BEEF STEW RECIPE WITH WINE RECIPES

HEARTY BEEF STEW WITH RED WINE RECIPE - FOOD.COM

Hearty Beef Stew with Red Wine Recipe - Food.com 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!

Total Time 3 hours 5 minutes

Prep Time 30 minutes

Cook Time 2 hours 35 minutes

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

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.

Nutrition Facts : Calories 914.2, FatContent 51.5, SaturatedFatContent 17.3, CholesterolContent 156.5, SodiumContent 1498.6, CarbohydrateContent 56.6, FiberContent 7.8, SugarContent 8.3, ProteinContent 53

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS RECI…

Red Wine Beef Stew with Potatoes and Green Beans Reci… 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

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Cook Time 2 hours 0 minutes

Yield about 10 servings

Number Of Ingredients 12

Ingredients

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.

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SLOW-COOKED RED WINE BEEF STEW RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Calories 447 per serving

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.

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BEST SLOW COOKER RED WINE BEEF STEW RECIPE - HOW TO MA…

Looking for an easy beef stew recipe? This Slow Cooker Red Wine Beef Stew Recipe from Delish UK is the best.
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Total Time 4 hours 40 minutes
Category dairy-free, gluten-free, low sugar, nut-free, dinner party, weeknight meals, winter, dinner, main dish
Cuisine American

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper. In a large pan over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, in batches if necessary, about 10 minutes. Transfer meat to slow cooker. Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute then transfer to slow cooker. Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef stock, and chopped tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours. Remove stalk of rosemary. Garnish with parsley before serving.

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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES

A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving

1. Preheat the oven to 160ºC/325ºF/gas 3.
2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.

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SLOW COOKER BEEF STEW WITH RED WINE RECIPE | ALLRECIPES

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.
From allrecipes.com
Total Time 4 hours 25 minutes
Category Beef Stew
Calories 416 calories per serving

Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

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BEEF STEW RECIPE WITH RED WINE - OLIVEMAGAZINE

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal
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Total Time 3 hours 30 minutes
Category Meat and poultry
Calories 402 calories per serving

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.

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BEEF STEW RECIPE | JAMIE OLIVER

This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.
From jamieoliver.com
Total Time 3 hours 35 minutes
Cuisine british
Calories 662 calories per serving

1. Preheat the oven to 160ºC/300ºF/gas 2.
2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
3. Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
4. Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
5. Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
6. Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
7. The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
8. Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

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BEEF STEW RECIPE | JAMIE OLIVER

1. Preheat the oven to 160ºC/300ºF/gas 2.
2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
3. Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
4. Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
5. Bring to the boil, place a lid on top, then place in the oven until the meat is tender – sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready.
6. Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
7. The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread.
8. Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.

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BEST SLOW COOKER BEEF STEW RECIPE - HOW TO MAKE ... - DELI…

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Reviews 4
Total Time 4 hours 40 minutes
Category dairy-free, gluten-free, low sugar, nut-free, dinner party, weeknight meals, winter, dinner, main dish
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