COLD WEATHER ESSENTIALS: WINE MARINATED BEEF STEW

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

Ingredients

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