Red Wine Stew And As ½ Onions Olive Chunks Cut Fresh Garnish Salt Gold Into Dinner Beef

Red Wine Beef Stew

Dameshia Morgan. Dinner. August 02nd , 2020.

This is even better the day after.and the day after that. Some wine makes this stew fantastic though. This classic french recipe for dutch oven braised red wine beef stew is the perfect warming one pot recipe for cold weather sunday suppers. The alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the. How to cook red wine beef stew. The bacon fat needs to be extracted from it. This cut of beef takes a while to tenderize, but it is full of flavor.

You may use sirloin or other tender cuts of beef if you want your stew to be done quicker. Serve the beef stew with some crusty bread and red wine. Return beef to pressure cooker and add red wine, broth, soy sauce, dried thyme and bay leaves. Season with salt and pepper. Add red wine, stirring to loosen particles from bottom of dutch oven. After the stew is done cooking, turn off the power and remove the lid. It requires slow cooking on low heat so you don`t boil the meat.

Gallery of Red Wine Beef Stew

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Red Wine Beef Stew

This Red Wine Beef Stew Is Rich And Hearty, With Tender Beef And A Velvety, Savory Sauce That You Will Not Believe!.

INGREDIENTS:

  • 2 ½ pounds beef chuck roast (cut into one and a half inch chunks.)
  • 2 onions (diced)
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 cloves garlic (pressed or finely minced)
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary (chopped)
  • 1-2 bay leaves
  • 1 cup red wine (such as syrah or zinfandel)
  • 3 cups beef stock
  • 1/4 cup flour
  • 1 yukon gold potato (cut into 1 inch cubes)
  • 2 carrots (cut into 1/2 inch coins)
  • kosher salt
  • fresh ground black pepper
  • chopped fresh parsley for garnish (optional)
  • 1 cup pearl onions (or cipollini onions)
  • 2-3 carrots (cut into 1 inch pieces)
  • 8 crimini mushrooms (thickly sliced)
  • 2 slices of bacon (cut into 1 inch lardons)

INSTRUCTIONS:

  1. Preheat oven to 325°F
  2. 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.
  3. Add tomato paste and garlic, cook, stirring constantly for about 2 minutes, until rust colored.
  4. Add flour and stir, cooking for about 1 minute.
  5. Whisk in broth slowly, then wine.
  6. Add herbs and bay leaves and bring to a simmer, about 3 minutes.
  7. Stir in beef and return to a simmer.
  8. Transfer to oven and cook, uncovered for 1 hour and 45 minutes.
  9. Remove from oven and using a spoon, scrape down the brown bits that have formed on the side of the pot. Add the potatoes and carrots to the stew, stir and rearange meat so that it is on top of the vegetables and sticking out of the sauce as much as possible (this way it will brown in the oven)
  10. Return to oven and cook uncovered for another hour or until potatoes and carrots are tender.
  11. While stew is cooking, prepare topping.
  12. In a medium saute pan, add just enough water to cover the bottom of the pan.
  13. Add bacon pieces, cover pan and turn heat on to medium high. Bring to a boil.
  14. When water is boiling, remove lid and add pearl onions and carrots. Cook, stirring often, until water has evaporated.
  15. Add mushtrooms and season with just a little salt (remember, bacon is already salty!). Reduce heat to medium low.
  16. Cook, stirring often, until vegetables are nicely browned, 20-30 minutes. Depending on how much fat your bacon releases, you may need to add just a little olive oil to the pan to coat the vegetables.
  17. When stew is done, remove from oven, stir and again scrape browned bits from the sides into the stew. Taste stew and season with salt and pepper if needed.
  18. To serve, spoon stew into bowl and top with some vegetable topping and fresh parsley, if desired.
  19. Serve with bread (optional, but strongly advised).

Beef stew gets even better with red wine and green beans (or peas) for added crunch and color. I`ve made several different versions of. Remember when you are cooking it in the slow cooker that you. As the saying goes, good things take time. It is very important to sear the beef before you. Although i`ve never posted a recipe for it myself, i`ve made a classic quiche. When temperatures plummet, you`ll be craving this satisfying oven stew.

Red Wine Stew Also Thyme Parsley Leaves Slices Diced Carrots Potato Cipollini Dinner Beef

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