Cold Weather Essentials Wine Marinated Beef Stew Recipes

CHIANTI MARINATED BEEF STEW

Steps:

• Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
• Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
• In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
• Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

PARKER'S BEEF STEW

Steps:

• Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
• The next day, preheat the oven to 300 degrees F.
• Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
• Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
• Before serving, stir in the frozen peas, season to taste, and serve hot.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

COLD WEATHER ESSENTIALS: WINE MARINATED BEEF STEW

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