Best Vintners Stew Recipes

THE BEST BEEF STEW

The Best Beef Stew image

Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 19

Ingredients

1-1/2 pounds beef stew meat, cut into 1-inch cubes
1/2 teaspoon salt, divided
6 tablespoons all-purpose flour, divided
1/2 teaspoon smoked paprika
1 tablespoon canola oil
3 tablespoons tomato paste
2 teaspoons herbes de Provence
2 garlic cloves, minced
2 cups dry red wine
2 cups beef broth
1-1/2 teaspoons minced fresh rosemary, divided
2 bay leaves
3 cups cubed peeled potatoes
3 cups coarsely chopped onions (about 2 large)
2 cups sliced carrots
2 tablespoons cold water
2 tablespoons balsamic or red wine vinegar
1 cup fresh or frozen peas
Additional fresh rosemary, optional

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.

Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

VINTNER'S STEW

Vintner's Stew image

Make and share this Vintner's Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 lbs beef chuck, cut into 1-inch pieces
1 teaspoon salt
1/2 teaspoon black pepper
6 ounces white pearl onions, peeled
1 cup red wine (Merlot)
1 (1 ounce) envelope Lipton Onion Soup Mix
1 (10 3/4 ounce) can condensed golden mushroom soup
1 cup water
1 lb tiny new potatoes, cut in half
2 teaspoons dried rosemary
1 tablespoon butter
1 lb mushroom

Steps:

In a 5-quart Dutch oven, heat the oil over med-high heat.
Sprinkle the beef with salt and pepper; brown the beef on all sides.
Add in the onions; cook/stir with the beef for another 3 minutes.
Deglaze the pan with the wine, scraping up any browned bits that may have stuck to the bottom of the pan.
Add in the soup mix, mushroom soup, water, potatoes, and rosemary.
Bring the stew to a simmer; decrease heat to low, cover, and simmer until the meat is tender, 2-3 hours.
Melt the butter in a large sauté pan over high heat, add the mushrooms, cook/stirring, until they are golden brown.
Add the mushrooms to the stew simmer another 15 minutes and serve.

Nutrition Facts : Calories 459.8, Fat 28.9, SaturatedFat 11, Cholesterol 84.8, Sodium 989.5, Carbohydrate 19.4, Fiber 2.3, Sugar 4.3, Protein 25.3

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