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cold weather essentials: wine marinated beef stew

(1 rating)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

This is not a true beef stew with a thick gravy-like sauce, but lighter with a great combination of veggies in a tomato/wine broth. I worked this recipe around several times before I got what I was looking for. The good news is that when you have 12 houseguests staying with you, nothing ever gets thrown away. The one thing I do guarantee, is that as good as it tastes today; it will be even better tomorrow. So, you ready… Let’s get into the kitchen.

►
(1 rating)
yield serving(s)
prep time 12 Hr
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For cold weather essentials: wine marinated beef stew

  • 2 lb
    stewing beef, cut into 1-inch (2/5cm) cubes
  • THE MARINADE
  • 1 c
    red wine, i used a pinot noir
  • 1 c
    beef stock, not broth, freshly made, if possible
  • 2 Tbsp
    apple-cider vinegar
  • 2 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    worcestershire sauce
  • 3 clove
    garlic, minced
  • 2 md
    bay leaves
  • 1 tsp
    dried thyme
  • 1/4 tsp
    white pepper, freshly ground
  • 1/4 tsp
    salt, kosher variety
  • THE VEGGIES
  • 1 md
    onion, medium sliced
  • 2 stalk
    celery, sliced on the bias
  • 2 md
    carrots, sliced on the bias
  • 3 slice
    bacon, diced
  • 8 oz
    button mushrooms (white or brown), stemmed and halved
  • 14 oz
    crushed tomatoes, 1 can, with juice

How To Make cold weather essentials: wine marinated beef stew

  • 1
    PREP/PREPARE
  • 2
    A note on the wine, and the use of what are called: “cooking” wines. If the wine is not good enough to drink, it is not good enough to cook with. Just sayin’
  • 3
    For the beef, I am using an Arm Roast
  • 4
    If you are not a fan of Worcestershire sauce (because of some of the ingredients), you might want to try this version… Trust me, you will never miss the anchovies. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
  • 5
    Gather your Ingredients (mise en place).
  • 6
    Add all of the ingredients for the marinade to a saucepan, over medium heat.
  • 7
    Let simmer, then remove from the heat.
  • 8
    Allow to cool down to room temperature, about 45 minutes, then place into the fridge until nice and cool, an additional 45 minutes.
  • 9
    While the marinade is cooling, cut up the beef.
  • 10
    Add the cool marinade and the beef to a small bowl, or Ziploc bag, and stick the fridge for about 12 hours.
  • 11
    Chef’s Note: You can go up to 24 hours; however, I did not notice any appreciable change to the recipe… 12 hours is fine.
  • 12
    Remove the beef from the marinade, and reserve the liquid.
  • 13
    Add the veggies to the bowl of your slow cooker, and pour in the reserved marinade.
  • 14
    Cook the chopped bacon in a skillet over medium heat, until beginning to crisp, and then add to the slow cooker.
  • 15
    Increase the heat to medium high, and then cook the beef in the rendered bacon fat.
  • 16
    Sear all the sides, but do not overcrowd the skillet.
  • 17
    Add the seared beef to the slow cooker, and mix with the veggies.
  • 18
    Slow cook for 6 - 8 hours, or until the beef is tender and juicy.
  • 19
    PLATE/PRESENT
  • So yummy
    20
    Serve in bowls with rolls, or crusty bread. Enjoy.
  • Stud Muffin
    21
    Keep the faith, and keep cooking
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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