Zinfandel Beef Stock Recipes

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ZINFANDEL BRAISED BEEF SHORT RIBS



Zinfandel Braised Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 2 servings

Number Of Ingredients 11

2 (750 ml) bottles Zinfandel
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2.
  • Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with chicken stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender. Remove from and allow to cool.
  • Remove all fat, set aside beef short ribs, re-heat liquid and then strain. Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.

PROVENçAL BEEF WITH ZINFANDEL



Provençal Beef with Zinfandel image

Enjoy this hearty beef with zinfandel dish made in slow cooker for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 12

Number Of Ingredients 16

6 slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast, trimmed of fat and cut into 1-inch pieces
1 large onion, cut into 1/2-inch wedges
3 cups baby-cut carrots
1 cup red Zinfandel wine
3/4 cup beef broth
3 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) diced tomatoes, undrained
1 package (8 ounces) sliced mushrooms
1/2 cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired

Steps:

  • Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.
  • Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.
  • Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
  • Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.

Nutrition Facts : Calories 280, Carbohydrate 10 g, Cholesterol 70 mg, Fiber 2 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 380 mg

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