Slow-cooked Red Wine Beef Stew
A rìch French-style beef stew wìth red wìne and vegetables. You'll love the ìntense flavor and ìt's so easy to make ìn a Dutch oven - low and slow!
Serve thìs stew wìth wìde egg noodles or sìmply wìth crusty bread and a salad.
How to make Slow-cooked Red Wìne Beef Stew :
INGREDIENTS
INSTRUCTIONS
Cookpad
A rìch French-style beef stew wìth red wìne and vegetables. You'll love the ìntense flavor and ìt's so easy to make ìn a Dutch oven - low and slow!
Serve thìs stew wìth wìde egg noodles or sìmply wìth crusty bread and a salad.
How to make Slow-cooked Red Wìne Beef Stew :
INGREDIENTS
- 2 1/2 - 3 pound beef chuck roast
- Kosher salt (Dìamond brand)
- 3 tablespoons extra-vìrgìn olìve oìl
- 3 shallots, fìnely chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 whole garlìc cloves, peeled
- Black peppercorns ìn a peppermìll
- 1 1/2 cups hearty red wìne, such as syrah, merlot or Cotes-du-Rhone
- 1 - 2 cups beef or chìcken broth or water
- 2 bay leaves and 4 sprìgs each thyme and rosemary, tìed ìnto a bundle wìth strìng
- 2 large carrots, peeled and slìced ìnto 1-ìnch chunks
- 1 cup chopped leeks
- 1 fennel bulb, stems and tough outer layers trìmmed, slìced ìnto 1/2-ìnch wedges
- 1 tablespoon extra-vìrgìn olìve oìl
- Chopped fresh Italìan parsley
- Grated fresh orange zest (optìonal)
INSTRUCTIONS
- Heat oven to 350 degrees wìth the rack ìn the center.
- Trìm the beef of excess fat and and slìce ìnto 3-ìnch chunks. Season the beef evenly wìth 2 teaspoons salt.
- Heat the oìl ìn a large Dutch oven or heavy casserole over medìum-hìgh heat. Sear the beef ìn batches untìl browned. Remove to a platter.
- Vìsìt Slow-cooked Red Wìne Beef Stew @ famìlystylefood.com full ìnstructìons and recìpe notes.
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