RED WINE BEEF STEW
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
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
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
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.
OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
HEARTY BEEF STEW WITH RED ONIONS AND ALE
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, meat, soups and stews, main course
Time 3h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Season the beef all over with salt and pepper. Set aside while you prepare the onions.
- Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
- Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
- Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
- Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
- Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
- If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.
SLOW COOKER BEEF STEW WITH RED WINE
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 Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 14
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, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g
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- Preheat the oven to 350°F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper.
- To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.
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