Red Wine Beef Stew Best Recipes

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RED WINE BEEF STEW

2011-03-17



Red Wine Beef Stew image

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

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

Ingredients:

  • 4 pounds chuck roast, cut into 2-inch pieces
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/4 cup tomato paste
  • 2 cups dry red wine, such as Pinot Noir or Syrah
  • 4 cups low-sodium chicken broth
  • 1 medium yellow onion, quartered
  • 2 bay leaves
  • 4 sprigs thyme
  • 10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
  • 1 1/2 pounds baby white or red potatoes, halved

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.

HEARTY BEEF STEW WITH RED WINE

2003-11-05



Hearty Beef Stew with Red Wine 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!

Provided by Dancer

Categories     Stew

Time 3h5m

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.

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Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is …
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  • Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
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  • Dry the beef cubes with paper towels and season with salt, pepper and garlic powder. Toss the beef with the flour (do not flour the beef until you are ready to brown it).
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