Delicious Wine Braised Beef Stew Recipe
My dear friends, may I present to you a recipe that will surely warm your heart and soothe your soul – the Wine Braised Beef Stew. This dish is not merely a simple stew, oh no, it is a masterpiece that will delight even the most discerning palate.
As I write this, I can almost smell the savory aroma of the beef slowly cooking in its wine-infused broth, mingling with the robust fragrance of garlic and thyme. And the taste? It is nothing short of divine. The tender chunks of braised beef are drenched in a luscious sauce with just the right amount of acidity and depth, and punctuated with soft potatoes, sweetness from onions and carrots, and a subtle hint of bay leaves.
But my dear friends, why stop at merely pleasing our taste buds? Let us also consider the nutritional benefits of this meal. Did you know that beef is an excellent source of protein, iron, zinc, and Vitamin B12? And by braising it slowly with vegetables in red wine, we not only infuse more flavor into the meat but also reap the antioxidant benefits from grapes.
So let us gather our ingredients – beef steaks or chuck roast, vegetables such as onions, potatoes, celery and carrots; red wine like Pinot Noir or Zinfandel/Shiraz; tomato paste or sauce; beef broth – and get ready to create something truly special for our families and loved ones.
Why You’ll Love This Recipe
Dear foodies and fellow wine lovers,
Today I want to introduce you to a recipe that will make your taste buds dance with joy: Wine Braised Beef Stew. I have been perfecting this recipe for years, and I can guarantee you that it is a crowd-pleaser that will warm your heart on even the coldest days.
First and foremost, the secret ingredient of this dish is red wine. Not only does it add a luxurious depth of flavor to the stew, but it also infuses all the meat and vegetables with its warm and velvety texture. The robust and full-bodied taste of a Pinot Noir or a Zinfandel Shiraz makes for the perfect pairing with beef stew, adding an irresistible depth of flavor that is unparalleled.
The beef stew itself is slow-cooked to perfection, resulting in tender, melt-in-your-mouth chunks of beef that are complemented by sweet and savory potatoes, celery, onion, garlic, bay leaves, dried thyme, and tomato sauce. This is not your average run-of-the-mill beef stew; this is a hearty and rich dish that steals the show every time.
What’s more? This recipe is flexible enough for substitutions and variations if you want to get creative. If cooking for guests who prefer delicate wine, switch out for white wine as opposed to rich reds. You could also try braising short ribs or Italian beef instead of beef steaks – the possibilities are endless!
To top it off, this recipe is convenient for busy schedules as it can be made in various cooking vessels. Whether you’re using a pressure cooker or Dutch oven or simply using slow-cook methods – this classic French-style Beef Stew remains an incredibly delicious meal.
In conclusion, I urge you to give this Wine Braised Beef Stew recipe a try! Whether you’re cooking up an indulgent dinner party spread or looking to impress your family with a comforting meal, this hearty stew is sure to satisfy. So grab a bottle of your favorite red wine and get ready for a meal that will linger in your memories for years to come.
Ingredient List
The Key Ingredients:
- Beef Chuck or Stew Meat: For this wine braised beef stew recipe, I would recommend using beef chuck or any stew meat. These cuts are tender and full of flavor, and when slow-cooked, they become melt-in-your-mouth deliciousness.
- Vegetables (Onion, Celery, Garlic, Potatoes): A flavorful base consisting of onion, celery, garlic, and potatoes is essential for any good beef stew recipe. The onions add sweetness and the celery adds a pleasant crunch while the garlic’s pungency gives the stew a zippy note.
- Dry Red Wine: The star of this beef stew recipe is undoubtedly red wine! It adds acidity and depth to the broth and imparts a rich flavor to the beef. I would suggest using medium-bodied red wines such as Pinot Noir or Zinfandel Shiraz to accentuate the beef flavors.
- Beef Broth: The beef broth combines with the red wine to form an elegant base for your stew. Opt for low-sodium broth if possible so you can control saltiness in your dish.
- Tomato Sauce and Tomato Paste: Tomato sauce’s sweet tanginess adds depth to the broth while tomato paste adds concentrated depth of flavor to it. These two ingredients hit different taste buds when added to the broth.
- Bay leaves and Dried Thyme: Bay leaves offer a warm woodsy flavor while dried thyme provides an aromatic depth. These two ingredients provide more personality to your sauce whether you’re oven braising or cooking on a stovetop.
- Cornstarch: This ingredient helps us create a thick beer sauce that will cling onto those chunks of tender meat beautifully when served. It’s crucial that we add it in right at the end so that it does not break down under heat.
Note: If cooking for guests with stricter diet, opt for low-sodium broth where possible and examine the tomato paste’s sugar contents.
The Recipe How-To
Now that you have all the necessary ingredients prepared, it’s time to get started on the wine-braised beef stew. Follow these simple steps and you’ll have a hearty and delicious meal in no time.
Step 1: Brown the Beef
Before we begin, ensure that the beef has been patted dry with paper towels to ensure easy browning. Season the beef generously with salt and pepper, then heat oil in a dutch oven. Add the beef in batches, cooking until browned on all sides. Make sure to not overcrowd the pan, as this will cause the meat to steam instead of searing.
Step 2: Sauté Vegetables
Once all of your beef is browned to perfection, it’s time to add aromatic vegetables that will infuse flavor into your stew. Add diced onions, chopped celery, and minced garlic, cooking until tender for around 5 minutes.
Step 3: Deglaze with Red Wine
The secret to a rich and flavorful stew lies within the wine used. Pour a bottle of full-bodied red wine, such as Pinot Noir or Zinfandel Shiraz, into the pot and stir until it simmers. Scrape up any brown bits that may be left from browning your beef – this is where most of the flavor develops!
Step 4: Add Liquid And Simmer
After deglazing with red wine, add two cups of beef broth and a cup of tomato sauce into the pot. Add dried thyme leaves, two bay leaves, and season with salt and pepper. Bring everything to a boil before reducing it to a simmer. Cover and leave it for about an hour or more until everything becomes soft and tender.
Step 5: Thicken Sauce with Cornstarch
In a small bowl, mix cornstarch with cold water until it forms a smooth slurry without any lumps. Stir the mixture into the simmering stew and let it thicken for around another 5-10 minutes.
Step 6: Serve
Remove bay leaves and discard from the stew. You can opt to serve your wine-braised beef stew immediately while hot, with a side of potatoes or bread, or transfer it to an airtight container for storing later on.
With these steps and your trusty dutch oven, you can make a delicious bowl of wine-braised beef stew at home!
Substitutions and Variations
While this wine-braised beef stew recipe is delicious as is, there are several substitutions and variations that you can try to make it your own. For those who are looking to cut down on their meat consumption, this recipe can be easily adapted with mushrooms, seitan, or tofu in place of the beef.
If Pinot Noir is not your preferred red wine, you can experiment with other types of wine to find the perfect pairing for your taste buds. A bold and spicy Zinfandel or Shiraz could add extra complexity and depth to the stew.
For a lighter flavor, try using tomato puree instead of tomato sauce, or season with rosemary instead of dried thyme. You can also add some root vegetables like parsnips or carrots to the pot for some extra sweetness.
If you plan on making this recipe in a slow cooker or pressure cooker, beef short ribs, brisket or even Italian beef could make wonderful substitutions for stew meat. And if you prefer a thicker sauce, mix cornstarch with cold water then stir it into the broth mixture.
Ultimately, getting creative with substitutions and variations is an exciting way to really make this dish your own. Experiment until you find the perfect combination of flavors that excites your palate while keeping true to the spirit of this traditional French beef stew.
Serving and Pairing
As a sommelier, I know that finding the perfect pairing for a dish is essential in creating an unforgettable dining experience. This Wine Braised Beef Stew is no exception. Tender, succulent beef cooked in a ruby red wine sauce paired with the right wine can be an extraordinary culinary adventure.
For this hearty stew, I suggest serving it with a Pinot Noir or a Zinfandel/Shiraz blend for a rich and full-bodied taste. The Pinot Noir pairs nicely with the tomato-based sauce, while the Zinfandel/Shiraz adds depth and complexity to the beefy flavors of the dish. Both wines complement the tender beef and create a deliciously nuanced experience.
If you’re looking for something more delicate or French-inspired, try pairing the stew with a light red wine like a Beaujolais or Côtes du Rhône. These wines have subtle fruit notes and earthy undertones that pair well with the robust flavors of the stew without overpowering them.
For those who prefer white wines, Chardonnay or Viognier would be excellent choices. Chardonnay has a buttery finish that complements the richness of the beef, while Viognier has apricot and citrus flavors that balance the savory notes of the dish.
No matter what wine you choose, this Wine Braised Beef Stew recipe is sure to impress your guests and create an unforgettable experience filled with warmth and comfort. Don’t forget to serve it with some crusty bread or roasted potatoes to soak up all of that delicious sauce!
Make-Ahead, Storing and Reheating
It is well known that stews intensify in flavor after being allowed to sit overnight in the refrigerator, and this is no exception with our Wine Braised Beef Stew. This recipe can be easily prepared ahead of time and stored in the fridge for up to three days, or for longer periods, frozen for up to three months.
To store the stew, allow it to cool down at room temperature before placing it in an airtight container. It is important to ensure that the stew has cooled completely before storing it in the refrigerator. Otherwise, hot steam will accumulate in the container which may consequently affect its taste and texture.
When reheating the dish, remove it from the chiller and let it stand at room temperature for about 15 minutes before transferring into a saucepan over low heat. Heat gradually until properly warmed through, stirring occasionally. If you’re using a microwave oven instead of a saucepan, reheat on medium power for several minutes while stirring intermittently until hot.
It’s worth noting that if you’re keen on storing your Wine Braised Beef Stew, skip adding potatoes on the initial cooking process. Add them just before reheating as they tend to become mushy if they are not served right away after cooking. Also, you may want to consider reducing the quantity of wine used when preparing this dish if you plan on freezing some portion of it due to its alcohol content.
With proper storage and reheating techniques, you can enjoy this fanciful dish anytime you desire without losing its delightful taste that pleases your palette like Jacques Pepin’s Beef Stew.
Tips for Perfect Results
For the perfect wine braised beef stew recipe, here are some tips to ensure that your dish turns out amazing every time:
1. Choose the right cut of beef: For tender and succulent meat, choose a cut with a good amount of marbling like beef chuck, braised short rib or beef brisket for slow cooking. If you are in hurry, you can also use beef steaks.
2. Brown the meat well: Searing the beef before slow cooking or oven braising adds depth and complexity of flavors by caramelizing the amino acids on the surface. Make sure not to overcrowd the pan and do it in batches if needed.
3. Use red wine and tomato sauce: Red wine adds acidity and a complex flavor profile while tomato sauce imparts sweetness to balance out the sourness from the red wine.
4. Add potatoes, onions, celery, and garlic: These vegetables will give an earthy taste to your stew that will pair perfectly with the rich flavors of wine-braised beef.
5. Be careful with salt: Both beef broth and red wine have high levels of sodium so use them sparingly if needed after tasting.
6. Don’t rush it: Slow cooking or oven-braising may take several hours but it is worth the wait because they develop deep flavors through low-and-slow method.
7. Make ahead for better results: Prepare this stew a day before serving as it will give enough time for all the flavors to combine beautifully.
By following these tips, you can be sure that your wine braised beef stew will be a hit at any dinner party or family meal.
FAQ
Before we conclude this recipe article, let’s address some frequently asked questions about this wine braised beef stew recipe. These FAQs should help answer some of your queries and concerns to ensure you can make a perfect batch of this stewed red wine-infused dish. So, whether you’re a seasoned cook or a beginner trying out new recipes, keep reading to learn more.
What wine is best for braised beef?
When it comes to rich and flavorful wines, cabernet sauvignon is a top pick. Its full-bodied taste makes it the ideal accompaniment for braised proteins such as ribs. As the meat slowly cooks in the liquid, it absorbs all the delicious flavors and becomes tender and moist. You can even use the leftover braising liquid to make a succulent glaze that enhances the flavors even further.
What kind of wine do you use for beef stew?
When it comes to selecting a wine for a rich and hearty stew, the lighter and more delicate options like Pinot Noir should be skipped. Instead, opt for a robust and strong red wine such as cabernet, merlot, zinfandel, shiraz, or malbec as they would be more in line with the flavor profile of the dish.
Why do you put wine in beef stew?
As a sommelier, I’ve learned that when it comes to tough cuts of beef, adding red wine to a slow-cooked stew can work wonders to elevate both taste and texture. The acidity in the wine helps to tenderize the meat, while the cooking process concentrates the flavor of the liquid, creating a rich, flavorful base for the dish.
What is the best red wine to braise beef?
When it comes to wine and food pairing, it’s important to keep in mind the type of dish you’re cooking. For hearty and meaty dishes such as beef or lamb, Cabernet Sauvignon and Pinot Noir are the ideal wine choices. On the other hand, Merlot goes well with chicken, duck, or pork. If you’re serving seafood, Pinot Noir is the way to go. For a dish containing vegetables or sauce, consider choosing a lighter wine such as Merlot or Chianti.
Bottom Line
In conclusion, this wine-braised beef stew recipe is the perfect dish for any occasion. It’s hearty, comforting, and made with simple ingredients that are easy to find at any grocery store. The addition of red wine to this stew gives it a rich and bold flavor that will warm you up from head to toe.
If you are a lover of hearty stews and rich red wines, then this wine-braised beef stew recipe is definitely for you. The Pinot Noir or Zinfandel/Shiraz wine sauce adds the perfect touch of sophistication to the dish.
This recipe is versatile and can be adapted to your preference by using different cuts of beef or adding your own twist to it. So whether you’re cooking for your family, hosting a dinner party, or just craving a delicious meal, try out this wine-braised beef stew recipe.
In my opinion as a sommelier, I would suggest Pairing this dish with a full-bodied red wine such as Cabernet Sauvignon or Merlot. This will balance perfectly with the deep flavors of the braised beef and enhance the overall taste experience.
It’s time to bring out your inner chef, grab a bottle of red wine and start cooking! Trust me; your taste buds will thank you for it.
Wine Braised Beef Stew Recipe
Ingredients
- 1 1/2 lbs beef steaks, cubed
- 1 cup beef broth
- 1 cup tomato sauce
- 1/2 cup red wine
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1/2 cup thinly sliced celery
- 12 baby carrots
- 6 small potatoes, halved
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 2 large bay leaves
- 1 -2 tablespoon cornstarch
- 1/4 cup cold water
- salt and pepper
Instructions
- Combine all ingredients except cornstarch, water, salt and pepper in slow cooker. Cover and cook on low 6-8 hours.
- Turn heat to high and cook 10 minutes. Stir in combined cornstarch and water, stirring 2-3 minutes.
- Discard bay leaves. Season to taste with salt and pepper.