RED WINE MARINADE FOR BEEF
Make and share this Red Wine Marinade for Beef recipe from Food.com.
Provided by Susie in Texas
Categories Meat
Time 2h5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic.
- Place beef in plastic bag or shallow glass dish.
- Pour marinade over top; seal bag refrigerate for 2 to 6 hours.
Nutrition Facts : Calories 174.8, Fat 18.2, SaturatedFat 2.4, Sodium 0.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 0.1
PARKER'S BEEF STEW
Provided by Ina Garten
Categories main-dish
Time P1DT2h35m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
CHIANTI MARINATED BEEF STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 6h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
- Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
- In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
- Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.
RED WINE BEEF STEW
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Categories Wine Beef Braise Dinner Meat Red Wine Fall Winter Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
RED WINE MARINADE
This marinade is perfect for all sorts of beef steaks. It's especially good when making kabobs. This recipe makes enough to marinate 2 pounds of meat.
Provided by Althea
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 1
Number Of Ingredients 4
Steps:
- In a nonreactive bowl, combine wine, olive oil, lemon juice, and oregano. Add desired meat, and cover. Marinate in the refrigerator for 1 hour or overnight, turning meat occasionally.
Nutrition Facts : Calories 404.6 calories, Carbohydrate 9.1 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 1.4 g, Protein 0.6 g, SaturatedFat 3.8 g, Sodium 8.3 mg, Sugar 1.9 g
INSTANT POT® BEEF STEW WITH RED WINE
Delicious family recipe I was able to make in my electric pressure cooker! I only have a 3-quart Instant Pot® so if you have a 6-quart plus, you can double the recipe.
Provided by kaitlynchamb
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat.
- Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot®) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf.
- Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.
Nutrition Facts : Calories 594 calories, Carbohydrate 43.6 g, Cholesterol 117.5 mg, Fat 25.1 g, Fiber 4.3 g, Protein 36.6 g, SaturatedFat 9.8 g, Sodium 1000.3 mg, Sugar 5.4 g
SLOW-COOKED RED WINE BEEF STEW
Red wine and beef are such an elemental combination that it's worth mastering the technique for a great stew: Sauté the ingredients quickly to caramelize and reduce, then cook through very slowly (preferably in a low oven, but see our Notes on how to cook in the slow cooker or pressure cooker). You can use any wine you like, since it will be cooked for a long time: the alcohol, acidity and fruitiness that make wine lovely in the glass are not so nice in the bowl; they have to be tamed by simmering. But the tangy, syrupy taste they leave behind is an ideal counterpoint to red meat. Celery is optional because some don't like it, but note that it's not eaten: It just provides a green flavor note alongside the sweet carrots and earthy potatoes.
Provided by Julia Moskin
Categories dinner, soups and stews, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Marinate the meat: In a large bowl, combine all the marinade ingredients. Mix well and refrigerate in the bowl or a thick sealable plastic bag for at least 2 hours or up to 1 day.
- When ready to cook, strain off the marinade and reserve for cooking. Drain meat on paper towels and pat until very dry. Sprinkle with salt and pepper.
- Place a large, heavy pot with a tight-fitting lid on the stove and rub the bottom with the smashed, peeled clove of garlic, until coated with the garlic's oils. Discard garlic.
- Add 2 tablespoons vegetable oil, and cook over medium heat until shimmering. Add half the meat and brown gently on both sides while preparing the vegetables. There's no need for a hard crust to form; a little browning is all that's required. When browned, remove meat to paper towels to drain. Repeat with remaining 2 tablespoons oil and meat. Return all the browned, drained meat to the pot.
- Meanwhile, cut the celery (if using) and carrots into large chunks. Peel and chop the onions. Peel and dice the potato.
- Heat oven to 250 degrees. In a separate skillet, heat pancetta (if using) and olive oil over low heat. Cook gently until the fat renders. When the pork fat is running, add onions, celery, carrot, onion and minced garlic. (If not using pancetta, simply heat olive oil and add vegetables and garlic.) Cook gently, stirring, until softened and golden, about 10 minutes. Raise the heat, add tomato paste and cook, stirring, until fragrant and sizzling. Add the bouquet garni, reserved marinade and potato. Let bubble fiercely for 5 to 10 minutes, until liquid is thickened and syrupy. Add mixture, once cooked, to the pot with the meat.
- Pour in the wine and, if needed, enough broth to just cover the ingredients. Stir to combine. Bring to a simmer, cover tightly and bake 4 to 5 hours, until the meat is soft enough to eat with a spoon and the sauce is rich and thick. After 4 hours, if liquid seems thin, uncover pot for the rest of the cooking.
- When done, let cool slightly, uncovered. Remove and discard celery (if using) and bouquet garni. To thicken the stew, use a fork to mash some of the carrots and potatoes into the liquid; or, remove and purée them, then add back in. Taste and adjust the seasonings with salt and lots of freshly ground pepper.
- Reheat and serve immediately, or let cool and refrigerate. Serve within 3 days; the flavor will only improve. Garnish each serving with a sprinkling of chopped thyme and parsley.
Nutrition Facts : @context http, Calories 447, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 19 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 5 grams, Sodium 942 milligrams, Sugar 4 grams, TransFat 0 grams
DECADENT CROCK POT BEEF STEW WITH RED WINE
I love a really rich stew and this one was a recipe that I took ideas from other recipes and made my own. Having the crock pot means I can prepare it all the night before and then throw it all together and leave to cook the next morning. You could use any veggies you like in it and even add more (beans, peas etc). The hardest part of the recipe is cutting up the veggies. I hope you enjoy.
Provided by heather foley-lewis
Categories Stew
Time 1h18m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
- Drain the meat and reserve the marinade.
- saute the bacon.
- brown the meat in the bacon fat.
- place all the vegetables, meat, bacon, marinade and garlic into crock pot.
- cook on low heat for 8 to 10 hours or until meat is tender.
More about "red wine marinated beef stew recipes"
EASY PEPPER BEEF STEW MARINATED IN RED WINE - ETALK
From more.ctv.ca
BEEF STEW RECIPE WITH RED WINE - OLIVEMAGAZINE
From olivemagazine.com
RED WINE-MARINATED BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
4/5 (3)Calories 311 per servingServings 6
- Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
- Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; sauté 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.
BEEF STEW MARINATED IN RED WINE WITH ONIONS AND MUSHROOMS
From insimoneskitchen.com
Reviews 25Estimated Reading Time 3 mins
- Cut the meat into small chunks, making sure to remove any bits of tendon you can find. Put them in a bowl and pour the wine over the meat making sure it is all submerged. Leave to marinate in the red wine for at least half an hour but preferably a little longer. In the meantime cut the onion into fairly large chunks but not too large (I left mine a little to large!). You can put the cloves or garlic in without cutting them.
- Remove the beef from the wine after marinating and transfer all the wine to your pan. Dry the beef with kitchen towel and quickly brown them in a little butter and transfer to your pan as well. Make sure to season the beef while you are browning it with pepper and salt.
BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN | FOOD & WINE
From foodandwine.com
5/5 (630)Category Beef
- Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
- In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
MY BEST BEEF STEW RECIPE - JULIA CHILD | FOOD & WINE
From foodandwine.com
BEEF STEW RECIPE WITHOUT WINE - THE DIZZY COOK
From thedizzycook.com
RED WINE BEEF STEW - AUNTIE CHATTER
From auntiechatter.com
HOW TO MAKE THE BEST BOEUF BOURGUIGNON (BEEF STEWED IN RED …
From seriouseats.com
RED WINE MARINATED BEEF STEW | THESWOONINGSPOON
From theswooningspoon.wordpress.com
CHANTERELLE MUSHROOM BEEF STEW WITH SPECIAL WINE PAIRINGS
From cookingchatfood.com
7 SUBSTITUTES FOR RED WINE IN BEEF STEW » RECIPEFAIRY.COM
From recipefairy.com
BEEF STEW IN RED WINE - CELINE'S RECIPES
From celinesrecipes.com
WINE MARINADE FOR BEEF RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BRAISED BEEF IN RED WINE RECIPE - BBC FOOD
From bbc.co.uk
BEEF MARINADE WITH RED WINE - THERESCIPES.INFO
From therecipes.info
RED WINE-MARINATED BEEF STEW
From crecipe.com
BEEF STEW IN RED WINE SAUCE RECIPES
From recipes.servegame.org
RED WINE-MARINATED BEEF STEW - DAIRY FREE RECIPES
From fooddiez.com
BEEF STEW MEAT MARINADE - RECIPES | COOKS.COM
From cooks.com
RED WINE-MARINATED BEEF STEW | RECIPESTY
From recipesty.com
SUBSTITUTES FOR RED WINE IN BEEF STEW - BLOGCHEF.NET
From blogchef.net
STEW SCIENCE: SHOULD YOU MARINATE THE BEEF FIRST?
From seriouseats.com
RED WINE MARINATED BEEF STEW BEST RECIPES
From findrecipes.info
MARINADE FOR BEEF STEW - THERESCIPES.INFO
From therecipes.info
RED WINE-MARINATED BEEF STEW - WORLDRECIPES.ORG
From worldrecipes.org
RED WINE-MARINATED BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
MARINATE BEEF IN RED WINE STEW | VISIT A WINERY
From domvino.fr
RED WINE MARINATED BEEF STEW - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
DELICIOUS BEEF STEW WITH RED WINE AND HOISIN RECIPES
From recipes.servegame.org
RED WINE-MARINATED BEEF STEW RECIPE - FOOD NEWS
From foodnewsnews.com
EASY RED WINE MARINADE RECIPE FOR RED MEAT - THE SPRUCE EATS
From thespruceeats.com
BEEF STEW MARINADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
You'll also love