:

  • Heat oil in large skillet on medium-high heat. Add meat; cook 5 to 6 min. or until evenly browned, stirring frequently. Spoon into slow cooker sprayed with cooking spray. Add vegetables and bouillon cubes; stir.
  • Mix tomato paste, wine and A.1. until blended; pour over ingredients in slow cooker. Top with bay leaves; cover with lid.
  • Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours). Remove and discard bay leaves, then remove 1/2 cup cooking liquid from slow cooker; mix with flour until blended. Return to slow cooker; mix well. Cook, covered, on HIGH 30 min. or until sauce is thickened. Stir before serving.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 21 g, Fiber 3 g, Sugar 6 g, Protein 20 g

BEEF IN RED WINE (SLOW COOKER)



Beef in Red Wine (Slow Cooker) image

Slow Cooker recipe. Cooking time 7-10 hours on low.

Provided by ElliotCranmer

Time 8h20m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Pre-heat the slow cooker on high.
  • Heat the oil and butter in a frying pan, and fry the bacon and garlic gently for 2-3 minutes.
  • Add the beef and stir over a low heat until lightly browned on all sides.
  • Stir in the flour, then slowly add the red wine, stirring until well blended. Add the bay leave, onions and seasoning. Bring to the boil, then transfer to the slow cooker.
  • Cook on low for 7-10 hours.
  • Discard the bay leave and season to taste.

SLOW COOKER BEEF TOPSIDE WITH RED WINE GRAVY



Slow cooker beef topside with red wine gravy image

Use a slow cooker to make this beef topside for Sunday lunch - the whole family will love it. Slow cooking makes the meat so tender and gives it a real depth of flavour

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course

Time 6h20m

Number Of Ingredients 14

1 tbsp black peppercorns
1 tbsp English mustard powder
2 tbsp chopped rosemary
1 tsp celery seeds
15g dried porcini mushrooms
4 tbsp olive or rapeseed oil
1.6kg beef topside, cut into 12 slices
600ml hot beef stock
1 large carrot, peeled and roughly chopped
1 large onion, roughly chopped
2 sticks celery, roughly chopped
2 tbsp tomato purée
200ml red wine
1 tbsp cornflour (optional)

Steps:

  • Crush the peppercorns with the mustard, rosemary, celery seeds and a little salt using a pestle and mortar. Blitz the mushrooms to a fine powder in a food processor, then stir them in with 2 tbsp oil and rub all over the beef. Cover and chill for at least 1 hr, but overnight is best.
  • Heat the slow cooker to high and pour in the stock. Heat 2 tbsp oil in a large pan and brown the beef, then put in the slow cooker skin-side up. Fry the carrot, onion and celery in the same pan over a medium-high heat for about 10 mins. Stir in the tomato purée and wine, scraping the bits off the bottom of the pan, then add this to the slow cooker.
  • Cook on low for 6 hrs, then strain the liquid into a pan. Keep the meat and veg covered with foil so they stay warm. Bring the liquid to the boil, then simmer until reduced by a third and season. For thicker gravy, mix the cornflour with 2 tbsp water and whisk into the boiling liquid. Serve the beef with the gravy, along with some mash and greens.

Nutrition Facts : Calories 690 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 58 grams protein, Sodium 0.8 milligram of sodium

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