How to Cook Beef in Red Wine

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Beef and red wine make an excellent flavor combination. Beef cooked in an alcohol like red wine needs to be cooked slowly; be sure to use the correct cut of beef so it doesn't dry out.

Things You'll Need

  • 3 lb. beef shoulder roast, 7-bone roast or chuck roast 3 cups red wine, such as Burgundy One onion, chopped Two stalks of celery, chopped Three carrots, peeled and chopped 1/2 lb. potatoes, peeled and diced in 1-inch cubes 2 cups low-sodium beef broth 1 cup white flour 1/2 tsp. salt 1/2 tsp. pepper 2 tbsp. canola oil Two cloves garlic, minced 1 tbsp. tomato paste 1 tsp. dried thyme Zipper bag Skillet Tongs Oven-proof casserole dish
  • Prepare the beef by placing it on a cutting board. Using a very sharp knife begin to trim away any bone or visible fat. Cut the beef into 1-inch cubes and set aside.

  • Combine the flour, salt and pepper in the zipper bag. Working in batches, put the cubed beef into the bag and toss to coat well. Set coated beef aside and continue until all is coated.

  • Preheat skillet over medium-high heat and add the olive oil. Working in batches so you don't overcrowd the pan, add beef cubes and cook two minutes on each side until lightly browned. Set browned beef aside and continue until all beef is browned.

  • Remove all beef from the skillet and add the chopped onion, carrots, garlic and celery. Cook for three to five minutes or until lightly browned and aromatic. Remove pan from the heat and add the red wine and beef broth to the pan. Put it back on high heat and stir until boiling, scraping up the bits on the bottom of the pan.

  • Turn the heat down to a bare simmer and add the beef, tomato paste and thyme. Once combined, turn the mixture into an oven-safe casserole dish and cover tightly with a lid or foil. Bake at 350 degrees F for about two hours, stirring every 30 minutes. Add potatoes to the casserole dish 30 minutes prior to serving.

Tips & Warnings

  • The stew can be thickened with a combination of the leftover seasoned flour combined with water until it is a thin paste. Whisk this into the broth and bring it back up to a boil.
  • Cooking times are approximate and depend on the cut of beef you used as well as the size of beef chunks. Always test a chunk of beef prior to serving; it should be melt-in-your-mouth tender.

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  • Photo Credit http://muymalbec.files.wordpress.com/2009/04/beef-stew.jpg
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