PINOT NOIR BEEF STEW
Make and share this Pinot Noir Beef Stew recipe from Food.com.
Provided by janderson48
Categories Meat
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a 3 quart dutch oven over medium high heat. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Sauté until translucent. Add about one half cup of the wine. Scrape the brown bits from the bottom of the pan. Add remaining wine, beef, carrots and parsnip cubes to the pan. Lower heat and simmer for about 10 minutes. Add broth, bay leaf and Herbs de Provence, stir and cover pan. Let simmer for about 2 hours. Add more water if necessary. Prepare sour cream mashed potatoes the last 30 minutes of cooking. When stew is done thicken with 1 tablespoons corn starch mixed with ¼ cup water. Serve over sour cream mashed potatoes.
Nutrition Facts : Calories 519.6, Fat 15.1, SaturatedFat 4.1, Cholesterol 72.6, Sodium 284.8, Carbohydrate 32.1, Fiber 4.7, Sugar 7.1, Protein 36.1
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.
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- 2. Heat the Dutch oven on high heat until super hot. While the pot is heating, toss the cubed meat in the flour, salt and pepper in a large bowl. In two batches, brown the floured meat cubes in the hot pan, using 2-3 tablespoons of oil per batch. Be sure to get really good color on the meat before stirring and removing from the pan.
- 3. When all the meat has been browned, drain the oil, return the meat to the pot and add the tomato paste. Cook over medium-high heat until the tomato paste has thickened up and started to toast. Add the entire bottle of wine, beef stock, diced onion, mushrooms, celery and garlic and stir well. Be sure to use a wooden spoon or spatula to scrape all that yummy goodness from the bottom of the pan once your liquids are in (that's where all the deep beefy flavors live!).
- 4. Tie the thyme and parsley stems in a tight bouquet with thread or non-waxed string and tie it securely. Throw it in the stew and stir it in along with the bay leaf. Bring the stew to a simmer and cover with the lid. Put the Dutch oven into the preheated oven and bake it for 1½ hours (if using a slow cooker, transfer the stew to into it now and set it for 3 hours).
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