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Beer and Red Wine Beef Stew

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Ingredients

Adjust Servings:
beef and marinade
800 g Beef
2 cup Red wine
1 tsp Salt
vegetables
pcs Onion medium-sized
100 g Celery root
2 pcs Carrot
2 cloves Garlic
3 pcs Potatoes large
100 g Pumpkin optionally
sauce and spices
2 tbsp Tomato paste
2 tbsp Wheat flour
330 ml Light beer
1 cup Red wine
2-3 cup Beef stock
2-3 cup Sunflower oil for frying meat
2 pcs Bay leaf
1 sprig Thyme
1 pcs Clove
2 pcs Pimento
50 g Bacon single piece
to taste Salt
to taste Grounded black pepper

Beer and Red Wine Beef Stew

  • 4-5 h
  • Serves 6
  • Medium

Ingredients

  • beef and marinade

  • vegetables

  • sauce and spices

Directions

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It’s time to prepare for winter! You probably don’t want to think about while it’s still sunny outside, but you have to start preparing. Because once the cold weather comes you know something warming and cozy to cook.

Beef stew must be one of the ancient foods after meat on an open fire :). Today I suggest making a classic version of a beef stew by baking it in the oven at a relatively low temperature, 120C. Almost a medieval recipe!

For the gravy, I recommend using a combination of stock, light beer, and white wine. Together they make a rich and diverse gravy with an interesting taste.

P.S. For gluten-free version please omit flour and add starch (1 tbsp) dissolved in the cold water at the end of cooking, mix and boil for couple of minutes.

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Steps

1
Done
4-12 h

marinate beef

Cut the beef into 3x3 cm pieces, add some salt and cover with the wine. Cover and place in the fridge for at least 4 hours, or better overnight.

2
Done
20 min

cook beef

Pat the beef dry. Heat some oil in a pan over moderate/high heat. Cook the beef until dark-brown on both sides. Transfer to a heavy bottomed and oven-safe pot.
Cook the bacon until brown on both sides as well. Transfer to the pot.

3
Done

Preheat the oven to 120C.

4
Done
5 min

prepare vegetables

Dice the onion and finely chop the garlic.
Coarsely chop the carrot and potatoes. Dice the celery and pumpkin.

5
Done
15 min

sauce

After you cooked all the beef, transfer the onion to the pan, add some oil and cook until golden, stirring occasionally. Then add the garlic and cook for 30-60 sec. Add the flour and cook for 2 min, stirring.
Add the tomato paste and cook for a few min until it gets darker. Now pour the beer in batches. Stir until smooth before adding a new batch. You want the sauce to be thick and orange in color.

6
Done
5 min

cook vegetables

Pour the sauce to the beef. In a pan, add the wine and boil it for a while until the alcohol evaporates. Add the wine to the beef.
Transfer all the vegetables to the pot. Add the spices and salt, mix. Add the stock just enough to cover the vegetables and meet.

7
Done
3-4 h

cook

Bring to a boil. Cover with a lid and transfer to the oven. Cook at 120C for 3-4 h or more, depending on the meat.
The beef should be soft and easily separated with a fork.
Don’t be afraid that the vegetables will lose their shape as you cook them at low temperature, which prevents rolling boil, and you don’t have to mix them while they are cooking in the oven. The food can be served right away or after being refrigerated overnight.

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Chicken Pilaf
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Mushroom, Pumpkin and Arugula Risotto
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Chicken Pilaf
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Mushroom, Pumpkin and Arugula Risotto

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