COLD WEATHER ESSENTIALS: WINE MARINATED BEEF STEW

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Cold Weather Essentials: Wine Marinated Beef Stew image

This is not a true beef stew with a thick gravy-like sauce, but lighter with a great combination of veggies in a tomato/wine broth. I worked this recipe around several times before I got what I was looking for. The good news is that when you have 12 houseguests staying with you, nothing ever gets thrown away. The one thing I do...

Provided by Andy Anderson !

Categories     Beef

Time 20h

Number Of Ingredients 19

2 lb stewing beef, cut into 1-inch (2/5cm) cubes
THE MARINADE
1 c red wine, i used a pinot noir
1 c beef stock, not broth, freshly made, if possible
2 Tbsp apple-cider vinegar
2 Tbsp olive oil, extra virgin
1 Tbsp worcestershire sauce
3 clove garlic, minced
2 medium bay leaves
1 tsp dried thyme
1/4 tsp white pepper, freshly ground
1/4 tsp salt, kosher variety
THE VEGGIES
1 medium onion, medium sliced
2 stalk(s) celery, sliced on the bias
2 medium carrots, sliced on the bias
3 slice bacon, diced
8 oz button mushrooms (white or brown), stemmed and halved
14 oz crushed tomatoes, 1 can, with juice

Steps:

  • 1. PREP/PREPARE
  • 2. A note on the wine, and the use of what are called: "cooking" wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin'
  • 3. For the beef, I am using an Arm Roast
  • 4. If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version... Trust me, you will never miss the anchovies. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 5. Gather your Ingredients (mise en place).
  • 6. Add all of the ingredients for the marinade to a saucepan, over medium heat.
  • 7. Let simmer, then remove from the heat.
  • 8. Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.
  • 9. While the marinade is cooling, cut up the beef.
  • 10. Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.
  • 11. Chef's Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe... 12 hours is fine.
  • 12. Remove the beef from the marinade, and reserve the liquid.
  • 13. Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.
  • 14. Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.
  • 15. Increase the heat to medium high, and then cook the beef in the rendered bacon fat.
  • 16. Sear all the sides, but do not overcrowd the skillet.
  • 17. Add the seared beef to the slow cooker, and mix with the veggies.
  • 18. Slow cook for 6 - 8 hours, or until the beef is tender and juicy.
  • 19. PLATE/PRESENT
  • 20. Serve in bowls with rolls, or crusty bread. Enjoy.
  • 21. Keep the faith, and keep cooking

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