Oven Beef Stew With Red Wine Recipes

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.

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

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.

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.

Steps:

• Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
• Add raw stew beef and vegetables.
• Toss to cover.
• Bake at 300 degrees for 5 hours. DO NOT STIR.
• You can use less wine and more water as long as there is 3 cups of liquid used.

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Steps:

• Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture. Combine 3 tablespoons flour, 1 teaspoon salt, paprika and pepper in a bowl; toss beef with flour mixture.
• Cook beef in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4-6 minutes until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.
• Meanwhile, peel turnip, and cut into 1 inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork tender.
• Whisk together remaining 1 tablespoon flour and 1/4 teaspoon salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook stirring often, 20 minutes or until thickened.