500 minutes
Savor the richness of our Hearty Red Wine Beef Stew, perfect for warming up on a chilly day or impressing guests at your next dinner. This classic dish features tender, slow-cooked beef infused with the robust flavors of red wine and fresh herbs. It's a comforting meal that's sure to please any palate.
tablespoons
Stewing Or Braising Steak, cut into small chunks
0 lb
Large Onions, chopped
each
Carrots, chopped
each
Celery Stalks, chopped
each
each
each
Plain Flour
tablespoons
0.25 fluid ounces
Beef Stock Cube
each
teaspoons
tablespoons
Unsmoked Bacon Lardons
0 oz
Small Shallots, halved or quartered
each
Closed Cup Mushrooms, halved or quartered
0 oz
1. Browning the Beef
Set the slow cooker to low. In a large frying pan, heat 2 tablespoons of oil. Season the beef and in batches, fry for 3-4 minutes until browned on all sides. Use a slotted spoon to transfer the browned beef to a plate.
2. Vegetable and Herb Sauté
In the same pan, add the onions, carrots, and celery, frying for 5-10 minutes until softened. Introduce the bay leaves and thyme or rosemary and cook for another 2 minutes, then sprinkle in the flour.
3. Creating the Sauce
Pour a little wine into a bowl, crumble in the stock cube, add the sugar and tomato purée, and stir into a paste. Mix this paste into the sautéed vegetables. Add the remaining wine, bring to a gentle boil, and then pour the mixture into the slow cooker.
4. Slow Cooking
Carefully mix in the browned beef, adding a splash of water if necessary to just cover the meat. Cook on low for 6-8 hours until the beef is tender but still retains its shape.
5. Finishing Touches
About 35 minutes before serving, heat the remaining tablespoon of oil in a frying pan. Fry the bacon lardons, shallots, and mushrooms for 5-8 minutes until caramelized. Add them to the slow cooker and cook on high for a final 30 minutes. For a thicker gravy, either use the reduce function or leave uncovered.
Opt for chuck roast, which is marbled with fat that melts into the stew, adding richness and depth of flavor. If possible, buy a whole piece and cut it into chunks yourself to ensure uniformity in size for even cooking.
Let the stew sit for a while after cooking — even better, refrigerate overnight. This allows the flavors to meld together and intensifies the overall taste.
Do not rush the browning process. Take your time to sear the beef in batches to develop a deep, caramelized crust on each piece. It's this Maillard reaction that adds a complex base flavor to your stew.
The wine you choose will greatly influence the taste of your stew. Use a full-bodied red wine that you enjoy drinking, such as a Cabernet Sauvignon or a Pinot Noir. Avoid cooking wines, which can be high in sodium and additives.
A low and slow cook is the secret to tender beef. Simmer the stew gently, covered, without letting it boil aggressively. This will make for a more tender result as well as prevent the vegetables from turning to mush.
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