Red Wine Braised Beef Stew The quality of the wine in this wine-centric stew will significantly impact the flavor of the dish. Be sure to choose a wine you would like to drink for best results. Silver Oak Recipes: Red Wine Braised Beef Stew American
Red Wine Braised Beef Stew

Red Wine Braised Beef Stew

The quality of the wine in this wine-centric stew will significantly impact the flavor of the dish. Be sure to choose a wine you would like to drink for best results.

Serves 6 / Prep Time: / Total Time:

Directions

  1. Preheat the oven to 350˚ F.
  2. .Place the diced beef in a large bowl and evenly season with salt and pepper. Add the flour and toss to coat.
  3. In a large Dutch oven, heat the canola oil over high heat. In batches, sear the meat until golden brown on all sides. Transfer to a plate and repeat with remaining meat. Discard the excess oil.
  4. Place the peppercorns, parsley, garlic, juniper berries and bay leaves on a piece of cheesecloth. Gather and secure with kitchen string to make a sachet bag.
  5. Return the meat to the pot with the wine, beef broth and sachet bag. Bring to a simmer. Cover with a lid and place in the oven and cook for 2 hours.
  6. While the beef is cooking, sauté off the mushrooms until golden brown, about 5 minutes. Then, add the onion, celery and carrot and cook until the vegetables are tender, about 5 more minutes, stirring frequently.
  7. Add the mushroom and vegetables to the pot with the beef and continue to cook in the oven until the meat is tender.
  8. Remove the stew from the oven and let rest for 30 minutes. Fish-out the sachet bag and squeeze out excess sauce.
  9. Skim off any excess oil from the surface of the stew, then mix thoroughly. Taste and season with salt and pepper.
  10. Serve ladled over orzo pasta, mashed potatoes or rice.

Chef’s Note: This dish tastes even better when served the next day. If you decide to make it the day before a party, stop after step 6 and refrigerate the vegetable and bacon mixture separate from the beef stew. The next day, preheat the oven to 350˚F. Stir the vegetables into the stew while cool, place the pot in the oven and rewarm for 1 hour.

Wine Pairings

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