#redwinecooking

[maggie-greene]

This hearty beef stew is infused with the rich flavors of red wine, making it a comforting and elegant dish perfect for chilly evenings. The wine adds depth and complexity to the stew, complementing the tender beef and hearty vegetables.

Ingredients: 1 lb beef stew meat. 2 cups red wine such as Merlot or Cabernet Sauvignon. 2 cups beef broth. 1 onion, chopped. 3 cloves garlic, minced. 2 carrots, sliced. 2 potatoes, diced. 1 cup mushrooms, sliced. 2 tbsp tomato paste. 2 tbsp olive oil. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a large bowl, marinate the beef stew meat in 1 cup of red wine for at least 30 minutes. In a Dutch oven or large pot, heat olive oil over medium heat. Add onions and garlic, saut until softened. Add marinated beef to the pot and brown on all sides. Stir in tomato paste, remaining red wine, beef broth, carrots, potatoes, mushrooms, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 2 hours, stirring occasionally. Uncover and simmer for an additional 30 minutes or until the stew thickens and the meat is tender. Serve hot, garnished with fresh herbs if desired.

Prep Time: 20 minutes

Cook Time: 150 minutes

Skulptura

[5starsluts]

Indulge in the rich flavors of traditional Beef Bourguignon with this easy slow cooker recipe. Tender beef simmered in a savory broth with red wine, vegetables, and herbs creates a hearty and comforting meal.

Ingredients: 2 pounds beef chuck, cut into 1-inch cubes. 1/4 cup all-purpose flour. Salt and black pepper to taste. 2 tablespoons olive oil. 4 cloves garlic, minced. 1 onion, chopped. 3 carrots, peeled and sliced. 1 cup red wine such as Burgundy or Pinot Noir. 2 cups beef broth. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 bay leaf. 8 ounces mushrooms, sliced. 1/4 cup chopped fresh parsley, for garnish.

Instructions: In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, working in batches if necessary. Transfer the browned beef to a slow cooker. In the same skillet, add garlic, onion, and carrots. Cook until softened, about 5 minutes. Transfer the mixture to the slow cooker. Pour red wine into the skillet, scraping up any browned bits. Add beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer, then pour over the beef and vegetables in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender. About 30 minutes before serving, add sliced mushrooms to the slow cooker. Continue cooking until mushrooms are tender. Before serving, remove the bay leaf and garnish with chopped parsley. Serve hot over mashed potatoes, pasta, or crusty bread.

Prep Time: 20 minutes

Cook Time: 480 minutes

Spectemur Agendo

[musabenedetta]

Comforting red wine infused beef stew - perfect for cozy nights in.

Wine-Infused Beef Stew

[melissantana]

Coq au Vin is a classic French dish featuring chicken braised in red wine, resulting in tender meat infused with rich flavors. It's a hearty and comforting meal that pairs perfectly with crusty bread or mashed potatoes.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. Salt and pepper to taste. 2 tablespoons olive oil. 4 ounces bacon, chopped. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 2 cups red wine. 1 cup chicken broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 bay leaf. 2 tablespoons butter. 2 tablespoons all-purpose flour. Chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken thighs and drumsticks. In a big Dutch oven, heat the olive oil over medium-high heat. Put in the chicken pieces and brown them all over. Take them out and set them aside. Put the mushrooms and garlic in the same pot and cook them until the mushrooms turn golden brown. Then add the bacon and cook it until it is crispy. Put the chicken back in the pot and add the red wine and chicken broth. Add the bay leaf, thyme, and tomato paste and mix them in. Set the heat to low, cover, and cook for one to one and a half hours, until the chicken is soft. Over medium heat, melt the butter in a small saucepan. Add the flour and whisk to make a roux. Slowly whisk in some of the pot's cooking liquid until the mixture is smooth. Then, pour it back into the pot and stir it well. Let the sauce thicken for another 10 minutes on low heat. Add chopped parsley as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 90 minutes

Wick Family Racing

[jkdramaniac]

Coq au Vin is a classic French dish featuring chicken braised in red wine, resulting in tender meat infused with rich flavors. It's a hearty and comforting meal that pairs perfectly with crusty bread or mashed potatoes.

Ingredients: 4 chicken thighs. 4 chicken drumsticks. Salt and pepper to taste. 2 tablespoons olive oil. 4 ounces bacon, chopped. 8 ounces mushrooms, sliced. 2 cloves garlic, minced. 2 cups red wine. 1 cup chicken broth. 1 tablespoon tomato paste. 1 teaspoon dried thyme. 1 bay leaf. 2 tablespoons butter. 2 tablespoons all-purpose flour. Chopped fresh parsley for garnish.

Instructions: Add salt and pepper to the chicken thighs and drumsticks. In a big Dutch oven, heat the olive oil over medium-high heat. Put in the chicken pieces and brown them all over. Take them out and set them aside. Put the mushrooms and garlic in the same pot and cook them until the mushrooms turn golden brown. Then add the bacon and cook it until it is crispy. Put the chicken back in the pot and add the red wine and chicken broth. Add the bay leaf, thyme, and tomato paste and mix them in. Set the heat to low, cover, and cook for one to one and a half hours, until the chicken is soft. Over medium heat, melt the butter in a small saucepan. Add the flour and whisk to make a roux. Slowly whisk in some of the pot's cooking liquid until the mixture is smooth. Then, pour it back into the pot and stir it well. Let the sauce thicken for another 10 minutes on low heat. Add chopped parsley as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 90 minutes

Wick Family Racing

[frogseye]

P?átelé - Irena Sarplaninac

[lattesandtextbooks]

Boeuf Bourguignon is a classic French beef stew cooked in red wine, traditionally from the Burgundy region. It's a hearty and flavorful dish perfect for cold days or special occasions.

Ingredients: 1 kg beef chuck, cut into chunks. 200g bacon, diced. 250g pearl onions. 250g mushrooms, sliced. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 2 cups red wine. 2 cups beef broth. 2 tbsp tomato paste. 2 tbsp all-purpose flour. 2 tbsp olive oil. 1 tbsp butter. 1 bouquet garni thyme, bay leaf, parsley tied together.

Instructions: Cook the bacon in a big pan until it gets crispy. Take it out and set it aside. Brown the beef chunks one at a time in the same pan. Take it out and set it aside. The onions, carrots, celery, and mushrooms should all be cooked in the same pan until they become soft. Put in the tomato paste and chopped garlic. Cook for one more minute. Put some flour on top of the vegetables and cook for two minutes. Use red wine to clean out the pan and scrape up any browned bits on the bottom. Put the bacon and beef back in the pan. Put in the bouquet garni and beef broth. Bring to a low boil, then cover and cook on low for two to three hours, until the beef is soft. If you need to, add more salt and pepper to taste. If you want, you can serve it hot with chopped parsley on top.

Prep Time: 30 minutes

Cook Time: 180 minutes

MOMS Club of Waldorf-West