French Beef Stew Recipe With Red Cooking Wine. French beef stew with red wine as well as vegetables that is rich and delicious. You’ll love how intense the flavor is, and it’s so simple to make in a Dutch oven on low and slow! End up serving this stew with wide egg noodles, crusty bread, and a salad.
This is my type of Provencal-inspired French beef stew made with traditional beef stew ingredients. Consider fork-tender braised beef, hearty red wine, beef broth, fragrant fresh rosemary, and some other herbs. It’s slow-cooking at its best, rich with tender beef, herbs, and red wine, and usually made on the stovetop in a very huge earthenware dish called a dauber.
This beef stew recipe is predicated on a French-style beef daube, which is simply another name for, you guessed it, beef stew! Stew with beef.
Beef stew on the stovetop
End up making this stew when you have a little more time.
The prep work is mostly done ahead of time, making it ideal for a lazy day or the weekend. Put on something comfortable and preheat the oven!
So because flavors meld over time, you’ll be rewarded with delicious leftovers throughout the week.
Scooting a Dutch oven full of meat, vegetables, and wine-rich beef stock into the oven for a few hours not only tries to fill the house with incredible aromas but also gives you hands-free time to do other things.
While dinner is baking, all you have to do later is piece some crusty French bread as well as toss roasted veggies for a salad. Win!
The best slow cooker is a Dutch oven!
My painted cast iron French ovens, along with my pasta pots as well as cast iron skillets, are my most prized kitchen tools.
It’s just that an old-fashioned braised beef stew that cooks for hours in the oven has something special about it.
A decent enameled cast iron pot is an asset, but it is lovely and will last a long time.
It’s tough and consistently maintains an even distribution of heat over a long, slow cooking process.
A Dutch oven is a genuine one-pot vessel for slow-cooker recipes; sear meats as well as sauté vegetables on the stovetop before placing them in the oven to slow-cook.
While doing other things, you can cook a meal in the oven. In the colder months, nothing beats a warm kitchen.
The following are the best beef cuts for making beef stew:
- I recommend avoiding shrink-wrapped bundles of meat labeled “stew meat” when shopping for beef stew.
- The meat in those is frequently a combination of trimmings from various beef cuts, so the fat content, as well as tenderness, varies greatly.
- Beef chuck: I prefer boneless chuck for beef stew. The chuck comes from the cow’s shoulder, between the ribs, and also the brisket.
- This heavily worked muscle has a lot of connective tissue as well as fat marbling, making for a tastier piece of meat.
- Look for blade roast, top chuck, chuck shoulder, or shoulder clod roast chuck roasts. If you don’t want to cut up the meat yourself, ask the workers behind the meat counter to do it for you.
What is the purpose of adding red wine to beef stew?
Red wine adds depth of flavor to beef stew because some of the water evaporates in the oven, concentrating the flavors in the pot.
So, which red wine do you recommend? If you’re a regular red wine drinker, it’s a good rule of thumb to cook with wine you already enjoy.
You don’t have to spend a lot of money on a bottle of wine to make beef stew. There are many inexpensive, tasty dry red wines that are equally enjoyable to drink and cook with.
French Beef Stew Recipe With Red Cooking Wine
Here is the French Beef Stew Recipe With Red Cooking Wine we would like to share with you!
- Three pounds (1350 g) chuck roast beef
- 1 teaspoon table salt or 1 tablespoon kosher salt
- three tablespoons (45 g) extra virgin olive oil
- 2-3 finely chopped shallots (1 cup)
- three tablespoons (45 g) of universal flour
- 1 teaspoon (15 g) tomato puree
- 4 peeled whole garlic cloves
- 1/2 teaspoon black pepper, freshly ground
- 1 ½ cups a hearty dry red wine like syrah, merlot, or Cotes-du-Rhône
- 1-2 cups chicken stock
- 2 bay leaves and 4 thyme and rosemary sprigs tied together with string
- 1 pound (459 g) peeled and sliced carrots into 2-inch chunks
- 2 chopped leeks 1 fennel bulb, stems as well as tough outer layers removed, sliced into 12-inch wedges
- 2 celery stalks, chopped
- 2 celery stalks, chopped extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 cup fresh parsley, chopped
- Preheat the oven to 350°F (175°C) with the rack in the center.
- Preparing the beef: Remove any excess fat from the meat and cut it into 3-inch chunks. Season with 2 tsp salt on all sides.
- In a huge Dutch oven or heavy casserole, heat the oil over medium-high heat. Cook the beef in batches until it has browned. Transfer to a platter.
- Reduce the heat to medium and stir in the shallot. Cook for 5 minutes, stirring occasionally until softened.
- Return the beef to the pot and season with salt and pepper. Add the tomato paste, wine, garlic, 1 teaspoon salt, and pepper to taste.
- Bring to a boil, then add just enough broth to cover the beef. Add the herb bundle. Cover the pot with parchment paper or foil, then cover it with the pot lid.
- Put in the oven for 2 12-3 hours to braise. When prodded with a fork, the cooking liquid should be slightly reduced as well as the meat should fall apart.
- Prepare the vegetables
- In a large skillet, combine the carrots, leeks, fennel, and celery with 1 tablespoon of extra-virgin olive oil, 1/4 cup water, and 1/2 teaspoon salt. Heat the water over high heat until it boils. Reduce the heat to a low simmer. Cook, covered, for 10-12 minutes, or until the vegetables are soft but still colorful.
- Stir the veggies into the stew before serving. Season to taste, adding more pepper and salt as desired. Garnish with parsley.