Kitchen Alexander

Beef Wine Stew

Beef Wine Stew

Hard
Categories: Other

Instructions

  1. 1

    On medium-high heat, add olive oil in a large pot, enough to fry

  2. 2

    Sear beef cubes in small batches on two sides, don’t overcrowd, add to slow cooker heating on low

  3. 3

    Sauté shallots and garlic in generous 1/4 cup of butter, add to slow cooker

  4. 4

    Create a roux with flour and the accumulated beef drippings and oil, set aside

  5. 5

    Sauté tomato paste, then, leaving time after each to come to temperature, add: balsamic vinegar to deglaze, then wine, then water. Optionally add herbs in the pot as the sauce simmer or add straight to the slow cooker.

  6. 6

    Let sauce simmer 5-10 minutes to reduce alcohol content of the wine.

  7. 7

    Add salt, black pepper, and thyme to simmering sauce and slow cooker to taste. Add 2-4 or more bay leafs to slow cooker to taste.

  8. 8

    Pour sauce over beef already in slow cooker and let it cook on low for 2 hours to develop flavour.

Rough Notes

2.5-3lb beef cubes
Olive oil, lots to fry
Sear on two sides

Set aside and allow juice to drip out

5 shallots or medium onions
7 cloves of garlic
1/2 cup balsamic
Cook 5 min

Add 75mL tomato paste
Cook 1 min

Add beef juice and 1/2 cup flour

Alterations
use 1/4 cup balsamic vinegar
sub the beef broth with half the specified water and also add a tablespoon of butter to the sauce
double or triple thyme depending if weak flavour
*sugar optional

Double onions or shallots
Use 1/4 cup balsamic
Replace broth with water if no available and up all herbs
Omit sugar
Add ¼ cup butter in with the flour
3 cups of wine, 5 cups of water

Original Source

Original file: output/post/2020-05-31-beef-wine-stew.md

---
title: "Beef Wine Stew"
date: "2020-05-31"
categories: 
  - "recipe"
tags: 
  - "beef"
  - "meal-plan"
---

## Ingredients

- 2.5 - 3 lb stew beef, cubed
- 3 shallots
- 2 cloves garlic
- ⅔ cup balsamic vinegar
- 75ml (½ can) of tomato paste
- 1 cup red wine
- 4 cups water
- Olive oil
- ½ cup butter
- Bay leafs
- Thyme

## Steps

If cooking in an oven add all ingredients to the pan, add the sauce simmering to the pan once it has come to a boil, and cook 2 hours at 325F, then optionally add carrots and potatoes and continue cooking for 1 hour, or until the meat is fork-tender, the broth is thickened, and the carrots and potatoes are tender.

Below steps are for a slow cooker.

- On medium-high heat, add olive oil in a large pot, enough to fry
- Sear beef cubes in small batches on two sides, don’t overcrowd, add to slow cooker heating on low
- Sauté shallots and garlic in generous 1/4 cup of butter, add to slow cooker
- Create a roux with flour and the accumulated beef drippings and oil, set aside
- Sauté tomato paste, then, leaving time after each to come to temperature, add: balsamic vinegar to deglaze, then wine, then water. Optionally add herbs in the pot as the sauce simmer or add straight to the slow cooker.
- Let sauce simmer 5-10 minutes to reduce alcohol content of the wine.
- Add salt, black pepper, and thyme to simmering sauce and slow cooker to taste. Add 2-4 or more bay leafs to slow cooker to taste.
- Pour sauce over beef already in slow cooker and let it cook on low for 2 hours to develop flavour.

Source: [OnceUponAChef](https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html#tabbox)

## Rough Notes

2.5-3lb beef cubes  
Olive oil, lots to fry  
Sear on two sides

Set aside and allow juice to drip out

5 shallots or medium onions  
7 cloves of garlic  
1/2 cup balsamic  
Cook 5 min

Add 75mL tomato paste  
Cook 1 min

Add beef juice and 1/2 cup flour

Alterations  
use 1/4 cup balsamic vinegar  
sub the beef broth with half the specified water and also add a tablespoon of butter to the sauce  
double or triple thyme depending if weak flavour  
\*sugar optional

Double onions or shallots  
Use 1/4 cup balsamic  
Replace broth with water if no available and up all herbs  
Omit sugar  
Add ¼ cup butter in with the flour  
3 cups of wine, 5 cups of water

Notes

  • 2.5-3lb beef cubes
  • Olive oil, lots to fry
  • Sear on two sides
  • Set aside and allow juice to drip out
  • 5 shallots or medium onions
  • 7 cloves of garlic
  • 1/2 cup balsamic
  • Cook 5 min
  • Add 75mL tomato paste
  • Cook 1 min
  • Add beef juice and 1/2 cup flour
  • Alterations
  • use 1/4 cup balsamic vinegar
  • sub the beef broth with half the specified water and also add a tablespoon of butter to the sauce
  • double or triple thyme depending if weak flavour
  • *sugar optional
  • Double onions or shallots
  • Use 1/4 cup balsamic
  • Replace broth with water if no available and up all herbs
  • Omit sugar
  • Add ¼ cup butter in with the flour
  • 3 cups of wine, 5 cups of water

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