Beef - Beef stew recipe with wine

Author: Michael Metoyer

Slideshow: Great Beef Stews Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This is the quintessential recipe for beef stew with red wine.

Beef Stew in Red Wine Sauce
Beef Stew with Red Wine
Slow-Cooked Red Wine Beef Stew
Red Wine Beef Stew
What wine is best for beef stew?
When should wine be added to stew?
What is the secret to good stew?
Is wine or beer better for beef stew?

Beef Stew in Red Wine Sauce

This is the quintessential recipe for beef stew with red wine. Jacques Pépin's mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that's extremely lean but becomes tender and stays moist. He doesn't use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce. Slideshow: Great Beef Stews
Provided by: Jacques Pépin
Total time: 160 minutes
Yields: 4 servings
Number of ingredients: 17

Ingredients:

1 tablespoon unsalted butter
2 tablespoons olive oil
2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
Salt
Freshly ground black pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon all-purpose flour
One 750-milliliter bottle dry red wine
2 bay leaves
1 thyme sprig
One 5-ounce piece of pancetta
15 pearl or small cipollini onions, peeled
15 cremini mushrooms
15 baby carrots, peeled
Sugar
Chopped fresh parsley, for garnish

How to cook:

Preheat the oven to 350°. 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. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
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. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
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 and serve.

Notes: Beef with red wine & carrots recipe, Ingredients · vegetable or sunflower oil , for frying · 1 ½kg shin of beef or stewing beef, cut into cubes · 3 tbsp flour · 2 large onions, sliced · 600g carrots,

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beef stew recipe with wine stew in red wine sauce beef stew with red wine slow-cooked red wine beef stew beef stew in red wine sauce

Best French Beef Stew with Red Wine by Lounging with Lenny

Beef Bourguignon is a classic French beef stew. Beef Bourguignon is a braised beef chuck
Duration: 11:37

Red Wine Beef Stew

A French stew for a cold winter evening. I used boneless chuck stewing beef, and it cooked up Duration: 18:05

Beef Stew with Red Wine

Beef Stew with Red Wine is a delicious and savory beef stew that is made with an entire 750 ml bottle of red wine, stew meat, and hearty vegetables. This makes an amazing dinner when served with warm crusty bread.This can be made on the stove top or in your Instant Pot/Electric Pressure Cooker!
Provided by: Susie Weinrich
Total time: 150 minutes
Cook time: 130 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

2 lbs beef stew meat (cut into 1 inch cubes )
3/4 cup all purpose flour
1 tsp kosher salt
1/2 tsp black pepper
3 tbsp olive oil - divided
1 yellow or white onion (chopped )
4 garlic cloves (chopped )
750 ml bottle red wine - divided (Use a bold red wine that you also like to drink: cabernet, merlot, malbec, or zinfandel. )
2 tbsp worcestershire sauce
1 tbsp beef base (I like Better Than Bouillon brand)
1 tbsp + 1 tsp sugar
1 salt
1/2 pepper
1 bay leaf
2 cups beef broth
2 1/2 cups carrots (cut into 1 inch chunks )
1 1/2 cups celery (cut into 1 inch chunks )
3 cups russet potatoes, peeled (cut into 1 inch chunks)
3 tbsp cornstarch (can also use arrowroot)

Nutrition:

How to cook:

Notes: Easy Stove Top Beef Stew with Red Wine, In a gallon ziploc bag, combine flour, salt, pepper, paprika, onion powder, and garlic powder. · In a large Dutch oven, heat olive oil over

Slow-Cooked Red Wine Beef Stew

A rich French-style beef stew with red wine and vegetables. You'll love the hearty flavors and it's so easy to make in a Dutch oven, low and slow! Serve this stew with wide egg noodles or simply with crusty bread and a salad. Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside for hearty meal!
Provided by: Karen Tedesco
Total time: 175 minutes
Cook time: 150 minutes
Prep time: 25 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 18

Ingredients:

3 pounds beef chuck roast
1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
3 tablespoons olive oil
2-3 shallots (finely chopped (1 cup))
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 whole garlic cloves (peeled)
½ teaspoon freshly ground black pepper
1 ½ cups hearty dry red wine (such as syrah, merlot or Cotes-du-Rhone)
1-2 cups beef or chicken broth
2 bay leaves and 4 sprigs each thyme and rosemary (tied into a bundle with string)
1 pound carrots (peeled and sliced into 2-inch chunks)
2 leeks (chopped)
1 fennel bulb (stems and tough outer layers trimmed, sliced into ½-inch wedges)
2 stalks celery (chopped)
1 tablespoon extra-virgin olive oil
¼ cup chopped fresh parsley
½ teaspoon kosher salt

Nutrition:

How to cook:

Heat oven to 350 (175C) degrees with the rack in the center.
Prep the beef: Trim the meat of excess fat and slice into 3-inch chunks. Season evenly on all sides with 2 teaspoons salt.
Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.
Cook the vegetables
Put the carrots, leeks, fennel and celery in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are tender but still colorful, about 10-12 minutes.
To serve, stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley.

Notes: Red Wine Beef Stew, A French stew for a cold winter evening. I used boneless chuck stewing beef, and it cooked up Duration: 18:05

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
Total time: 180 minutes
Cook time: 30 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

How to cook:

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.

Notes: Beef Stew with Red Wine, Heat oil in a Dutch oven. Brown the beef on all sides. Add more oil and then onions. Cook the onions until browned. Add 1 cup of the wine,