Merlot Beef Stew Recipes

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

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 ;-)

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.