BEST RED WINE FOR BEEF STEW RECIPES

Name: Slow Cooker Red Wine Beef Stew
Prep time: 20 min
Total time: 4 h 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/4 kg. braising beef, cut into 5-cm pieces; Salt; Freshly ground black pepper; 2 tbsp. extra-virgin olive oil; 2 tbsp. butter; 300 mL dry red wine; 3 tbsp. tomato pureé; 2 Yukon Gold potatoes, cut into 2.5-cm cubes; 3 carrots, chopped into 2.5-cm pieces; 3 celery stalks, chopped into 2.5-cm pieces; 2 onions, chopped into quarters; 50 g chopped sun-dried tomatoes; 4 cloves garlic, crushed; 1 large rosemary sprig; 450 mL low-sodium beef stock; 800 g tin chopped tomatoes; Freshly chopped parsley, for garnish

BEST SLOW COOKER RED WINE BEEF STEW RECIPE - HOW TO MAKE ...

Best Slow Cooker Red Wine Beef Stew Recipe - How To Make ... image

Looking for an easy beef stew recipe? This Slow Cooker Red Wine Beef Stew Recipe from Delish UK is the best.

Provided by Judy Kim

Categories dairy-free gluten-free low sugar nut-free dinner party weeknight meals winter dinner main dish

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/4 kg. braising beef, cut into 5-cm pieces
Salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
300 mL dry red wine
3 tbsp. tomato pureé
2 Yukon Gold potatoes, cut into 2.5-cm cubes
3 carrots, chopped into 2.5-cm pieces
3 celery stalks, chopped into 2.5-cm pieces
2 onions, chopped into quarters
50 g chopped sun-dried tomatoes
4 cloves garlic, crushed
1 large rosemary sprig
450 mL low-sodium beef stock
800 g tin chopped tomatoes
Freshly chopped parsley, for garnish

Steps:

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.

SLOW-COOKER RED WINE BEEF STEW - RECIPES, PARTY FOOD ...

Slow-Cooker Red Wine Beef Stew - Recipes, Party Food ... image

Looking for an easy beef stew recipe? This Slow-Cooker Red Wine Beef Stew Recipe from Delish.com is the best.

Provided by Judy Kim

Categories dairy-free gluten-free low sugar nut-free dinner party weeknight meals winter dinner main dish

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 17

Ingredients

3 lb. beef chuck, cut into 2" pieces
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
2 tbsp. butter
1 2/3 c. dry red wine
3 tbsp. tomato paste
2 Yukon Gold potatoes, cut into 1" cubes
3 carrots, chopped into 1" pieces
3 celery stalks, chopped into 1" pieces
2 onions, chopped into quarters
1 c. chopped sun-dried tomatoes
4 cloves garlic, minced
1 large rosemary sprig
2 c. low-sodium beef broth
1 (28-oz.) can crushed tomatoes
Freshly chopped parsley, for garnish

Steps:

In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper. In a large skillet over medium-high heat, heat oil. 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 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 broth, and crushed 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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In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

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1. Peel the shallots and garlic. Heat the oil in a pressure cooker (or heavy-based casserole). Add the beef and turn it every couple of minutes, or until it's golden on all sides. Remove and set aside.
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