Red Wine Beef StewRed Wine Beef Stew
Red Wine Beef Stew
Red Wine Beef Stew
Chef Antonio Cerullo
Chef Antonio Cerullo
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Recipe - Choices Market South Surrey
red wine beef stew.jpg
Red Wine Beef Stew
Prep Time240 Minutes
Servings6
Cook Time120 Minutes
Ingredients
beef stew meat
red wine
garlic
carrots
celery
onions
extra virgin olive oil
cinnamon stick
fresh sage
fresh rosemary
Directions

Marinate the beef stew in red wine for at least 4 hours, or overnight in fridge for best results.

 

Drain meat, saving all liquid.

 

In a large skillet heat 2 tbsp extra virgin olive oil and proceed to  brown meat in small batches. Lightly season each batch while cooking with salt and pepper. Once browned place in a large Dutch Oven or a heavy bottomed soup pot, which is not yet on any heat source.

 

Continue browning all meat in small batches making sure to oil the pan with each new batch. Once all meat has been browned and transferred to Dutch Oven (or soup pot), deglaze skillet with small amount of wine marinade. Pour deglazed drippings into the Dutch Over (or soup pot).

 

Wipe dry the skillet, and place 2 tbsp of extra virgin olive oil and proceed to brown all the vegetables in small batches. Once vegetables are golden add to browned meat. Add remaining wine marinade,  stock, spices and herbs. Place on medium high heat until simmering begins. Reduce heat to a very slow simmer. Cover and stir occasionally. Continue simmering for at least 2 hours or until meat is fork tender and begins to break apart. Remember to check seasoning of stewing liquid while cooking and adjust according to taste.

 

Serve over mashed or roasted potatoes.

 

Perfect pairing by Everything Wine South Surrey – Serve with Hidden Crush Cabernet Sauvignon

240 minutes
Prep Time
120 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
beef stew meat
Beef - Stew Organic 100% Canadian Value Pack
Beef - Stew Organic 100% Canadian Value Pack, 550 Gram
$19.79 avg/ea$3.60/100g
red wine
Not Available
garlic
Not Available
carrots
Carrots - Organic
Carrots - Organic, 100 Gram
$0.66 avg/ea$0.66/100g
celery
Celery - Organic Bunch
Celery - Organic Bunch, 720 Gram
$6.32 avg/ea$0.88/100g
onions
Not Available
extra virgin olive oil
Not Available
cinnamon stick
Nature's Choice - Cinnamon Stick
Nature's Choice - Cinnamon Stick, 42 Gram
$4.49$10.69/100g
fresh sage
Not Available
fresh rosemary
Roots Organic - Herbs Rosemary Fresh Organic
Roots Organic - Herbs Rosemary Fresh Organic, 1 Each
$3.28

Directions

Marinate the beef stew in red wine for at least 4 hours, or overnight in fridge for best results.

 

Drain meat, saving all liquid.

 

In a large skillet heat 2 tbsp extra virgin olive oil and proceed to  brown meat in small batches. Lightly season each batch while cooking with salt and pepper. Once browned place in a large Dutch Oven or a heavy bottomed soup pot, which is not yet on any heat source.

 

Continue browning all meat in small batches making sure to oil the pan with each new batch. Once all meat has been browned and transferred to Dutch Oven (or soup pot), deglaze skillet with small amount of wine marinade. Pour deglazed drippings into the Dutch Over (or soup pot).

 

Wipe dry the skillet, and place 2 tbsp of extra virgin olive oil and proceed to brown all the vegetables in small batches. Once vegetables are golden add to browned meat. Add remaining wine marinade,  stock, spices and herbs. Place on medium high heat until simmering begins. Reduce heat to a very slow simmer. Cover and stir occasionally. Continue simmering for at least 2 hours or until meat is fork tender and begins to break apart. Remember to check seasoning of stewing liquid while cooking and adjust according to taste.

 

Serve over mashed or roasted potatoes.

 

Perfect pairing by Everything Wine South Surrey – Serve with Hidden Crush Cabernet Sauvignon

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