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Let me share my favorite beef stew recipe - a hearty, soul-warming dish perfect for chilly evenings. This Beef Merlot Stew combines tender chunks of beef with rich merlot wine, creating depth and complexity. Slowly simmered with root vegetables, it's a one-pot wonder that'll fill your home with mouthwatering aromas. I've perfected this recipe over years, balancing flavors for maximum comfort. Trust me, once you try this, it'll become your go-to winter meal. Grab your Dutch oven and let's get cooking!
Ingredients for Beef Merlot Stew
- Beef chuck: Tender and flavorful, beef chuck becomes melt-in-your-mouth perfection when slow-cooked in this hearty stew.
- Merlot wine: Adds depth and richness to the stew, infusing it with a complex flavor profile that elevates the dish.
- Carrots: Sweetness and vibrant color, carrots add a natural sweetness and texture that complements the savory beef and wine.
- Potatoes: Hearty and comforting, potatoes thicken the stew and provide a satisfying element to this classic dish.
- Onion: Aromatic and savory, onions form the flavorful base of the stew, enhancing the overall taste and depth of the dish.
- Garlic: Pungent and aromatic, garlic adds a robust flavor that enhances the savory notes of the stew.
- Beef broth: Rich and savory, beef broth serves as the liquid base, infusing the stew with meaty flavor and depth.
- Tomato paste: Adds a touch of acidity and sweetness, tomato paste helps balance the richness of the stew and enhances its complexity.
- Dried thyme: Earthy and aromatic, dried thyme brings a herbaceous note that complements the beef and wine flavors in the stew.
- Olive oil: Used for browning the beef, olive oil adds a subtle fruity flavor and helps create a rich base for the stew.
Read more: Jewish Beef Stew
Essential Tools and Equipment
- Dutch oven: Essential for slow cooking the stew and ensuring all flavors meld together perfectly.
- Chef's knife: Needed to cut the beef and vegetables into the right size for even cooking and texture.
Beef Merlot Stew
A hearty and flavorful beef stew made with Merlot wine.
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Equipment
- Dutch Oven
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs Beef chuck, cut into cubes
- 2 cups Merlot wine
- 4 Carrots, sliced
- 4 Potatoes, diced
- 1 Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 2 tsp Dried thyme
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
Read more: Texas Beef Stew
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat.
- 2. Brown the beef cubes on all sides. Remove and set aside.
- 3. In the same pot, add onions and garlic. Cook until softened.
- 4. Stir in tomato paste, thyme, salt, and pepper.
- 5. Pour in Merlot wine and beef broth. Bring to a boil.
- 6. Return beef to the pot. Reduce heat and simmer for 1.5 hours.
- 7. Add carrots and potatoes. Cook for another 30 minutes.
- 8. Adjust seasoning if needed. Serve hot.
Notes:
For a richer flavor, let the stew sit overnight in the fridge and reheat the next day.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 4mg
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Tried this recipe?Let us know how it was!
Read more: Beef Heart Stew
Can You Make Beef Merlot Stew Ahead of Time?
Make Ahead Instructions
- Prepare the stew as directed but do not add the potatoes.
- Let the stew cool completely, then refrigerate in an airtight container for up to 2 days.
- When ready to serve, reheat the stew on the stove, add the potatoes, and simmer until the potatoes are cooked through.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw overnight in the refrigerator and reheat on the stove until warmed through.
Adding a small square of dark chocolate to the beef merlot stew can enhance the richness of the flavors and add a subtle depth to the dish.
Common Questions About This Hearty Stew Recipe
FAQ:
Can I use a different type of wine instead of merlot?
Yes, you can substitute merlot with another dry red wine like cabernet sauvignon or pinot noir.
How can I make this stew more flavorful?
To enhance the flavor, you can add a bay leaf, mushrooms, or a splash of balsamic vinegar.
Can I make this stew in a slow cooker?
Absolutely! Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
How do I store leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
Can I make this stew ahead of time?
Yes, you can make this stew ahead of time and reheat it when ready to serve. The flavors will even deepen over time.
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