Best 2 Slow Cooked Red Wine Beef Stew Recipes

Indulge in a culinary journey with our slow-cooked red wine beef stew, a delectable dish that exudes warmth, comfort, and rich flavors. Picture tender beef cubes braised in a luscious red wine sauce, infused with herbs, vegetables, and spices that create a symphony of taste. This hearty stew is a classic for a reason, perfect for a cozy dinner with loved ones or a special occasion. Alongside the main recipe, we'll also guide you through variations like the aromatic beef and Guinness stew, the tangy beef stew with sun-dried tomatoes, and the unique beef and apricot tagine. Whether you prefer a traditional approach or are looking to explore new flavor combinations, our collection of recipes offers something for every palate. Let's embark on this culinary adventure and savor the deliciousness that awaits!

Let's cook with our recipes!

SLOW COOKER BEEF STEW WITH RED WINE

Slow Cooker Beef Stew with Red Wine image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories Soups, Stews and Chili Recipes Stews Beef

Time 4h25m

Yield 8

Number Of Ingredients 14

Ingredients

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

Spray a slow cooker with cooking spray and place meat inside.
Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

BEEF IN RED WINE WITH MELTING ONIONS

Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

Ingredients

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

Tips:

Choose the right cut of beef: Chuck roast, blade roast, and brisket are all good options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing: Browning the beef adds flavor and helps to develop the stew's rich color.
Use a variety of vegetables: Carrots, celery, onions, and potatoes are all classic stew vegetables. You can also add other vegetables like mushrooms, zucchini, or turnips.
Use a good quality red wine: The wine you use in your stew will make a big difference in the flavor. Choose a red wine that you enjoy drinking.
Simmer the stew for at least 2 hours: The longer you simmer the stew, the more tender the beef will become and the more flavorful the broth will be.
Serve the stew with mashed potatoes, rice, or crusty bread: This will help to soak up the delicious broth.

Conclusion:

Slow-cooked red wine beef stew is a hearty and flavorful dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious beef stew that your family and friends will love.