Best Merlot Beef Stew Recipes

Merlot Beef Stew image

Provided by Diana Adcock

Categories Stew

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup vegetable oil
1 cup flour
2 tablespoons black pepper
3 lbs beef roast, sirloin or 3 lbs arm roast
1/4 lb applewood smoked bacon, chopped
4 large carrots, cut and quartered
1 large onion, chopped
1 lb baby red potato, whole
8 ounces brown button mushrooms, quartered
2 cups merlot
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 teaspoon beef base
1 cup water
2 cups low sodium beef broth
2 tablespoons French dry rub
2 bay leaves
water, as needed

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.

Merlot Beef Stew image

Provided by Diana Adcock

Categories Beef

Time 5h30m

Number Of Ingredients 18

1/4 c vegetable oil
1 c white flour
2 Tbsp black pepper
3 lb beef roast, sirloin or arm roast
1/4 lb applewood smoked bacon, chopped
4 large large carrots, cut 1 inch long and quartered
1 large onion, chopped
1 lb baby red potatoes, washed and cut in half if larger than golf ball size
8 oz chanterelle or cremini mushrooms, quartered
2 c merlot wine
1/2 c worcestershire sauce
3 oz tomato paste
1 tsp better than bouillon beef base
1 c water
2 c low sodium beef broth
2 Tbsp french dry rub
2 bay leaves
water as needed

Steps:

1. Preheat oven to 300 degrees.
2. Prepare vegetables keeping onions aside.
3. In a medium bowl combing flour and pepper, set aside.
4. Combine beef base with water, whisk well, set aside.
5. Chop bacon, set aside.
6. Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
7. In a large dutch oven heat oil over medium high heat.
8. Brown seasoned beef in two batches, removing to a medium bowl, set aside.
9. Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
10. Remove bacon when golden to beef bowl.
11. Reduce heat to medium, add chopped onions.
12. Stir often until onion turns light brown.
13. Add tomato paste, whisking constantly for 1 minute.
14. Add merlot, whisking constantly for 1 minute.
15. Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
16. Add the prepared vegetables. Stir well to coat.
17. Add contents of beef bowl, including any juices and stir well to coat.
18. Add bay leaves, pushing them down with a spoon to submerge.
19. Cover with lid and place pot in the oven.
20. Check the stew at 3 hours, giving it a very good stir, bottom to top.
21. Add water if needed.
22. Repeat at 4 hours with the stirring and water if needed.
23. Remove at 5 hours, search out bay leaves and toss them out.
24. Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)

Sweet Merlot Beef Stew image

Provided by @MakeItYours

Number Of Ingredients 13

4 slices bacon, rendered
2 lb chuck roast, cut into 2" pieces
1 1/2 t Salt
Freshly ground pepper
2 T Flour
1/4 C Paula Deen Merlot Steak Sauce
1 1/2 C Red Wine
1 1/2 C Water
1 t fresh thyme
2 Garlic Cloves, minced
1 lb Pearl onions
1/2 lb. Button Mushrooms, chopped
2 T Fresh parsley, chopped

Steps:

In a medium saute pan fry bacon until crisp. Remove bacon and reserve. Brown beef slowly on all sides in the bacon fat. Sprinkle with salt, pepper and flour. Toss to coat evenly.
Place beef in a heavy 4 qt. saucepan.
Add reserved bacon (chopped), Paula Deen Merlot Steak Sauce, wine, water, thyme and garlic.
Cover and cook over low heat for 1 hour. Add onions to stew and cook for an additional 30 minutes.
In the final 10 minutes, add the mushrooms and parsley. Add additional water if necessary. Salt and pepper to taste. Serve along side crusty tuscan bread for dipping.