Beef Stew With Red Wine - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:09Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.		# Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
	# Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.		# Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

			[[Category:Soups and Stews]]

Tim: /* Tammy's Notes */

2021-12-19T23:27:55Z

Tammy's Notes

← Older revision		Revision as of 16:27, 19 December 2021
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	=== Tammy's Notes ===		=== Tammy's Notes ===

	Modified by Tammy.		Modified by Tammy. Demi glacé is found in most stores with soup stocks and broths.

	=== Ingredients ===		=== Ingredients ===

Tim: /* Ingredients */

2021-12-19T23:27:31Z

Ingredients

← Older revision		Revision as of 16:27, 19 December 2021
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	=== Ingredients ===		=== Ingredients ===

			* 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
	3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces		* 2 teaspoons salt
	2 teaspoons salt		* 1 teaspoon freshly ground black pepper
	1 teaspoon freshly ground black pepper		* 3 tablespoons olive oil
	3 tablespoons olive oil		* 2 medium yellow onions, cut into 1-inch chunks
	2 medium yellow onions, cut into 1-inch chunks		* 7 cloves garlic, peeled and smashed
	7 cloves garlic, peeled and smashed		* 2 teaspoons balsamic vinegar
	2 ~~tablespoons~~ balsamic vinegar		* 1-1/2 tablespoons tomato paste
	1-1/2 tablespoons tomato paste		* 1/4 cup all-purpose flour
	1/4 cup all-purpose flour		* 2 cups dry red wine
	2 cups dry red wine		* 2 cups beef broth
	2 cups beef broth		* 2 cups water
	2 cups water		* 1 bay leaf
	1 bay leaf		* 1/2 teaspoon dried thyme
	1/2 teaspoon dried thyme		* 1-1/2 teaspoons sugar
	1-1/2 teaspoons sugar		* 4 large carrots, peeled and cut into one-inch chunks on a diagonal
	4 large carrots, peeled and cut into one-inch chunks on a diagonal		* 1 pound small white boiling potatoes (baby yukons), cut in half
	1 pound small white boiling potatoes (baby yukons), cut in half		* Fresh chopped parsley, for serving (optional)
	Fresh chopped parsley, for serving (optional)		* 2 tablespoons beef demi glacé (optional)

	=== Directions ===		=== Directions ===

Tim: Created page with "Originally known as Beef Stew with Carrots & Potatoes Source: https://www.jennyandsuzanne.ca/blog/lifestyle/beef-stew-with-carrots-potatoes/ === Tammy's Notes === Modified by Tammy. === Ingredients === 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 ta..."

2021-12-19T23:25:21Z

Created page with "Originally known as Beef Stew with Carrots & Potatoes Source: https://www.jennyandsuzanne.ca/blog/lifestyle/beef-stew-with-carrots-potatoes/ === Tammy's Notes === Modified by Tammy. === Ingredients === 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 ta..."

New page

Originally known as Beef Stew with Carrots & Potatoes

Source: https://www.jennyandsuzanne.ca/blog/lifestyle/beef-stew-with-carrots-potatoes/

=== Tammy's Notes ===

Modified by Tammy.

=== Ingredients ===

3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 tablespoons balsamic vinegar
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into one-inch chunks on a diagonal
1 pound small white boiling potatoes (baby yukons), cut in half
Fresh chopped parsley, for serving (optional)

=== Directions ===

# Preheat the oven to 325°F and set a rack in the lower middle position.
# Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
# Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
# Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.