Aromatic and Hearty Beef Stew Simmered in Red Wine
Listen carefully my foodie friend, for I have a recipe that will tantalize your taste buds with its rich flavors and tender chunks of beef. This recipe is none other than the Beef Stewed in Red Wine with Pearl Onions and Mushrooms.
Before you even start preparing this dish, close your eyes and inhale the wafting aromas of fresh parsley, thyme, cognac, and all-purpose flour. Imagine these ingredients coming together in perfect harmony to create a stew that will leave you speechless.
As someone who appreciates good food, I know the value of a good beef stew, and this recipe tops the charts. With its delightful red wine sauce simmering low and slow with beef chuck cut into 1-inch cubes; onions, garlic cloves sautéed in bacon fat; white mushrooms and cremini mushrooms adding depth to the flavor; pearl onions add a pop of sweetness that elevates the dish beyond your wildest expectations.
So grab your dutch oven or slow cooker because this recipe is about to change the way you make beef stew forever.
Why You’ll Love This Recipe
Listen up, my fellow foodies, because I have a dish that will make your taste buds sing! Picture this: tender beef stewed in rich red wine with pearl onions and mushrooms. Are you drooling yet? Trust me when I say that this beef stewed in red wine with pearl onions and mushrooms recipe is a game-changer for any dinner party or cozy dinner at home.
First of all, the star ingredient, beef, is slow-cooked to perfection in flavorful red wine. The result is an incredibly tender and juicy meat that practically melts in your mouth. And let’s not forget the indulgent addition of thick slab bacon and cognac which not only add depth to the flavors but also make for a luxurious aroma.
But it doesn’t end there. The pearl onions and mushrooms take this dish to the next level. The mushrooms soak up all the flavors from the stew and become so incredibly savory while the sweetness of the pearl onions balances out the richness of the dish.
Now, let’s talk about how easy this recipe is to make. You don’t need fancy equipment or skills; all you need is a Dutch oven, some patience, and a few simple ingredients. And if you’re short on time, throw everything into your slow cooker and let it work its magic!
And finally, the best part of this recipe is how versatile it is! Serve it over creamy polenta, mashed potatoes or even crusty bread for a warm winter meal. Or pair it with a side of roasted carrots or peas to bring some freshness to the dish. The possibilities are endless!
So why will you love this recipe? Because it’s comforting yet sophisticated, packed with flavor yet easy to make, and versatile enough to suit any occasion. It’s truly a five-star meal right in your own kitchen- but don’t just take my word for it, give it a try yourself!
Ingredient List
- 2 lbs beef round steak or beef chuck cut into 1 inch cubes
- 1/2 cup of all-purpose flour
- 8 oz white mushrooms (sliced)
- 8 oz cremini mushrooms (sliced)
- 6 garlic cloves (minced)
- 1 onion (diced)
- 4 oz thick slab bacon (diced)
- 2 tbsp unsalted butter
- 1 cup Burgundy wine or any other full-bodied red wine like Cabernet Sauvignon or Merlot
- 1 cup beef stock
- 1/4 cup cognac (optional)
- 1 lb frozen pearl onions or fresh pearl onions, peeled and trimmed
- 2 tbsp tomato paste
- 3 sprigs of fresh thyme
- 2 bay leaves
- Salt and pepper to taste
The above ingredients are the fundamental components to make this rich and flavorful Beef Stewed in Red Wine with Pearl Onions and Mushrooms recipe. You can serve 4 people with these ingredients.
The Recipe How-To
Here’s how to create an outstanding beef stewed in red wine with pearl onions and mushrooms recipe that has been passed down for generations in my family.
Ingredients:
- 2 lbs beef round or chuck cut into 1-inch cubes
- 6 oz unsalted butter
- 6 oz thick slab bacon
- 1/2 cup all-purpose flour
- 3 garlic cloves, minced
- 1 large onion, chopped
- 4 cups Burgundy wine (or any of your preferred full-bodied red wines)
- 2 cups beef stock (homemade if possible)
- 2 tbsp tomato paste
- 1 tbsp fresh thyme
- 1 tbsp fresh parsley, chopped
- 1 pound pearl onions, peeled and trimmed if needed
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350°F.
- In a Dutch oven or other heavy-bottomed pot, melt half of the butter over medium heat until it starts to foam.
- Add bacon and continue cooking until it becomes crispy. Remove from pot and set aside.
- In a separate bowl, season beef with salt and pepper, then coat in flour.
- Add the beef to the pot and brown on all sides until deeply colored, for about 10 minutes. You may need to do this in batches depending on the pot size.
- Remove the meat from the pot and pour off any excess oil at the bottom of the pot.
- Add remaining butter, onions and garlic to the same pot then sauté until translucent for about two minutes.
- Pour cognac or any brandy of choice over onions and quickly stir to capture all flavors.
- Return your browned meat back into the pot with onions and add tomato paste before pouring in red wine and beef stock.
- Add fresh parsley and thyme to the pot and bring to boil over high heat.
- Once boiling, place the lid on the Dutch oven and transfer it to the oven.
- Cook in the oven for about 2 hours or until the meat is very tender.
- Once tender, remove the pot from the oven and add pearl onions and mushrooms (cremini, white, or your choice) into it.
- Mix everything in nicely, then return pot back into the oven for another hour.
- Take out of oven and serve immediately.
Tips for Perfect Results:
- Use a full-bodied red wine like Burgundy for best results.
- The beef should be cut into relatively equal sizes at 1-inch cubes to ensure even browning.
- Don’t rush browning the beef because that’s where the flavor comes from.
- To save time, skip peeling fresh pearl onions. Instead, use frozen pearl onions that do not require any peeling.
- Make sure your mushrooms are cleaned thoroughly before adding them to your dish to avoid an earthy texture.
Enjoy
Substitutions and Variations
This beef stewed in red wine with pearl onions and mushrooms recipe is a classic, but there are many ways to switch it up and make it your own. Here are some substitutions and variations you can try:
– Meat: While I recommend using beef round steak or beef chuck cut into 1-inch cubes, you could also use beef stew meat or even beef short ribs for a richer flavor. You could also swap out the beef entirely for diced pork or lamb for a different spin on the recipe.
– Vegetables: If you’re not a fan of pearl onions or mushrooms, try using other root vegetables like carrots, parsnips, or turnips instead. You could also add some green beans, peas, or corn at the end of cooking for some extra color and texture.
– Wine: The key to this recipe is using a good quality red wine like Burgundy or Bordeaux, but if you prefer something sweeter or fruitier, you could try using a Zinfandel, Merlot, or Pinot Noir instead.
– Herbs: I love the combination of fresh parsley and thyme in this recipe, but you could also experiment with other herbs like rosemary or oregano for a slightly different flavor profile.
– Gluten-free: To make this recipe gluten-free, simply swap out the all-purpose flour for a gluten-free flour like rice flour or cornstarch.
Regardless of how you choose to modify this recipe, remember that the key is to have fun and experiment with flavors that suit your taste buds.
Serving and Pairing
Serve this hearty beef stewed in red wine with pearl onions and mushrooms over a bed of creamy polenta, mashed potatoes or crusty bread, depending on your preference. The savory aroma and rich flavors will surely boost your appetite for a second helping.
As for wine pairing, red wines would be the perfect match for this beef stew recipe. You can use the same wine that you used to stew the beef, like Burgundy wine or any full-bodied red wine, such as Cabernet Sauvignon, Merlot or Syrah. Bold and complex flavors of these wines can stand up to the strong taste of beef and enhance the overall flavor profile of the dish.
If you’re not into wines, beer would also be an excellent option. Choose a dark ale or porter which offers similar flavors that complement the beef and mushrooms.
This slow-cooked stew will make an ideal main dish for cozy dinners at home, winter gatherings with friends or family, or potluck parties. With its rich flavors and tender meat, it’ll surely be a favorite among your guests.
Make-Ahead, Storing and Reheating
This beef stewed in red wine with pearl onions and mushrooms recipe is perfect for making ahead of time as it only gets better with time. The flavors of the red wine and beef meld together beautifully when left to simmer for a while. So go ahead, make a big batch of it and enjoy it for days to come.
To make ahead of time, simply follow the recipe as directed and let cool to room temperature before transferring it to a storage container. This stew can be refrigerated for up to 3 days or frozen for up to 3 months. When reheating, gently warm the stew on the stove over low heat, stirring occasionally until heated through. Be careful not to boil the stew as this can overcook the meat and make it tough.
Storing the beef stew is easy too. If you have any leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, allow the stew to thaw in the fridge overnight before gently warming up on the stove.
If you’re going to store this mushroom and pearl onion beef stew, be sure to separate any pearl onions or mushrooms from the liquid as they tend to get soft when stored in liquid. Simply spoon them out before storing.
This delicious beef stew is perfect for reheating on a busy weeknight, and is sure to warm you up on a chilly day. Just be sure not to leave any leftovers — it’s that good!
Tips for Perfect Results
To get the most out of this beef stewed in red wine recipe, here are some tips that can help you achieve a perfect result:
First, make sure to use the right cuts of meat. Beef round steak, beef chuck cut into 1-inch cubes, stew meat, or even beef short ribs are excellent choices for this recipe. These cuts have enough marbling that will ensure the tenderest and most flavorful beef when slow-cooked.
Another essential tip is coating the meat before searing it in a layer of all-purpose flour. Not only does it help the meat brown evenly and retain its flavor, but it also thickens the sauce.
The third tip is to use a good bottle of red wine, like Burgundy or Bordeaux. The wine adds depth to the dish and enhances the flavor of the meat by tenderizing it.
If you don’t have red wine on hand, you can substitute with beef stock or mushroom soup. However, keep in mind that these alternatives will alter the taste of the dish, so adjust accordingly.
Don’t be shy with your seasoning either. Given that there are many ingredients and each with their own flavor, using garlic clove or tomato paste goes a long way in creating a cohesive taste.
Finally, serve this stew with polenta or mashed potatoes and sprinkle some fresh parsley for garnish. These side dishes absorb the hearty sauce perfectly and give a creamy contrast to this rustic dish.
Follow these simple tips to make sure that your beef stewed in red wine with pearl onions and mushrooms comes out perfectly every time!
FAQ
Now, let’s answer some common questions about this delicious beef stewed in red wine with pearl onions and mushrooms recipe.
What is the best wine for beef stew?
When it comes to pairing wine with beef stew, bold red wines are the way to go. Dark fruits and robust tannins perfectly complement the intense flavors of the meat. Cabernet Sauvignon and Malbec are excellent choices to accompany the earthy essence of beef. Additionally, peppery Syrah and French Bordeaux are great options to balance out the strong aromas of the stew.
Is Beef Bourguignon the same as beef stew?
When it comes to distinguishing between beef Burgundy and beef stew, the key factor is the presence of Burgundy wine. While beef stew recipes can include wine from any region or may not have it at all, the classic beef Burgundy recipe requires wine from Burgundy.
Should I put red wine in my stew?
When it comes to pairing wine with beef stew, the stakes are high. A dry red wine with a high tannin content is the way to go as it brings out the flavor of the meat while enhancing the rustic essence of the dish.
What does red wine do for beef stew?
One interesting fact about cooking beef stew is that using red wine in the recipe can help to tenderize the meat. This is due to the presence of acid in the wine, which helps to break down the tough fibers in beef chuck. Additionally, as the stew cooks, some of the liquid evaporates, intensifying the flavors of the dish.
Bottom Line
In conclusion, this Beef Stewed in Red Wine with Pearl Onions and Mushrooms recipe is a must-try for all beef lovers who enjoy the full-bodied depth and richness of red wine flavors. This recipe offers the perfect combination of tender beef, mushrooms, and pearl onions simmered gently in a robust red wine sauce that will tantalize your taste buds and leave you craving for more.
With the right ingredients and cooking technique outlined in this recipe, you can easily prepare a delicious meal that is perfect for dinner parties or special occasions. Don’t be intimidated by the many ingredients listed; these are easy to find at your local grocery store or market.
Whether you decide to pair it with a glass of your favorite red wine or serve it alongside creamy polenta or crusty bread, this dish is sure to impress your family and guests.
So why not add this Beef Stewed in Red Wine with Pearl Onions and Mushrooms recipe to your repertoire of go-to meals today? After trying it once, we guarantee that you’ll come back to it time and time again!
Beef Stewed in Red Wine With Pearl Onions and Mushrooms Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 3 ounces smoked thick slab bacon, cut into 1/2-inch strips
- 1 medium onion, sliced
- 1 garlic clove, finely minced
- 2 -3 lbs beef round steak, and cut into 1-inch cubes (with some fat) or 2 -3 lbs chuck stew meat, cut into 1-inch cubes (with some fat)
- 20 white pearl onions, blanched for 1 minute and peeled
- 3/4 lb white mushrooms or 3/4 lb a combination of shiitake and cremini mushroom, cleaned, trimmed, and quartered
- 3 tablespoons all-purpose flour
- salt & freshly ground black pepper
- 3 cups hearty red wine, such as a French Bordeaux or 3 cups a california Burgundy wine
- 1/4 cup cognac
Bouquet garni
- 1 sprig fresh thyme, 2 sprigs parsley, and 1 large bay leaf tied together with kitchen string
- 2 tablespoons finely minced fresh parsley, for garnish
Instructions
- In a large enameled Dutch oven, heat 1 tablespoon of the vegetable oil and 1 tablespoon of the butter over medium heat until hot but not smoking. Add the bacon and saute over medium heat for 5 minutes. Add the sliced onion and cook, stirring, until wilted, 3 minutes. Finally, add the garlic, cook 1 minute longer, and remove from the heat.
- Heat the remaining 1 tablespoon oil and 1 tablespoon butter in a large skillet over high heat until the foam subside. Add half the meat and saute until browned on all sides, about 5 minutes. Transfer the browned meat to the Dutch oven and saute the second batch.
- In the same skillet, saute the pearl onions and mushrooms until lightly browned, about 5 minutes. Set aside.
- Sprinkle the flour over the meat in the Dutch oven and season with salt and pepper. Stir the meat and flour with a wooden spoon over low heat for 1 minute. Add the wine, Cognac, and bouquet garni. Bring to a simmer, stirring frequently. Do not boil; even the briefest boiling would result in leathery and tough meat. Simmer the stew, covered, over very low heat until the meat is very tender, 2 hours; skim the fat and foam from the surface occasionally.
- Add the mushrooms and pearl onions and simmer for another 30 minutes. The meat and vegetables should be very tender. Remove the bouquet garni. Taste and adjust the seasoning. Sprinkle with the parsley and serve.