merlot beef stew
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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".
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yield
6 serving(s)
prep time
30 Min
cook time
5 Hr
method
Bake
Ingredients For merlot beef stew
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1/4 cvegetable oil
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1 cwhite flour
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2 Tbspblack pepper
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3 lbbeef roast, sirloin or arm roast
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1/4 lbapplewood smoked bacon, chopped
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4 lglarge carrots, cut 1 inch long and quartered
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1 lgonion, chopped
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1 lbbaby red potatoes, washed and cut in half if larger than golf ball size
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8 ozchanterelle or cremini mushrooms, quartered
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2 cmerlot wine
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1/2 cworcestershire sauce
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3 oztomato paste
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1 tspbetter than bouillon beef base
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1 cwater
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2 clow sodium beef broth
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2 Tbspfrench dry rub
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2bay leaves
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water as needed
How To Make merlot beef stew
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1Preheat oven to 300 degrees.
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2Prepare vegetables keeping onions aside.
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3In a medium bowl combing flour and pepper, set aside.
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4Combine beef base with water, whisk well, set aside.
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5Chop bacon, set aside.
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6Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
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7In a large dutch oven heat oil over medium high heat.
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8Brown seasoned beef in two batches, removing to a medium bowl, set aside.
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9Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
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10Remove bacon when golden to beef bowl.
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11Reduce heat to medium, add chopped onions.
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12Stir often until onion turns light brown.
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13Add tomato paste, whisking constantly for 1 minute.
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14Add merlot, whisking constantly for 1 minute.
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15Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
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16Add the prepared vegetables. Stir well to coat.
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17Add contents of beef bowl, including any juices and stir well to coat.
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18Add bay leaves, pushing them down with a spoon to submerge.
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19Cover with lid and place pot in the oven.
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20Check the stew at 3 hours, giving it a very good stir, bottom to top.
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21Add water if needed.
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22Repeat at 4 hours with the stirring and water if needed.
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23Remove at 5 hours, search out bay leaves and toss them out.
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24Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)
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