RED WINE BEEF STEW RECIPE - EPICURIOUS
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Total Time 3 hours
Cook Time 30 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
RED WINE BEEF STEW RECIPE - EPICURIOUS
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Total Time 3 hours
Cook Time 30 minutes
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
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From healthline.com
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From bascofinefoods.com
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From allrecipes.com
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From thespruceeats.com
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From themagicalslowcooker.com
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From bbcgoodfood.com
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From tasteofhome.com
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BASIC SANGRIA WITH RED WINE RECIPE - THE SPRUCE EATS
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From thespruceeats.com
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SLOW COOKER RED WINE BEEF BRISKET - THE MAGICAL SLOW COO…
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From themagicalslowcooker.com
From themagicalslowcooker.com
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Red cabbages are easy to prepare. Strip off the outer leaves, wash, then slice into quarters, cut out the hard central core on each, then chop or shred. Lock in the colour by adding a touch of vinegar when cooking red cabbage in water. This stops the lovely deep purple hue from running. Don’t be too heavy-handed with red …
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From bbcgoodfood.com
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From foodnetwork.com
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From wine.com
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From allrecipes.com
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From gressinghamduck.co.uk
From gressinghamduck.co.uk
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From recipetineats.com
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From mygerman.recipes
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From gressinghamduck.co.uk
From gressinghamduck.co.uk
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From thespruceeats.com
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From halfbakedharvest.com
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From foodandwine.com
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From fitibility.com
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