RED CHILI STEW RECIPES

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SLOW COOKER BEEF STEW WITH RED WINE RECIPE | ALLRECIPES



Slow Cooker Beef Stew with Red Wine Recipe | Allrecipes 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     Beef Stew

Total Time 4 hours 25 minutes

Prep Time 25 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

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, CarbohydrateContent 29.3 g, CholesterolContent 70.2 mg, FatContent 18.5 g, FiberContent 4.4 g, ProteinContent 24.3 g, SaturatedFatContent 7.1 g, SodiumContent 746.4 mg, SugarContent 3.9 g

SLOW-COOKED RED WINE BEEF STEW RECIPE - NYT COOKING



Slow-Cooked Red Wine Beef Stew Recipe - NYT Cooking 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

Total Time 5 hours

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//schema.org, Calories 447, UnsaturatedFatContent 14 grams, CarbohydrateContent 16 grams, FatContent 19 grams, FiberContent 3 grams, ProteinContent 40 grams, SaturatedFatContent 5 grams, SodiumContent 942 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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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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