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merlot beef stew

Anaid avatar
Recipe by
Diana Adcock
@Anaid
Yes, IL

Doesn't get much better than this. If you do not like wine you will not like this recipe. As far as a choice of wine goes, consider wines from the Pacific Northwest. Oregon, which sits on the same latitude as France's famed Burgundy region, is best known for its "Burgundian"-styled pinot noirs and elegant chardonnays. And Washington is fast on the heels of California, producing great cabernet sauvignon and merlot, among other varieties. Think outside the "box".

yield 6 serving(s)
prep time 30 Min
cook time 5 Hr
method Bake

Ingredients For merlot beef stew

  • 1/4 c
    vegetable oil
  • 1 c
    white flour
  • 2 Tbsp
    black pepper
  • 3 lb
    beef roast, sirloin or arm roast
  • 1/4 lb
    applewood smoked bacon, chopped
  • 4 lg
    large carrots, cut 1 inch long and quartered
  • 1 lg
    onion, chopped
  • 1 lb
    baby red potatoes, washed and cut in half if larger than golf ball size
  • 8 oz
    chanterelle or cremini mushrooms, quartered
  • 2 c
    merlot wine
  • 1/2 c
    worcestershire sauce
  • 3 oz
    tomato paste
  • 1 tsp
    better than bouillon beef base
  • 1 c
    water
  • 2 c
    low sodium beef broth
  • 2 Tbsp
    french dry rub
  • 2
    bay leaves
  • water as needed

How To Make merlot beef stew

  • 1
    Preheat oven to 300 degrees.
  • 2
    Prepare vegetables keeping onions aside.
  • 3
    In a medium bowl combing flour and pepper, set aside.
  • 4
    Combine beef base with water, whisk well, set aside.
  • 5
    Chop bacon, set aside.
  • 6
    Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
  • 7
    In a large dutch oven heat oil over medium high heat.
  • 8
    Brown seasoned beef in two batches, removing to a medium bowl, set aside.
  • 9
    Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
  • 10
    Remove bacon when golden to beef bowl.
  • 11
    Reduce heat to medium, add chopped onions.
  • 12
    Stir often until onion turns light brown.
  • 13
    Add tomato paste, whisking constantly for 1 minute.
  • 14
    Add merlot, whisking constantly for 1 minute.
  • 15
    Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
  • 16
    Add the prepared vegetables. Stir well to coat.
  • 17
    Add contents of beef bowl, including any juices and stir well to coat.
  • 18
    Add bay leaves, pushing them down with a spoon to submerge.
  • 19
    Cover with lid and place pot in the oven.
  • 20
    Check the stew at 3 hours, giving it a very good stir, bottom to top.
  • 21
    Add water if needed.
  • 22
    Repeat at 4 hours with the stirring and water if needed.
  • 23
    Remove at 5 hours, search out bay leaves and toss them out.
  • 24
    Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)
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