Recipe: Appetizing Sublime Beef Stew with Red Wine

Sublime Beef Stew with Red Wine. Let everything cook together for hours for the deepest, most satisfying beef stew you'll try. Buy us a cup of coffee. Thank you all so much for watching our recipe videos and supporting our channel.

Sublime Beef Stew with Red Wine This classic red wine beef stew recipe is incredibly flavorful with hearty vegetables and tender, melt-in-your-mouth shreds of beef. The full recipe calls for blanched pearl onions, and while a bit time-consuming to prepare, they're worth the added effort. If you want to take a short-cut, go for frozen and. You can cook Sublime Beef Stew with Red Wine using 11 ingredients and 16 steps. Here is how you cook that.

Ingredients of Sublime Beef Stew with Red Wine

  1. It’s 500 of to 600 grams Beef shank.
  2. You need 2 1/2 large of Onions.
  3. Prepare 1 of the same amount as the amount of water indicated on the roux box Red wine.
  4. It’s 3 of to 4 leaves Bay leaf.
  5. It’s 1 of pack Raw mushrooms (or canned).
  6. Prepare 1 box of Commercial beef stew roux of your choice.
  7. Prepare of Side vegetables (you can simmer them in the stew of course).
  8. You need 1 large of Carrot.
  9. Prepare 2 of Potatoes.
  10. You need 1 of Broccoli.
  11. You need 1 dash of Fresh cream (optional).

Deeply browned beef makes for a really rich, flavorful beef stew. A few tricks: Pat the meat dry, don't crowd the pan, and take your Add the tomato paste and stir to coat the veggies. Stir in the wine and scrape up any browned bits from the bottom of the pan. I enjoy having red wine beef stew for dinner over mashed potato.

Sublime Beef Stew with Red Wine step by step

  1. Leave the beef shanks in large pieces, and brown them in a little oil. Transfer the beef to a pan, and add the red wine..
  2. Add a little oil to the frying pan where you browned the beef, and sauté the sliced onions (They don't need to be caramelized)..
  3. Add the sautéed onion and the bay leaves to the pan with the beef with wine. Start cooking over high heat, and skim off the scum diligently..
  4. This is the red wine I used this time. It's a box wine that contains 3 liters..
  5. When no more scum is rising to the surface, add the mushrooms and turn the heat down to low. Simmer until the beef is tender (2.5 to 3 hours)..
  6. If the liquid in the pan reduces too much, add water. You can add wine of course! Be sure to keep the heat low!.
  7. Cut the vegetables to serve with the stew. (If you're simmering the vegetables in the stew, don't add them at the start or they'll dissolve. Add them 30 minutes before)..
  8. I haven't added the roux yet, but the stew already looks like this just from the red wine..
  9. The meat sinks to the bottom of the pan, so lift it up carefully and check its doneness with a bamboo skewer! If it's OK, dissolve the roux. (Whatever you do, don't stir the stew up from the bottom! ).
  10. When the roux has dissolved, simmer for an additional 5 minutes. Microwave the vegetables (if you didn't simmer them in the stew) and serve on the side. Drizzle on a little fresh cream to finish..
  11. Wine tip 1: You can use any kind of wine you like. If you're not using box wine, use 1 whole bottle (750 ml) plus water as needed..
  12. Wine tip 2: The flavor changes depending on the wine you use. That lets you enjoy different versions of the stew and is delicious..
  13. Wine tip 3: This depends on what you prefer, but I recommend using a light or medium-bodied wine..
  14. If using a pressure cooker: Add the red wine, bring to a boil, and skim off the scum before closing the lid and pressure-cooking the stew (20 minutes)..
  15. If using a pressure cooker (continued): This stew may exceed the maximum liquid level in some pressure cooker pans..
  16. If using a pressure cooker (cont.): If that's the case, add the rest of the wine after the pressure cooking phase, and simmer the stew for a while longer..

It is tasty, delicious, and a crowd pleaser. How to Cook Red Wine Beef Stew. Start by searing bacon in a cooking pot. The bacon fat needs to be extracted from it. Pick a robust, fruit-forward wine to add vigor to this hearty beef stew with red wine from Fiona Beckett's new cookbook, Wine Lover's Kitchen.

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