Sublime Beef Stew with Red Wine

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sublime beef stew with red wine. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Great recipe for Sublime Beef Stew with Red Wine. This is the go-to special-day dish in our house. A beef stew for special occasions! When you are simmering the stew or dissolving the roux, do not stir the stew around with a spatula.

Sublime Beef Stew with Red Wine is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Sublime Beef Stew with Red Wine is something which I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook sublime beef stew with red wine using 11 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Sublime Beef Stew with Red Wine:
  1. Prepare 500 to 600 grams Beef shank
  2. Make ready 2 1⁄2 large Onions
  3. Prepare 1 the same amount as the amount of water indicated on the roux box Red wine
  4. Make ready 3 to 4 leaves Bay leaf
  5. Take 1 pack Raw mushrooms (or canned)
  6. Prepare 1 box Commercial beef stew roux of your choice
  7. Prepare Side vegetables (you can simmer them in the stew of course)
  8. Get 1 large Carrot
  9. Prepare 2 Potatoes
  10. Prepare 1 Broccoli
  11. Prepare 1 dash Fresh cream (optional)

This is the Maillard reaction and will deepen the beefy flavors while creating acidity. This Red Wine Beef Stew is rich and hearty, with tender beef and a velvety, savory sauce that you will not believe! This stew, you guys, YOU GUYS. I am so happy with it.

Instructions to make Sublime Beef Stew with Red Wine:
  1. Leave the beef shanks in large pieces, and brown them in a little oil. Transfer the beef to a pan, and add the red wine.
  2. Add a little oil to the frying pan where you browned the beef, and sauté the sliced onions (They don't need to be caramelized).
  3. Add the sautéed onion and the bay leaves to the pan with the beef with wine. Start cooking over high heat, and skim off the scum diligently.
  4. This is the red wine I used this time. It's a box wine that contains 3 liters.
  5. When no more scum is rising to the surface, add the mushrooms and turn the heat down to low. Simmer until the beef is tender (2.5 to 3 hours).
  6. If the liquid in the pan reduces too much, add water. You can add wine of course! Be sure to keep the heat low!
  7. Cut the vegetables to serve with the stew. (If you're simmering the vegetables in the stew, don't add them at the start or they'll dissolve. Add them 30 minutes before).
  8. I haven't added the roux yet, but the stew already looks like this just from the red wine.
  9. The meat sinks to the bottom of the pan, so lift it up carefully and check its doneness with a bamboo skewer! If it's OK, dissolve the roux. (Whatever you do, don't stir the stew up from the bottom! )
  10. When the roux has dissolved, simmer for an additional 5 minutes. Microwave the vegetables (if you didn't simmer them in the stew) and serve on the side. Drizzle on a little fresh cream to finish.
  11. Wine tip 1: You can use any kind of wine you like. If you're not using box wine, use 1 whole bottle (750 ml) plus water as needed.
  12. Wine tip 2: The flavor changes depending on the wine you use. That lets you enjoy different versions of the stew and is delicious.
  13. Wine tip 3: This depends on what you prefer, but I recommend using a light or medium-bodied wine.
  14. If using a pressure cooker: Add the red wine, bring to a boil, and skim off the scum before closing the lid and pressure-cooking the stew (20 minutes).
  15. If using a pressure cooker (continued): This stew may exceed the maximum liquid level in some pressure cooker pans.
  16. If using a pressure cooker (cont.): If that's the case, add the rest of the wine after the pressure cooking phase, and simmer the stew for a while longer.

This stew, you guys, YOU GUYS. I am so happy with it. Don't you hate it when you imagine a savory, beefy, velvety stew but you end up with a watery broth full of tough chunks of beef? Sauté onion, celery and garlic until tender. Add beef, broth, wine and spices.

So that is going to wrap it up with this special food sublime beef stew with red wine recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!