BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE
The merlot adds depth to the dish.
Provided by GloryB
Categories Everyday Cooking
Time 8h25m
Yield 5
Number Of Ingredients 19
Steps:
- Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
- Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
- Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
- About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g
MERLOT BEEF STEW
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.
Provided by Diana Adcock
Categories Stew
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 300 degrees.
- Prepare vegetables, keeping chopped onions aside.
- In a medium bowl combine flour and pepper, set aside.
- In a measuring cup combine beef base with 1 cup hot water, set aside.
- In a dutch oven heat oil over medium-high heat.
- Chop bacon, set aside.
- Cut beef into 1 1/2 to 2 inch chunks.
- Add beef to seasoned flour, toss to coat.
- Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
- Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
- Remove and add to beef bowl.
- Add onions to dutch oven, reducing heat to medium.
- Stir often and keep an eye on them so they do not burn.
- When just golden add tomato paste, whisking constantly for 1 minute.
- Add the merlot, whisking constantly for 1 minute.
- Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
- Add prepared vegetables, stir well to coat.
- Add contents of the beef bowl, stir well to coat.
- Add bay leaves.
- Cover with a lid and place in oven.
- If your oven runs hot reduce heat to 275 degrees.
- Check stew at 3 hours, giving it a good stir.
- Add water if needed.
- Stir again at 4 hours, remove at 5 hours.
- Search out bay leaves and remove.
MERLOT BEEF STEW
If you plan to serve this recipe, you should use the same wine, but a less expensive wine will do for cooking. It is delicious served with rice, mashed potatoes or crusty bread.
Provided by luciana
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
- Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
- Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
- Cook for 3-4 minutes until just softened, stirring frequently.
- Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
- Add beef into the pot, turning them to let it be browned.
- Add wine to pan and cook for 2 minutes.
- Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
- Reduce heat to low, partially cover pot and let simmer for approximately one hour.
- Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
- Discard bay leaves and stir in the parsley before serving.
Nutrition Facts : Calories 1235.6, Fat 68, SaturatedFat 26.3, Cholesterol 266.3, Sodium 861.2, Carbohydrate 36.6, Fiber 4.6, Sugar 13.1, Protein 95
MERLOT BEEF STEW
Doesn't get much better than this. If you do not like wine you will not like this recipe. As far as a choice of wine goes, consider wines from the Pacific Northwest. Oregon, which sits on the same latitude as France's famed Burgundy region, is best known for its "Burgundian"-styled pinot noirs and elegant chardonnays. And...
Provided by Diana Adcock
Categories Beef
Time 5h30m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Prepare vegetables keeping onions aside.
- 3. In a medium bowl combing flour and pepper, set aside.
- 4. Combine beef base with water, whisk well, set aside.
- 5. Chop bacon, set aside.
- 6. Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
- 7. In a large dutch oven heat oil over medium high heat.
- 8. Brown seasoned beef in two batches, removing to a medium bowl, set aside.
- 9. Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
- 10. Remove bacon when golden to beef bowl.
- 11. Reduce heat to medium, add chopped onions.
- 12. Stir often until onion turns light brown.
- 13. Add tomato paste, whisking constantly for 1 minute.
- 14. Add merlot, whisking constantly for 1 minute.
- 15. Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
- 16. Add the prepared vegetables. Stir well to coat.
- 17. Add contents of beef bowl, including any juices and stir well to coat.
- 18. Add bay leaves, pushing them down with a spoon to submerge.
- 19. Cover with lid and place pot in the oven.
- 20. Check the stew at 3 hours, giving it a very good stir, bottom to top.
- 21. Add water if needed.
- 22. Repeat at 4 hours with the stirring and water if needed.
- 23. Remove at 5 hours, search out bay leaves and toss them out.
- 24. Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)
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
BEEF MERLOT CROCK POT
I changed around an old recipe of mine for beef stew to get this delicious concoction! I sauteed the onions and garlic in bacon fat and then browned the stew meat pieces in it as well. I had a 1/4 Merlot left over so I added that. YUMMY!
Provided by cas navy
Categories Meat
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
- Add 2 T bacon fat- melt.
- Add chopped onion and garlic.
- Turn down heat to medium low- sauté for 5 minutes.
- Remove and set aside.
- Turn up heat to High- get pan really hot.
- Add more bacon fat or olive oil if pan is dry.
- Quickly brown meat- let each side get browned.
- Place browned meat into crock pot.
- Add 1 cup water to pan to make a beef stock.
- Add 2 bouillon cubes- stir and break up into stock.
- Add 1/4 Merlot (or other red wine) optional.
- Pour over meat in crock pot.
- Spoon onion mixture over meat.
- Cover and cook 10 hours on Low.
- Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.
Nutrition Facts : Calories 448.4, Fat 32.9, SaturatedFat 13.4, Cholesterol 114.2, Sodium 403.6, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 31.8
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