Hark! Let me tell thee of a dish most hearty and delicious – the beef stew with red wine and vegetables recipe. Oh, how it warms the soul and fills the belly. This stew is a timeless classic that has stood the test of time, a French delicacy that has captured hearts and taste buds for generations.
This recipe is perfect for chilly evenings when one yearns for comfort food that satisfies both the stomach and the soul. The combination of tender chunks of beef, robust red wine sauce, and an array of colorful veggies like carrots, mushrooms, green beans, and cauliflower florets will transport your taste buds to the French countryside.
But do not fret, friend, for even if thou hast never been to France, this recipe will surely make thee feel as though you are dining in a cozy French bistro. So go on, gather thy ingredients and let’s get cooking. With every spoonful of this savory stew, thou shalt be transported to another world – a world where comfort food reigns supreme.
Why You’ll Love This Recipe
Ladies and lords, hear me well! I come to you today to speak about an extraordinary dish that will fill your hearts and stomachs with warmth and happiness – the Beef Stew with Red Wine and Vegetables Recipe! You may ask yourselves, why should you love this recipe? Well, let me give you some reasons that will make your decision easier.
First of all, this stew is a classic French comfort food that has been passed down through generations. It is made with boneless beef chuck cut into inch cubes and slow cooked for hours until it becomes tender and juicy. Imagine biting into a delicious piece of braised beef that simply melts in your mouth!
In addition, the vegetables like carrots, green beans, potatoes, cauliflower florets, mushrooms, and vegetables like leeks are added to the stew to make it even more hearty and nutritious. The combination of flavors in this dish is simply divine – the sweetness of the vegetables combined with the richness of the red wine sauce creates a symphony in your taste buds that will leave you wanting more.
Moreover, this recipe is perfect for any occasion! Whether you want to impress your guests at a dinner party or simply treat your family to a comforting meal on a cozy night in, this beef stew recipe with red wine is sure to be a crowd-pleaser. Its versatility makes it a perfect side dish or main course.
Lastly, making this beef stew recipe is easy and straightforward. With simple ingredients like bacon, onions, garlic cloves, tomato paste, dried thyme and bay leaves, brandy and red wine going into making this rich dish that sits wonderfully on mashed potatoes as well as rice. So why not spice up your kitchen routine and give yourself a break from routine steak nights by giving this delicious recipe a try!
In conclusion my fair people, if you’re looking for an easy-to-make yet deliciously impressive dish that brings warmth to the soul with every bite, the Beef Stew with Red Wine and Vegetables is the way to go. The combination of flavors leaves your taste buds singing praises, and it’s versatile enough to be enjoyed at any occasion for ultimate comfort food satisfaction. So grab your aprons and let’s cook up some magic!
Here is a list of all the ingredients you’ll need for this delicious beef stew recipe:
- 2 pounds boneless beef chuck cut into 1-2 inch cubes
- 1/4 cup all-purpose flour (you can use gluten-free flour as a substitute)
- Salt and black pepper
- 3 tablespoons canola oil
- 4 slices of bacon, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 cups red wine (use a classic French beef stew red wine for best results)
- 2 cups beef broth
- 1 teaspoon dried thyme
- 2 bay leaves
- 6 small potatoes, peeled and diced
- 4 carrots, peeled and cut into pieces
- 1 cup green beans
- 1 cup cauliflower florets
- 1 cup mushrooms
- Brandy (optional)
Note: You can also include root vegetables like parsnips or turnips in this stew recipe. In addition, you can add some flavor to your sauce by using vegetables like leeks.
The Recipe How-To
To begin, heat a tablespoon of canola oil in a dutch oven over medium-high heat. Cut 2 lbs of boneless beef chuck into 1-inch cubes and season them with salt and pepper. Add the seasoned beef to the pot in batches and cook until browned on all sides, around 5 minutes. Then, transfer it to a plate.
Sautéing Vegetables and Bacon
Add another tablespoon of canola oil to the pot, lower the heat to medium, and sauté 4 slices of bacon until crisp. Remove them from the pot and leave the fat.
Next, add 1 diced onion and 2 garlic cloves, and cook for 2-3 minutes until they are soft. Then, add 1 cup each of green beans, potatoes, carrots, mushrooms, cauliflower florets, 2 bay leaves, and 1 tsp dried thyme. Cook for about 10 minutes more.
Wine Braised Beef Stew
Add 1/4 cup of brandy, scrape any browned bits from the bottom of the pot with a wooden spoon, and let it reduce by half. Return the beef to the pot and stir in 2 tbsp tomato paste. Pour in 2 cups of red wine and 2 cups of beef broth, stir well, bring it to a simmer, and place the lid on.
Lower heat to medium-low and cook for around 3 hours. If using a slow cooker or instant pot for this recipe, set at low temperature for 6-8 hours.
When ready, remove bay leaves from your beef stew. Add salt or pepper to taste. You can serve with some fresh parsley as garnish if you’d like.
Enjoy your Meal!
This hearty meal definitely makes a delicious and comfort food perfect for cooler days. The wine gives it an incredible depth of flavor that will have everyone asking for seconds! I’d suggest serving this stew with some mashed potatoes, crusty bread, or rice.
Substitutions and Variations
Thou may choose to add or subtract certain ingredients to this beef stew with red wine and vegetables recipe, depending on thy preference or availability. Here are some suggested substitutions and variations to add diversity and flavor to thy stew.
– Vegetables: Thou may use any combination of vegetables thou desire in this stew. Instead of green beans, thou may add asparagus tips, brussels sprouts or spinach. If thou prefer a different kind of mushroom, shiitake mushrooms would be a marvelous substitution. For a low-carb option, replace the potatoes with cauliflower florets.
– Meat: While boneless beef chuck is an excellent choice for this stew recipe, feel free to use French beef or any beef chuck cut that has good marbling. If thou prefer a different kind of meat, lamb or venison would work splendidly too.
– Wine: The red wine gives this stew its rich flavor and depth. However, if you do not have red wine on hand or prefer not to cook with alcohol, thou may substitute it with more beef broth or tomato juice. If thou want stronger flavors, you could experiment with using brandy instead of red wine.
– Gluten-free: If thou art gluten intolerant or sensitive, substitute the all-purpose flour with gluten-free flour or cornstarch instead.
These substitutions and variations can be exercised based on thy taste preferences and creativity in the kitchen. The possibilities are endless!
Serving and Pairing
My fellow epicureans, allow me to suggest the perfect dish to accompany my delectable beef stew with red wine and vegetables. This comforting and heart-warming stew pairs well with a crusty French bread, which is often called the “king of bread.” I suggest dipping it into the succulent, aromatic broth that the beef was slow-cooked in.
As for the wine pairing, I recommend a robust red wine such as a Cabernet Sauvignon or Merlot. The bold taste of red wine will bring out the rich flavors in this hearty stew. Alternatively, if you prefer something lighter than the deep flavors of a red wine, try a crisp Chardonnay or Sauvignon Blanc. The lightness of these choices provides a fine balance to your tastebuds.
For those who want something more daring with a hint of sweetness, then go for an ice-cold cider. Its slight sweetness harmonizes well with the savory flavor present in this dish.
In addition to bread and wines, you can also serve this mouth-watering concoction with mashed potatoes or brown rice as preferred. It’s like having a sumptuous meal satisfying every part of your palate!
No matter what you pair it with, my beef stew with red wine and vegetables recipe will surely be an unforgettable feast that everyone will enjoy. Bon appetit!
Make-Ahead, Storing and Reheating
For those busy weekdays or meal planning enthusiasts, this beef stew with red wine and vegetables recipe is an excellent option for make-ahead meals. The stew tastes even better after a day or two since the flavors have had time to meld and develop.
To make ahead, follow the recipe instructions and cook the stew thoroughly. Then, let it cool down completely to room temperature before storing it in an airtight container in the refrigerator for up to three days. In addition, you can freeze it for up to three months.
When reheating the stew, you can use the microwave or stovetop methods. To reheat in a microwave, place a portion of the stew in a microwave-safe container and heat it on high for two minutes. Stir and heat again until it reaches your desired serving temperature.
If using stovetop method, pour the amount of stew you wish to reheat in a pot and add some beef broth or water as needed to make sure that the meat does not dry out. Cook over medium heat until heated through, stirring occasionally.
When storing any leftovers, store them separately from other foods in case of any spills or contamination. And make sure to follow proper food safety guidelines when reheating!
Tips for Perfect Results
To ensure that your beef stew with red wine and vegetables turns out deliciously perfect, here are some tips you should follow:
– Choose the right cut of beef: For this recipe, I recommend using boneless beef chuck. It becomes tender and juicy when braised for an extended period.
– Brown the beef properly: Browning the beef adds a rich depth of flavor to the finished dish. Be sure to brown the meat in batches over high heat to obtain that beautiful caramelization.
– The importance of a Dutch oven: This recipe requires a Dutch oven to be used for the cooking process. It distributes heat evenly, allowing for slow and steady simmering that is necessary for achieving perfectly tender stew meat.
– Consider adding bacon: If you love the smoky flavor, add some bacon strips or bits to the pot before browning the meat. It’s an excellent addition that can highly enhance the dish’s taste.
– Tomato paste is your friend: A spoonful of tomato paste can amplify the savory notes and compensate for any acidity from the red wine. Be sure to let it cook in low flame until it develops a deep mahogany color.
By taking the time to make a few critical steps and following these tips closely, you can create an outstanding beef stew with red wine and vegetables that will warm your soul and impress those who taste it.
But wait, there’s more! If you still have questions about this sumptuous beef stew with red wine and vegetables recipe, read on for some frequently asked questions and their answers.
What does red wine do to beef stew?
As a sommelier, I’ve discovered that the inclusion of red wine in beef stew has the ability to enrich and intensify its flavor. The acidic composition of wine aids in the breakdown of tougher cuts of beef, thus softening it to create a more succulent texture. Additionally, when the stew is cooked in the oven, the flavors of the wine become more concentrated, maximising its taste.
When should I add vegetables to beef stew?
When preparing a stew, it is recommended to add robust veggies such as carrots, turnips, and potatoes in the middle of the cooking process and to arrange the ingredients in layers. If you intend to use delicate vegetables like peas, it’s best to wait until a few minutes prior to removing the stew from heat to add them.
Should I put red wine in my stew?
When it comes to pairing wine with beef stew, selecting the appropriate bottle can make all the difference. Dry reds with a high tannin level are a great choice, as they can enhance the dish’s taste by accentuating the meat’s flavors and amplifying the rustic feel of the stew.
In conclusion, this beef stew with red wine and vegetables recipe is an excellent choice for anyone looking for a hearty and delicious meal that will satisfy their cravings. This recipe is not only easy to make, but also versatile as it allows for a variety of substitutions and variations based on your preferences. The combination of French techniques with classic comfort food ingredients makes it a dish that every home cook should try at least once.
Furthermore, this beef stew pairs perfectly with mashed potatoes, crusty bread, or even rice making it a great complement to any meal you have planned. It’s an ideal dish for family dinners or if you’re having people over because it’s easily adaptable to feeding larger groups.
So, if you’re looking for a warm and comforting meal that will take you back to simpler times while still being refined enough for modern palates, give this beef stew with red wine and vegetables recipe a try. Your taste buds will thank you!
Beef Stew With Red Wine and Vegetables Recipe
- 4 slices bacon, thick slices, rind removed, cut crosswise into 1/2 pieces
- 1 onion, medium, yellow, and diced
- 5 garlic cloves, minced
- 6 tablespoons canola oil
- 3 1/2 lbs boneless beef chuck, trimmed and cut into 1-inch cubes
- 1 (750 ml) bottle red wine, good enough quality for drinking, try a California Cab
- 1/2 cup brandy
- 7 cups veal stock, can sub with beef stock (preferably home made, then high quality commercial)
- 1 piece bacon, rind 3-inch square (optional)
- 3 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons beurre manie (equal parts softened unsalted butter and all purpose flour mixed together into a thick paste)
- 4 carrots, peeled and cut into 1/2-inch thick rounds
- 2 potatoes, large, waxy, peeled, and cut into 1-inch cubes
- 10 ounces mushrooms, fresh
- salt and pepper
- 1 1/2 cups cauliflower florets
- 4 ounces green beans, ends trimmed
- Place bacon in a large, heavy, flameproof dutch oven and saute over medium-low heat, stirring occasionally, until crisp, about 10 minutes. Add onion and garlic; if there isn't enough fat rendered from the bacon, add a tbsp of oil as well. Saute' onion and garlic until softened but not browned, about 5 minutes, stirring occasionally.
- Meanwhile, heat 3 tbsp of oil in a large, heavy skillet over medium high heat. Add only enough beef cubes to fit the skillet without crowding, and brown well on all sides, 4 to 5 minutes. As the beef browns, transfer it to the dutch oven with bacon, onion, and garlic. Brown remaining beef in batches, adding oil as needed; don't let bottom of the skillet burn.
- When all the beef is browned and removed from skillet, add 1 cup of wine to skillet and bring to a boil, scraping up the browned bits in the bottom of the pan. Pour the contents of the skillet into the casserole with the beef, along with the brandy and 2 cups of the wine. Increase the heat to high and reduce liquid by 2/3, 15 to 20 minutes.
- Add the veal stock, bacon rind, bay leaves, and thyme, and bring to a boil, then reduce the heat to very low. Cook the beef very gently, partially covered, for 1.5 hours. If the liquid doesn't appear to be thickening, whisk in some beurre manie.
- Add the carrots, potatoes, and mushrooms, and season with salt and pepper. Continue simmering until the meat and veggies are tender, 30 minutes more.
- Add the cauliflower and green beans, and cook til crisp-tender, 6 to 8 minutes. Add the remaining wine and cook for 30 seconds more.
- Remove dutch oven from heat, discard bay leaves and bacon rind. Adjust salt and pepper and serve.