Best Wine for Cooking Beef Stew

Beef Stew in Red Vino is a comfort food classic. Tender beef and vegetables are braised in a hearty, rich and succulent wine sauce. This i pot French beef stew or Beef Bourguignon is the best cozy still elegant dish, perfect for everyday meals, special occasions and fifty-fifty holidays.

Brand this classic French stew recipe in the oven or the slow cooker. Directions for both are provided. If you are looking for an easy and quick meltingly tender beef stew recipe, y'all must check my Instant Pot Beef Stew!

Instructions To Make This Classic Stew In The Oven And The Crock Pot Are Provided In The Recipe Card Below

This classic French beef stew in red wine also known as beef bourguignon, is brimming with flavor and definitely a family favorite repast. This stew is made with beefiness chuck, vegetables and herbs simmered in scarlet wine.

The tender beef and rich meaty gravy are incredibly flavorful. I love serving it over creamy polenta, noodles, rice, grits or mashed potatoes (take a look at my favorite Instant Pot mashed potatoes and this creamy slow cooker mashed potatoes recipe). A squeamish piece of crusty bread to soak up the tasty gravy is too a great way to enjoy this dish.

• Beef: I utilize beef chuck cut into cubes. try not to get meat sold as "stew meat" as you lot can't really know exactly what role of the beef you are getting. Some pieces may non be as tender as others.
• Onions and Carrots: Y'all can apply chocolate-brown or yellowish onions as part of the aromatics. I add frozen pearl onions almost at the end of the cooking.
• Mushrooms: you can use white button mushrooms, crimini or infant bellas.
• Peas: I apply frozen peas as they are bachelor year round.
• Garlic: I employ both fresh garlic and garlic pulverization.
• Oil: I employ olive oil but any mild oil tin can be used.
• Vino: Use whatsoever dry wine like Pinot Noir, Merlot or Cabernet Sauvignon.
• Flour: i use all purpose flour. The flour helps to thicken the gravy so don't skip it. Utilise gluten free flour if preferred.
• Tomato Paste: adds depth of flavour and color.
• Broth: Employ chicken or beef broth. use low sodium if you adopt.
• Herbs and Seasonings: Thyme (fresh or dried), bay leaves, salt and footing blackness pepper.
• Butter: I commonly use unsalted butter simply if you have salted butter at home, yous can use that also.

• Set up: Preheat the oven.
• Flavor and dredge: Pat the beef dry with newspaper towels; this volition help the meat dark-brown nicely. Season with common salt, pepper and garlic pulverisation. Toss the beef with flour right earlier you are ready to sear the meat.
• Sear the beef: In an oven rubber pot or Dutch oven, heat the oil. Brownish the beefiness. Yous may demand to do this in batches not to overcrowd the pot. Transfer to a plate. Do not skip searing the meat. A good stew is made past edifice layers of flavor and browning is of import.
• Sauté aromatics: Add the onions and carrots and sauté until the onions become translucent. Add together the garlic and sauté for another 1 – 2 minutes.
• Deglaze: Add the red wine and bring to a boil scrapping the lesser of the pan to release the brown $.25. Cook on medium loftier heat for most 5 minutes.
• Add other ingredients: Add the tomato paste and mix well. Return the beef to the pot with all the collected juices. Add the goop, the thyme sprigs and bay leaves. Bring to a simmer and cover the pot.
• Bake: Place the pot in the oven and cook for about 1 hour or until the beef is tender when pierced with a fork. Remove from the oven.
• Sauté Mushrooms: In a medium sauté pan, melt the butter. Add the mushrooms and sauté for almost 8 minutes or until the mushrooms are lightly brown. Remove from the heat.
• Add Veggies: Add the mushrooms, whole onions and peas to the stew. Stir to combine. Return the pot to the oven and melt for about 15 minutes. Remove from the oven and arrange the seasoning. Serve.

Searing The Beef Until Gilded Brown Is A Must

• When cooking the beefiness stew in the tiresome cooker you lot must brown your beefiness and vegetables before adding them to the crock pot.
• You can use a cast atomic number 26 skillet to become a good sear on the beef.
• I like to deglaze the pot/skillet where the beef was seared with wine to take advantage of all the flavor congenital upwards at the lesser.
• Transfer the beef, vegetables and wine to the crock pot and cook on depression for 6 to vii hours, adding the mushrooms and onions ane hour earlier the stew is done.

Absolutely! Actually beef stew tastes better the day afterwards is made. Cool completely and shop in an airtight container for iii-four days.

This stew tin be reheated in the stove top over low heat. In the oven, covered or in the microwave.

Beef stew freezes well. Cool it completely before storing in an closed container or in freezer safe resealable bags. Defrost in the fridge overnight.

One of the best cuts of beefiness to make beef stew is chuck roast, which is a tough cut of meat. Beef chuck needs to be cooked for a long menstruum of fourth dimension to become tender. Rushing the cooking process volition result in tough meat.

Stay away from pricier cuts of beef like sirloin or strip steak. These cuts become tough when cooked for long time.

Beef Bourguignon or French stew takes a scrap of time and effort to make but, I tin can guarantee it volition exist worth it.

Beefiness Stew in ruby vino Recipe Tips

• Use whatsoever red wine you lot would drink (considering almost likely, if yous are like me – y'all will drink the left over wine!) Pinot Noir, Merlot, Cabernet or any ruddy blend are expert options.
• You can swap ingredients to your taste. Don't like mushrooms? Skip them! Can't detect pearl onions? No trouble!
• You tin can add minor carmine or white potatoes to the stew if you wish.
• Stay away from meat packages sold as "stew beef". Meat packers often mix beefiness from different areas which creates a problem when trying to melt the meat until tender.
• You can use this Tedious Cooker Beef Bone Broth in this recipe.

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Prep: thirty minutes

Melt: ane hr fifteen minutes

Total Time 1 hour 45 minutes

Servings half-dozen servings

• ▢ ii ½ to 3 pounds of beef chuck cut into ane-inch cubes
• ▢ Salt and pepper to taste
• ▢ 1 teaspoon garlic pulverization
• ▢ ¼ cup all-purpose flour
• ▢ 1 tablespoon of olive oil or more if needed
• ▢ 1 large onion chopped
• ▢ four carrots sliced diagonally into 1-inch chunks
• ▢ 4 garlic cloves, chopped
• ▢ ii cups carmine vino
• ▢ 1 cup chicken broth or beef broth, or more if needed
• ▢ 1 tablespoon tomato paste
• ▢ 4 sprigs of thyme or ½ teaspoon dried thyme
• ▢ 2 bay leaves
• ▢ 2 tablespoons unsalted butter
• ▢ 8 ounces fresh white mushrooms, stems discarded and caps sliced thick
• ▢ 6 – 8 ounces frozen peas
• ▢ half-dozen – eight ounces frozen whole onions

• Preheat the oven to 325 degrees Fahrenheit

• Dry the beef cubes with newspaper towels and season with salt, pepper and garlic pulverization. Toss the beef with the flour (practise non flour the beef until y'all are prepare to brown information technology).

• Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Add the flour-coated beef to the hot pan in batches and in a single layer making sure you practice not over crowd the pot. Sear on all sides until the beefiness turns golden brown. Remove the seared beef to a plate and proceed searing until all the beefiness is browned. Set aside.

• Add more oil to the pan or Dutch oven if needed. Add the onions and carrots and sauté for about 5-vii minutes or until the onions go translucent. Add the garlic and sauté for another i – two minutes.

• Add the red wine and bring to a eddy scrapping the bottom of the pan to release the dark-brown $.25. Melt on medium high rut for about 5 minutes. Add together the tomato paste and mix well. Return the beefiness to the pot with all the nerveless juices. Add the goop (enough to cover the meat). Add together the thyme sprigs and bay leaves. Bring to a simmer and cover the pot.

• Place the pot in the oven and cook for about 1 hr or until the beefiness is tender when pierced with a fork. Remove from the oven.

• In a medium sauté pan over medium heat, melt the butter. Add the mushrooms and sauté for near 8 minutes or until the mushrooms are lightly chocolate-brown. Remove from the heat.

• Add the mushrooms, whole onions and peas to the stew. Stir to combine. Return the pot to the oven and cook for about 15 minutes. Remove from the oven and adapt the seasoning.

• Remove bay leaves and serve.

To Cook in the Crock Pot:

• After adding the tomato paste to the vegetable – wine mixture, place the seared beef cubes into the crockpot. Pour the vegetable-wine mixture over the beef and mix well to combine. Add together enough broth to cover the beef. Cook on low for half dozen hours.

• In a medium sauté pan over medium heat, melt the butter. Add together the mushrooms and sauté for about 8 minutes or until the mushrooms are lightly brown. Remove from the heat.

• Add together the mushrooms, whole onions and peas to the crockpot. Stir to combine and cook on depression for ane hour.

Calories: 603 kcal (30%) Carbohydrates: 17 g (6%) Protein: 46 g (92%) Fat: 32 thou (49%) Saturated Fat: 14 g (88%) Cholesterol: 166 mg (55%) Sodium: 384 mg (17%) Potassium: 1247 mg (36%) Fiber: two thousand (8%) Sugar: 5 g (half dozen%) Vitamin A: 7010 IU (140%) Vitamin C: 12.ii mg (15%) Calcium: 78 mg (viii%) Iron: 6 mg (33%)

* Please note that all nutrition information are just estimates. Values will vary amid brands, and then we encourage you to calculate these on your own for almost accurate results.

Course: Main Course

Cuisine: French

Keyword: Beef Stew in Red Wine

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