Merlotbeefstew Recipes

MERLOT BEEF STEW

Steps:

• Pre-heat oven to 300 degrees.
• Prepare vegetables, keeping chopped onions aside.
• In a medium bowl combine flour and pepper, set aside.
• In a measuring cup combine beef base with 1 cup hot water, set aside.
• In a dutch oven heat oil over medium-high heat.
• Chop bacon, set aside.
• Cut beef into 1 1/2 to 2 inch chunks.
• Add beef to seasoned flour, toss to coat.
• Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
• Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
• Remove and add to beef bowl.
• Add onions to dutch oven, reducing heat to medium.
• Stir often and keep an eye on them so they do not burn.
• When just golden add tomato paste, whisking constantly for 1 minute.
• Add the merlot, whisking constantly for 1 minute.
• Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
• Add prepared vegetables, stir well to coat.
• Add contents of the beef bowl, stir well to coat.
• Add bay leaves.
• Cover with a lid and place in oven.
• If your oven runs hot reduce heat to 275 degrees.
• Check stew at 3 hours, giving it a good stir.
• Add water if needed.
• Stir again at 4 hours, remove at 5 hours.
• Search out bay leaves and remove.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

CLASSIC BEEF STEW

Steps:

• Generously season beef with salt and pepper. Dust with flour and shake off excess. Heat a Dutch oven or other heavy-bottomed pot over medium-high, and swirl in 2 tablespoons oil.
• Add half of beef in a single layer and cook, turning a few times, until browned in places, 5 to 7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
• Preheat oven to 350°F. Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Cook onions until golden, 3 to 4 minutes. Add tomato paste and cook, stirring frequently, until caramelized, 1 minute. Add Worcestershire sauce and wine; boil until mostly evaporated.
• Return beef and any accumulated juices to pot with broth and tomatoes. Bring to a boil. Cover pot, transfer to oven, and cook 1 1/2 hours. Remove pot from oven and stir carrots and potatoes into stew. Cover and continue cooking in oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife, about 1 hour more. Stir in peas; return to oven for 5 minutes more, just to heat through.
• Ladle stew into shallow bowls, sprinkle with parsley, and serve. Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.

MERLOT BEEF STEW

Steps:

• In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
• Cook for 3-4 minutes until just softened, stirring frequently.
• Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
• Add beef into the pot, turning them to let it be browned.
• Add wine to pan and cook for 2 minutes.
• Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
• Reduce heat to low, partially cover pot and let simmer for approximately one hour.
• Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
• Discard bay leaves and stir in the parsley before serving.