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    Savory Beef Stew with Red Wine

    September 15, 2018 by admin Leave a Comment

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    Savory Beef Stew with Red Wine recipe. This classic french recipe is the perfect warming one pot recipe for cold weather and Sunday suppers.

    As we get ready to settle into fall we knew we wanted to share our beef stew with red wine recipe. This is a rich hardy stew that perfect on a chilly day to not only warm the body but to nourish it. This stew can be made in a dutch oven, on the stove-top or in a crockpot. No matter how you prepare it you'll find yourself going back to the pot for more.

    INGREDIENTS

    • 2 lbs beef cut into 1 ½″ pieces, chuck or round roasts
    • 2–3 tablespoon flour
    • 2–4 tablespoon Vegetable oil, as needed
    • 1 onion, sliced
    • 3–4 cloves garlic, minced
    • 3 tablespoon tomato paste
    • ¾ cup red wine
    • 4–6 cups beef broth, divided
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 sprigs rosemary
    • 2 celery stalks, sliced
    • 3 carrots, sliced
    • 3 potatoes, sliced
    • salt, black pepper and cayenne pepper to taste

    INSTRUCTIONS

    • Preheat oven to 350°F (180°C).
    • Season beef cubes on all sides with salt and pepepr
    • Dredge beef in flour, shaking off excess.
    • Heat a dutch oven or heavy pot over medium-high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
    • Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
    • Remove all beef from pan. Reduce heat to medium.
    • Add onions and more oil if needed to soften onions, about 2 minutes.
    • Add garlic and saute for 1 minute.
    • Add tomato paste and stir to coat onions.
    • Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
    • Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
    • Add beef and any juices that have collected to pan. Mix well.
    • Cover and bake for 1 ½ hours.
    • Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
    • Cover, return to oven and bake for 1 ½ hours.
    • Remove from oven, taste and adjust seasoning as desired.
    • Let rest for 10 minutes before serving, garnish with rosemary or parsley.

    Savory Beef Stew with Red Wine

    Cooking with Spirits Test Kitchen
    Print Recipe

    Ingredients
      

    • 2 lbs beef cut into 1 ½" pieces chuck or round roasts
    • 2-3 tablespoon flour
    • 2-4 tablespoon Vegetable oil as needed
    • 1 onion sliced
    • 3-4 cloves garlic minced
    • 3 tablespoon tomato paste
    • ¾ cup red wine
    • 4-6 cups beef broth divided
    • 1 tablespoon Worcestershire sauce
    • 2 bay leaves
    • 2 sprigs rosemary
    • 2 celery stalks sliced
    • 3 carrots sliced
    • 3 potatoes sliced
    • salt black pepper and cayenne pepper to taste

    Instructions
     

    • Preheat oven to 350°F (180°C).
    • Season beef cubes on all sides with salt and pepepr
    • Dredge beef in flour, shaking off excess.
    • Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
    • Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
    • Remove all beef from pan. Reduce heat to medium.
    • Add onions and more oil if needed to soften onions, about 2 minutes.
    • Add garlic and saute for 1 minute.
    • Add tomato paste and stir to coat onions.
    • Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
    • Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
    • Add beef and any juices that have collected to pan. Mix well.
    • Cover and bake for 1 ½ hours.
    • Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
    • Cover, return to oven and bake for 1 ½ hours.
    • Remove from oven, taste and adjust seasoning as desired.
    • Let rest for 10 minutes before serving, garnish with rosemary or parsley.

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    Filed Under: Beef, Recipes, Soups

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