Best Sweet Merlot Beef Stew Recipes

MERLOT BEEF STEW

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

Steps:

• In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
• Cook for 3-4 minutes until just softened, stirring frequently.
• Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
• Add beef into the pot, turning them to let it be browned.
• Add wine to pan and cook for 2 minutes.
• Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
• Reduce heat to low, partially cover pot and let simmer for approximately one hour.
• Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
• Discard bay leaves and stir in the parsley before serving.

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

MERLOT BEEF STEW

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 ;-)