Merlot Beef Stew

Merlot Beef Stew Recipe

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Diana Adcock


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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30 Min
5 Hr


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

How to Make Merlot Beef Stew


  1. Preheat oven to 300 degrees.
  2. Prepare vegetables keeping onions aside.
  3. In a medium bowl combing flour and pepper, set aside.
  4. Combine beef base with water, whisk well, set aside.
  5. Chop bacon, set aside.
  6. Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
  7. In a large dutch oven heat oil over medium high heat.
  8. Brown seasoned beef in two batches, removing to a medium bowl, set aside.
  9. Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
  10. Remove bacon when golden to beef bowl.
  11. Reduce heat to medium, add chopped onions.
  12. Stir often until onion turns light brown.
  13. Add tomato paste, whisking constantly for 1 minute.
  14. Add merlot, whisking constantly for 1 minute.
  15. Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
  16. Add the prepared vegetables. Stir well to coat.
  17. Add contents of beef bowl, including any juices and stir well to coat.
  18. Add bay leaves, pushing them down with a spoon to submerge.
  19. Cover with lid and place pot in the oven.
  20. Check the stew at 3 hours, giving it a very good stir, bottom to top.
  21. Add water if needed.
  22. Repeat at 4 hours with the stirring and water if needed.
  23. Remove at 5 hours, search out bay leaves and toss them out.
  24. Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)

Printable Recipe Card

About Merlot Beef Stew

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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