MERLOT BEEF STEW
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.
Provided by Diana Adcock
Categories Stew
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 18
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
I changed around an old recipe of mine for beef stew to get this delicious concoction! I sauteed the onions and garlic in bacon fat and then browned the stew meat pieces in it as well. I had a 1/4 Merlot left over so I added that. YUMMY!
Provided by cas navy
Categories Meat
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 448.4, Fat 32.9, SaturatedFat 13.4, Cholesterol 114.2, Sodium 403.6, Carbohydrate 4.5, Fiber 0.5, Sugar 1.5, Protein 31.8
SWEET BEEF STEW
"This is not your usual beef stew, which is why I get so many requests for the recipe," relates Anne Graham of Los Osos, California. "It's so easy to fix in the pressure cooker, which is one of the most underrated time-savers of all!"
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a pressure cooker, brown beef, onions and garlic in oil over medium heat. Stir in salt, ginger, pepper and nutmeg. Combine the apricot nectar, soy sauce, molasses and brown sugar; pour over meat. Close cover securely; place pressure regulator on vent pipe., Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 20 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.) Remove from the heat; allow pressure to drop on it's own., Remove meat with a slotted spoon. Combine cornstarch and water until smooth; gradually add to pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in meat and serve over rice.
Nutrition Facts :
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