RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
RED WINE BEEF STEW | Another great beef recipe | Quick and Easy Beef Stew in Red Wine
Another way to cook beef is this quick and easy RED WINE BEEF STEW. One of the sophisticated but easy to make dish. The red wine infuses a great flavor in this dish combined with mushroom, fresh thyme and variety of vegetables. So quick and easy to make. Easy recipe to satisfy your cravings! Happy Pinoy Simple Cooking!
Here is how to make RED WINE BEEF STEW:
RED WINE BEEF STEW RECIPE :
Ingredients:
2 lb beef, cut into chunks
1 cup chopped bacon
1 large onion, chopped
7 cloves garlic, minced
8oz baby bella mushroom
2 large carrots, sliced
2 large potatoes, quartered
1 tbsp tomato paste
2 cups red wine
4 cups beef broth
5 sprigs fresh thyme
3 dried bay leaves
2 tbsp chopped parsley
1 1/2 tsp salt, divided
1 tsp pepper, divided
Hope you will give it a try and let me know your thoughts! Please comment down below.
This is Pinoy Simple Cooking sharing ideas on how to make cooking simple, fun and easy. You can also learn recipes that can also be great for business ideas. You are also welcome to share your recipes just comment down below.
Thank you for watching! Please don't forget to hit like button, share and subscribe. THANK YOU!
✔️ Subscribe to my Channel:
???? RING the BELL Icon to get notifications when I have a new video up.
???????? Ad majorem Dei gloriam!
Social Media:
Facebook: facebook.com/PinoySimpleCook
Instagram: instagram.com/pinoysimplecooking
Check out some more Pinoy Simple Cooking!
Creamy Garlic Mushroom Chicken
Bistek Tagalog:
BBQ Baby Back Ribs:
Related Tags
beef stew, red wine beef stew, beef stew recipe,stew recipe,how to cook beef,beef recipe,how to make, how to cook, bistek, beef adobo, beef mechado, ulam ideas, beef recip, pinoy,filipino,red wine,stew,philippines,, classic beef stew,beef stew,dutch oven beef stew,best beef stew,holiday recipes,tasty beef stew,easy beef stew,how to make beef stew,how to make beef stew on the stove,beef stew meat ideas,thanksgiving recipes,thanksgiving recipes side dishes,thanksgiving recipes tasty,stew,beef,beef stew recipe,dinner,meat,beef recipe,beef soup,stew recipe,how to cook beef stew,easy,cooking,food,soup,how to make,dinner recipe
#beefstew #redwinebeefstew #pinoysimplecooking
Julia Child’s Boeuf Bourguignon, a French Beef Stew in Red Wine
Julia Child's Boeuf Bourguignon (Beef Burgundy) is the best beef stew that I've ever made. Cooking the beef in red wine gives such a depth of flavor and creates the most delicious sauce. Julia was a remarkable woman who helped pave the way for female chefs. It's amazing how she is still teaching us today, years after her death.
This is Julia Child’s exact recipe.
Boeuf Bourguignon (Beef Burgundy)
Ingredients
6 slices bacon, cut into lardons
3 1/2 tablespoons extra-virgin olive oil
3 pounds stewing beef, cut into 2-inch chunks
1 large carrot, sliced
1 large white onion, sliced
1 pinch coarse salt and freshly ground pepper
2 tablespoons Gold Medal™ all-purpose flour
3 cups red wine, like a chianti
2 1/2 to 3 1/2 cups beef stock
1 tablespoon tomato paste
2 cloves smashed garlic
1/2 teaspoon thyme
1 crumbled bay leaf
18 to 24 small pearl onions
3 1/2 tablespoons butter
1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
1 pound fresh white mushroom
Instructions
1. Simmer bacon lardons in 4 cups water for 10 minutes (Lardon is the French culinary term referring to thin strips of bacon, cut approximately 1/4-inch thick). Drain and pat dry.
2. Preheat oven to 450°F. In a large Dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
3. Dry the beef with a few paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
4. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain it now.
5. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
6. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F.
7. To the pot, add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced.
8. In the last hour of cooking, bring 1 1/2 tablespoons butter and 2 teaspoons oil to a medium heat in a sauté pan. Add the pearl onions and toss around in the fat until they've browned, 10 minutes. Then stir in 1/2 cup beef stock, a small pinch of salt and pepper and the herb bouquet. Reduce the heat to low and simmer the onions for about 40 minutes, until the liquid has evaporated, and the onions are tender.
9. Remove the onions and set aside. Discard the herb bouquet and wipe out the skillet. Add the remaining butter and oil and bring to a medium heat.
10. Add the mushrooms and cook for about 5 minutes, shaking the pan to coat with the butter.
11. Place a colander over a large pot. Drain the beef stew through the colander and into the pot. Place the pot with the sauce over a medium heat and simmer for about 5 minutes, skimming any fat on top. Pour the beef and vegetables back into the Dutch oven. Add the pearl onions and mushrooms to the pot. Pour the sauce over the beef mix and simmer an additional 3 to 5 minutes.
#juliachild #beefstew
website
Anthony Bourdain's Boeuf Bourguignon | Back to Bourdain E11
One of the most famous French dishes of all time. Learning to cook Boeuf Bourgingon with Anthony Bourdain's Les Halles Cookbook. This dish took more time than I expected, but I imagine this is perfect to put together on a winter day. Roughly cut up some ingredients, simmer for a few hours, begrudgingly shovel some snow, and come back to a delicious french stew.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
???? TikTok:
???? Instagram:
???? Chapters
00:00 - Anthony Bourdain's Boeuf Bourgingon
01:11 - Prepping The Ingredients
04:45 - BURNING THE BEEF
07:25 - Plating, Tasting, What I Would Do Different
???? Ingredients -
#anthonybourdain #beef #beoufbourgingon
The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
GET THE RECIPE:
Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
--------------------
Connect with me on social media!
ALL MY RECIPES can be found HERE:
*
COOKBOOKS:
*
Facebook:
*
Instagram:
*
Pinterest:
BEEF BOURGUIGNON (French Beef Stew)
Get Surfshark VPN at - Enter promo code LAGERSTROM for 83% off and 3 extra months for free! Beef Bourguignon or Beef Burgundy is the ultimate slow cooked beef stew. My version still takes time, but includes a few simple tricks to make this dish a bit more approachable for the home cook.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
CHEESECLOTH:
BOOS BLOCK CUTTING BOARD:
PLASTIC CUTTING BOARD:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
6.75qt LE CREUSET DUTCH OVEN:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
6 QT CONTAIER:
------
RECIPE
------
▪5-6lb or 2 1/2kg beef chuck roast
▪1 large onion
▪5 large carrots
▪2 celery stalks
▪1 head of garlic, cut in half
▪A few sprigs of thyme
▪2 bay leaves
▪750ml/1 bottle dry red wine (i’m using pinot noir)
▪1500g or 1.5L beef stock + additional 480g or 2 cups beef stock
▪25g or 1 3/4Tbsp tomato paste
▪42g or 1.5oz demi glace
▪230g or 1c water (to scrape fond from sheet tray)
▪4 packets or 1oz total? of powdered gelatine
▪1/2kg or 1lb of cremini mushrooms
▪6 small-medium yukon gold potatoes, peeled
▪57g or 4 Tbsp ( ½ stick) butter
▪Salt
▪Olive oil
Preheat oven to 550F or as high as it will go. Cube up meat, cutting off large chunks of fat. Coat with a generous glug or two of olive oil and plenty of salt. Toss to coat, then place meat on a sheet tray. Roast in the oven for 15-20min then remove from oven.
Peel and roughly chop onion, 1 carrot, and celery. Add bottle of wine to large heavy bottomed pot over high heat and add in onion, carrot, celery, garlic, and herbs and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20min. Reduce oven heat to 300f and add 1500g beef stock, tomato paste, and demi glace.
With heat off, place a doubled layer of cheesecloth over your large pot (see video @3:50) and place been chunks on top of cheesecloth. Pour water into sheet tray and use a wooden spoon to scrape up as much fond as possible and add that into the pot. Tuck cheese cloth into pot and around beef, heat over med-high until simmering, then cover, and cook in the oven at 300F/148C for about 3 hours. Check the progress after about 2 hours, remove the lid and continue to cook for another 45min-1hour. When meat is braised properly it should be fork tender, but not completely falling apart. Allow to pot to cool slightly on the counter before placing in the fridge to cool completely.
After cooled (i usually allow it to sit overnight), skim off as much fat as possible. Reheat the pot over medium heat to re-liquify. Once melted, remove beef from braising liquid. Using a fine mesh strainer, strain out and separate all solids from your braising liquid, making sure to squeeze out liquid from cheesecloth and veg. Skim off any excessive fat.
Add strained liquid back into pot and heat to a simmer over medium high to reduce for about 45min or until thickened.
Dissolve gelatine into 2 cups beef stock and allow to bloom for 5 minutes and add to braising liquid.
Roughly chop carrots and mushrooms.
When braising liquid is reduced by ⅔ add carrots and continue to cook for about 15 more minutes.
Preheat nonstick pan over med-high heat. Add in olive oil (about 25g or generous squeeze) and add mushrooms and a pinch of salt. Cook for about 12 minutes over medium heat. Once golden brown, add mushrooms into braising liquid.
When liquid is reduced to about 20% of it’s original volume and bubbles are becoming large, add beef back to braising liquid, spooning sauce over meat as it warms. Cook for 10 more minutes to continue reducing by about 5-10% more.
Make smashed potatoes. Dice potatoes into 1” dice, add to sauce pan, cover with water, and bring to simmer then reduce heat to low and cook until done. Add butter and large pinch of salt. Mash and taste for seasoning.
Serve beef, carrots, mushrooms and sauce over smashed potatoes.
------
HOW TO MAKE FANCY POTATO PUREE:
------
#beefbourguignon #braisedandglazed #beefburgundy
|| MUSIC ||
––––––––––––––––––––––––––––––
bensound.com
––––––––––––––––––––––––––––––
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
Boeuf Bourguignon (French Beef Stew)
A simple, unfussy recipe for the French classic. #frenchfood #beef #stew @david-leite