BEEF STEW IN RED WINE SAUCE
Make and share this Beef Stew in Red Wine Sauce recipe from Food.com.
Provided by Brookelynne26
Categories Vegetable
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the meat into 8 pieces.
- Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
- Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
- Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
- For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
- Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
- To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.
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Isaiah Faichin
[email protected]The beef stew was a bit too spicy for my taste. I would use less chili powder next time.
Gracie J
[email protected]The beef stew was a bit too sweet for my taste. I would use less sugar next time.
April Channell
[email protected]The beef stew was too salty for me. I would use less salt next time.
Julia Rozalska
[email protected]This beef stew is a bit bland for my taste. I would add some more spices next time.
Gene Sickles
[email protected]I added some chopped carrots and celery to the stew and it was even better.
Rai Mhmood
[email protected]This beef stew is a great way to use up leftover beef. I used leftover pot roast and it was delicious.
Jacob Wayne
[email protected]I made this beef stew in my slow cooker and it turned out perfectly. The meat was fall-apart tender and the sauce was rich and thick.
Adriana Saldana
[email protected]I wasn't sure about using red wine in a beef stew, but I'm glad I tried it. It adds a wonderful depth of flavor.
Julius Wisdom
[email protected]This beef stew is a bit time-consuming to make, but it's worth the effort. The end result is a delicious and comforting dish that everyone will love.
Victoria B
[email protected]I've made this beef stew several times now and it always turns out great. It's a family favorite.
Jorge Diaz
[email protected]Wow! This beef stew is amazing! The meat is so tender and the sauce is so flavorful. I will definitely be making this again.
Mohammad Asghar
[email protected]This beef stew is a hearty and flavorful dish that is perfect for a cold winter night. The red wine sauce is rich and complex, and the beef is fall-apart tender. I served it over mashed potatoes and it was a hit with my family.