Yummy Red-Wine Braised Beef Stew Scrumptious Recipes




Red-Wine Braised Beef Stew Recipe

When it comes to comfort food, there’s nothing quite like a hearty serving of beef stew. This classic dish is beloved by home cooks and foodies alike for its rich, warming flavors, and satisfying textures. One of the best things about making beef stew is the freedom to experiment with different ingredients and techniques to achieve your ideal flavor profile. One such technique, braising, adds significant depth of flavor to any meat dish, including beef stew. In this recipe, we’ll be exploring how to make a rich, flavorful, and warming Red-Wine Braised Beef Stew.

Ingredients:

– 1 1/2 – 2 pounds of beef chuck roast, cut into 2-inch pieces
– 1 cup of red wine
– 2 tablespoons of olive oil
– 1 large onion, diced
– 3 cloves of garlic, minced
– 3 medium-sized carrots, peeled and cut into 1-inch pieces
– 2 stalks of celery, trimmed and cut into 1-inch pieces
– 2 sprigs of fresh thyme
– 2 bay leaves
– 2 cups of beef broth or chicken stock
– 1 tablespoon of tomato paste
– 1 tablespoon of all-purpose flour
– Salt and pepper to taste
– Chopped parsley for garnish

Instructions:

1. Preheat the oven to 325°F.

2. Season the beef with salt and pepper. Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Add the beef and sear until golden brown on all sides, about 8 minutes. Remove the beef and transfer to a plate.

3. Add diced onions to the pot and sauté until translucent, about 5 minutes. Add minced garlic and stir for 1 minute.

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4. Add the red wine to the pot and deglaze, scraping up any browned bits from the bottom of the pan.

5. Add the seared beef back to the pot along with the carrots, celery, thyme, bay leaves, tomato paste, and beef broth. Stir well to combine.

6. Cover the pot and transfer to the oven. Bake for about 2 – 2 1/2 hours, or until the beef is tender and falls apart easily.

7. Remove the pot from the oven and transfer the beef and vegetables to a serving bowl. Using a fine-mesh strainer or cheesecloth, strain the braising liquid into another pot or saucepan.

8. Return the pot to medium-high heat and whisk in the flour. Bring to a simmer and cook for about 5 minutes, stirring constantly until the sauce thickens.

9. Pour the sauce over the beef and vegetables and garnish with chopped parsley.

10. Serve hot with crusty bread, mashed potatoes, or noodles.

Summary:

– Red-wine braised beef stew adds significant depth of flavor to the classic dish.
– Sear beef until golden brown.
– Add onions and sauté until translucent.
– Deglaze the pot with red wine.
– Add beef, vegetables, thyme, bay leaves, tomato paste, and beef broth.
– Cover the pot and bake in the oven for about 2 – 2 1/2 hours.
– Strain the braising liquid into a pot or saucepan and whisk in flour.
– Pour sauce over the beef and vegetables and garnish with chopped parsley.
– Serve hot with crusty bread, mashed potatoes, or noodles.

Excellent Red-Wine Braised Beef Stew Farm-to-table Cuisine

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