merlot beef stew

Name: Merlot Beef Stew
Prep time: 30 min
Cook time: 5 h
Yield: 6
Cuisine: American
Ingredients: 1/4 cup(s) vegetable oil; 1 cup(s) white flour; 2 tablespoon(s) black pepper; 3 pound(s) beef roast, sirloin or arm roast; 1/4 pound(s) applewood smoked bacon, chopped; 4 large large carrots, cut 1 inch long and quartered; 1 large onion, chopped; 1 pound(s) baby red potatoes, washed and cut in half if larger than golf ball size; 8 ounce(s) chanterelle or cremini mushrooms, quartered; 2 cup(s) merlot wine; 1/2 cup(s) worcestershire sauce; 3 ounce(s) tomato paste; 1 teaspoon(s) better than bouillon beef base; 1 cup(s) water; 2 cup(s) low sodium beef broth; 2 tablespoon(s) french dry rub; 2 - bay leaves; - water as needed

16 Pinches

Diana Adcock

Yes, IL

Updated on Aug 16, 2014

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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prep time 30 Min

cook time 5 Hr

method Bake

yield 6 serving(s)

Ingredients

1/4 cup vegetable oil
1 cup white flour
2 tablespoons black pepper
3 pounds beef roast, sirloin or arm roast
1/4 pound applewood smoked bacon, chopped
4 large large carrots, cut 1 inch long and quartered
1 large onion, chopped
1 pound baby red potatoes, washed and cut in half if larger than golf ball size
8 ounces chanterelle or cremini mushrooms, quartered
2 cups merlot wine
1/2 cup worcestershire sauce
3 ounces tomato paste
1 teaspoon better than bouillon beef base
1 cup water
2 cups low sodium beef broth
2 tablespoons french dry rub
2 - bay leaves
- water as needed

How To Make merlot beef stew

Step 1

Preheat oven to 300 degrees.

Step 2

Prepare vegetables keeping onions aside.
Step 3

In a medium bowl combing flour and pepper, set aside.
Step 4

Combine beef base with water, whisk well, set aside.
Step 5

Chop bacon, set aside.
Step 6

Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
Step 7

In a large dutch oven heat oil over medium high heat.
Step 8

Brown seasoned beef in two batches, removing to a medium bowl, set aside.
Step 9

Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
Step 10

Remove bacon when golden to beef bowl.
Step 11

Reduce heat to medium, add chopped onions.
Step 12

Stir often until onion turns light brown.
Step 13

Add tomato paste, whisking constantly for 1 minute.
Step 14

Add merlot, whisking constantly for 1 minute.
Step 15

Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
Step 16

Add the prepared vegetables. Stir well to coat.
Step 17

Add contents of beef bowl, including any juices and stir well to coat.
Step 18

Add bay leaves, pushing them down with a spoon to submerge.
Step 19

Cover with lid and place pot in the oven.
Step 20

Check the stew at 3 hours, giving it a very good stir, bottom to top.
Step 21

Add water if needed.
Step 22

Repeat at 4 hours with the stirring and water if needed.
Step 23

Remove at 5 hours, search out bay leaves and toss them out.
Step 24

Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)
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