BRAISED BEEF STEW
Make and share this Braised Beef Stew recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Stew
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large Dutch oven or stockpot.
- Season the flour with salt and pepper.
- Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
- Brown the beef very well on all sides, then remove to a plate.
- Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
- Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
- Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
- Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
- Mix well, and bring to a simmer.
- Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
- Add the carrots and potatoes.
- Season with salt and pepper to taste.
- Cook for 30 minutes more, or until veggies are tender.
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-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
WINTERTIME BRAISED BEEF STEW
This easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. -Michaela Rosenthal, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 310 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
WINE BRAISED BEEF STEW
Make and share this Wine Braised Beef Stew recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 190.8, Fat 0.5, SaturatedFat 0.1, Sodium 398.9, Carbohydrate 39.1, Fiber 5.9, Sugar 5.9, Protein 5.7
BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES
This robust stew is best in late winter or early spring, when there's still a lingering chill in the air. Tomatoes, olives, and red wine, hallmark flavors of the stew's southern-French provenance, make up its flavorful saucy base. Traditionally, it's made with a chuck roast, but I find that boneless short ribs yield a more succulent result. The tomatoes help thicken the sauce and add a deep sweetness. This time of year, rather than using mealy, out-of-season tomatoes, I opt for canned San Marzanos. If you can't find San Marzanos, look for another brand of Italian canned tomatoes.
Number Of Ingredients 20
Steps:
- Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
- Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
- Preheat the oven to 325°F.
- Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
- Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
- Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
- Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
- While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
- To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
- Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
- Turn the oven up to 400°F.
- Bring a large pot of heavily salted water to a boil.
- Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
- When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
- Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.
BEEF HEART BRAISED IN WINE
Beef heart has a strong flavor and is not for the faint of heart. But for those that love its robust flavor this recipe shines through.
Provided by Daisy
Categories 100+ Everyday Cooking Recipes
Time 1h10m
Yield 7
Number Of Ingredients 10
Steps:
- Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
- Dredge heart in flour and season with salt and pepper.
- Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
- Stir in the onion, carrots, potatoes, thyme, beef broth and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 18.6 g, Cholesterol 334.8 mg, Fat 15.4 g, Fiber 2.5 g, Protein 48.5 g, SaturatedFat 6.8 g, Sodium 421.5 mg, Sugar 2.2 g
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RED WINE BRAISED BEEF STEW - BROCC YOUR BODY
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Servings 4Estimated Reading Time 1 min
- Preheat the oven to 320 degrees. Heat a Dutch oven or oven safe pot with a lid on the stove over medium heat.
- Generously coat your meat in salt and pepper. Once the pot is hot, add avocado oil then your meat. You will have to do this in batches and do not overcrowd the pan!! This will ensure the meat gets a nice crust. Cook for about 1 minute each side then set aside in a bowl.
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- In a large heavy casserole pot, heat the oil over medium-high heat until it is very hot. Sprinkle the beef with salt and pepper, and, working in two batches to avoid overcrowding the pot, add the beef to the pot and cook for about 6 minutes, or until the beef is brown.
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- Return the beef and accumulated juices in the bowl to the pot. Add the stock and bring to a gentle simmer. The beef should be just covered with the cooking liquid.
- Add the parsnips, carrot, and turnip and return the lid to the pot. Simmer gently for about 1 hour longer, or until the vegetables are tender and the beef is tender enough to cut with a spoon.
- Using a slotted spoon, transfer the beef and vegetables to a bowl. Boil the cooking liquid over high heat for about 20 minutes, or until it is reduced by half.
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