Merlot Beef Stew Recipes

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.

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.

BEEF MERLOT CROCK POT

Steps:

• Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!).
• Add 2 T bacon fat- melt.
• Add chopped onion and garlic.
• Turn down heat to medium low- sauté for 5 minutes.
• Remove and set aside.
• Turn up heat to High- get pan really hot.
• Add more bacon fat or olive oil if pan is dry.
• Quickly brown meat- let each side get browned.
• Place browned meat into crock pot.
• Add 1 cup water to pan to make a beef stock.
• Add 2 bouillon cubes- stir and break up into stock.
• Add 1/4 Merlot (or other red wine) optional.
• Pour over meat in crock pot.
• Spoon onion mixture over meat.
• Cover and cook 10 hours on Low.
• Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.

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 ;-)