AWESOME RED WINE POT ROAST - ALLRECIPES
I call this my 'famous Seamus' pot roast because my tiny Siamese cat, Seamus, sat in the kitchen the entire time this pot roast was cooking. I've been making this recipe for 40+ years and I just throw the ingredients together; it's very forgiving. My son-in-law also says it's the best thing he ever ate. When boys hang around the oven, it can't be bad.
Provided by KarenCooks
Categories Pot Roast
Total Time 4 hours 30 minutes
Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Yield 1 (3 pound) roast
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
- Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Nutrition Facts : Calories 242.8 calories, CarbohydrateContent 10.1 g, CholesterolContent 51.6 mg, FatContent 15.2 g, FiberContent 1.8 g, ProteinContent 14.3 g, SaturatedFatContent 5.3 g, SodiumContent 253.7 mg, SugarContent 2.9 g
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.
Provided by Julia Moskin
Total Time 5 hours
Yield 8 to 10 servings
Number Of Ingredients 20
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
More about "substitute for dry red wine recipes"
RED WINE BEEF STEW RECIPE - EPICURIOUS
From epicurious.com
Reviews 3.8
Total Time 3 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.
SLOW-COOKER RED WINE BEEF STEW - RECIPES, PARTY FOOD ...
From delish.com
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
Cuisine American
- Remove stalk of rosemary. Garnish with parsley before serving.
BEST SLOW COOKER RED WINE BEEF STEW RECIPE - HOW ... - D…
From delish.com
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
- Remove stalk of rosemary. Garnish with parsley before serving.
DRY SHERRY SUBSTITUTE: 9 ALTERNATIVES YOU ... - RECIPES.NET
From recipes.net
THE BEST RED WINE VINEGAR SUBSTITUTE (PLUS 4 MORE SWAPS …
From tasteofhome.com
RED WINE REDUCTION SAUCE FOR STEAK - BEST BEEF RECIPES
From bestbeefrecipes.com
BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
From greatist.com
10 BEST MADEIRA WINE SUBSTITUTES - SUBSTITUTE COOKING
From substitutecooking.com
RICE WINE SUBSTITUTE: FOUR GOOD OPTIONS – THE KITCHEN ...
From thekitchencommunity.org
RED CURRY PASTE SUBSTITUTE: 5 ALTERNATIVES ALREADY IN YOUR ...
From foodchamps.org
CHICKEN AND RED WINE SAUCE RECIPE | ALLRECIPES
From allrecipes.com
11 NON-ALCOHOLIC SUBSTITUTES FOR WINE (BOTH RED AND WHITE)
From healthline.com
AWESOME RED WINE POT ROAST - ALLRECIPES
From allrecipes.com
11 NON-ALCOHOLIC SUBSTITUTES FOR WINE (BOTH RED AND WHITE)
From healthline.com
EASY TRADITIONAL RED SANGRIA | MINIMALIST BAKER RECIPES
From minimalistbaker.com
15 BEST MARSALA WINE SUBSTITUTES FOR COOKING AND DRI…
From kitchenous.com
USE THESE SUBSTITUTES FOR WHITE WINE IN YOUR COOKING
From thespruceeats.com
DRY WHITE WINE: COMPREHENSIVE GUIDE FOR BEGINNERS
From coastalwinetrail.com
THE BEST RED WINE FOR COOKING – PUREWOW
From purewow.com
TASTY MARSALA WINE SUBSTITUTES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SLOW COOKED BEEF CHEEKS IN RED WINE SAUCE - RECIPETIN EATS
From recipetineats.com
RED WINE SWEETNESS CHART (PRINTABLE!) | THEWINEBUYINGGU…
From thewinebuyingguide.com
SLOW COOKER POT ROAST WITH RED WINE RECIPE - SWEET AND ...
From sweetandsavorymeals.com
TASTY MARSALA WINE SUBSTITUTES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SLOW COOKED BEEF CHEEKS IN RED WINE SAUCE - RECIPETIN EATS
From recipetineats.com
RED WINE SWEETNESS CHART (PRINTABLE!) | THEWINEBUYINGGU…
From thewinebuyingguide.com
SLOW COOKER POT ROAST WITH RED WINE RECIPE - SWEET AND ...
From sweetandsavorymeals.com
SLOW COOKED LAMB SHANKS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
QUICK WHITE SANGRIA RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
MELT-IN-YOUR-MOUTH RED WINE POT ROAST - OUR SALTY KITCHEN
From oursaltykitchen.com
RED LOBSTER SHRIMP SCAMPI RECIPE - COPYKAT RECIPES
From copykat.com
10 BEST SUBSTITUTES FOR VERMOUTH - SUBSTITUTE COOKING
From substitutecooking.com
14 MARSALA WINE SUBSTITUTES: ALCOHOLIC AND NON-ALCOHOLIC
From coastalwinetrail.com
44 BEST STEAK RECIPES | FOOD & WINE
From foodandwine.com
13 BEST SEMI-SWEET RED WINE BRANDS FOR A REFINED PALATE ...
From tastessence.com
AUTHENTIC CHINESE RECIPES - RED HOUSE SPICE
From redhousespice.com