Best 2 Merlot Beef Stew Recipes

Merlot beef stew is a dish that combines the bold flavor of red wine, tender beef, and an assortment of vegetables into a hearty and comforting dish. Its origins can be traced back to the rustic kitchens of Europe, where wine was commonly used to braise meats and vegetables. This classic dish has since become a favorite among home cooks and restaurant chefs alike, and with good reason. The combination of savory beef, rich wine sauce, and tender vegetables creates a symphony of flavors that is sure to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

MERLOT BEEF STEW

Merlot Beef Stew image

I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.

Provided by Diana Adcock

Categories Stew

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup vegetable oil
1 cup flour
2 tablespoons black pepper
3 lbs beef roast, sirloin or 3 lbs arm roast
1/4 lb applewood smoked bacon, chopped
4 large carrots, cut and quartered
1 large onion, chopped
1 lb baby red potato, whole
8 ounces brown button mushrooms, quartered
2 cups merlot
1/2 cup Worcestershire sauce
3 ounces tomato paste
1 teaspoon beef base
1 cup water
2 cups low sodium beef broth
2 tablespoons French dry rub
2 bay leaves
water, as needed

Steps:

Pre-heat oven to 300 degrees.
Prepare vegetables, keeping chopped onions aside.
In a medium bowl combine flour and pepper, set aside.
In a measuring cup combine beef base with 1 cup hot water, set aside.
In a dutch oven heat oil over medium-high heat.
Chop bacon, set aside.
Cut beef into 1 1/2 to 2 inch chunks.
Add beef to seasoned flour, toss to coat.
Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
Remove and add to beef bowl.
Add onions to dutch oven, reducing heat to medium.
Stir often and keep an eye on them so they do not burn.
When just golden add tomato paste, whisking constantly for 1 minute.
Add the merlot, whisking constantly for 1 minute.
Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
Add prepared vegetables, stir well to coat.
Add contents of the beef bowl, stir well to coat.
Add bay leaves.
Cover with a lid and place in oven.
If your oven runs hot reduce heat to 275 degrees.
Check stew at 3 hours, giving it a good stir.
Add water if needed.
Stir again at 4 hours, remove at 5 hours.
Search out bay leaves and remove.

MERLOT BEEF STEW

Merlot Beef Stew image

Doesn't get much better than this. If you do not like wine you will not like this recipe. As far as a choice of wine goes, consider wines from the Pacific Northwest. Oregon, which sits on the same latitude as France's famed Burgundy region, is best known for its "Burgundian"-styled pinot noirs and elegant chardonnays. And...

Provided by Diana Adcock

Categories Beef

Time 5h30m

Number Of Ingredients 18

Ingredients

1/4 c vegetable oil
1 c white flour
2 Tbsp black pepper
3 lb beef roast, sirloin or arm roast
1/4 lb applewood smoked bacon, chopped
4 large large carrots, cut 1 inch long and quartered
1 large onion, chopped
1 lb baby red potatoes, washed and cut in half if larger than golf ball size
8 oz chanterelle or cremini mushrooms, quartered
2 c merlot wine
1/2 c worcestershire sauce
3 oz tomato paste
1 tsp better than bouillon beef base
1 c water
2 c low sodium beef broth
2 Tbsp french dry rub
2 bay leaves
water as needed

Steps:

1. Preheat oven to 300 degrees.
2. Prepare vegetables keeping onions aside.
3. In a medium bowl combing flour and pepper, set aside.
4. Combine beef base with water, whisk well, set aside.
5. Chop bacon, set aside.
6. Cut beef into 1 and 1/2 inch pieces. Add to flour mixture tossing well to coat every piece.
7. In a large dutch oven heat oil over medium high heat.
8. Brown seasoned beef in two batches, removing to a medium bowl, set aside.
9. Add bacon to hot dutch oven, stirring often until the fat just begins to brown.
10. Remove bacon when golden to beef bowl.
11. Reduce heat to medium, add chopped onions.
12. Stir often until onion turns light brown.
13. Add tomato paste, whisking constantly for 1 minute.
14. Add merlot, whisking constantly for 1 minute.
15. Add the beef base, worstershire sauce, beef broth and dry French rub, whisk well.
16. Add the prepared vegetables. Stir well to coat.
17. Add contents of beef bowl, including any juices and stir well to coat.
18. Add bay leaves, pushing them down with a spoon to submerge.
19. Cover with lid and place pot in the oven.
20. Check the stew at 3 hours, giving it a very good stir, bottom to top.
21. Add water if needed.
22. Repeat at 4 hours with the stirring and water if needed.
23. Remove at 5 hours, search out bay leaves and toss them out.
24. Serve with a torn loaf of hot, crusty bread and a salad. And Merlot of course ;-)

Tips:

Choose the right cut of beef. Chuck roast, blade roast, and brisket are all good options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
Brown the beef before stewing it. Browning the beef adds flavor and color to the stew. To brown the beef, heat a large pot or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until it is browned on all sides.
Use a good quality red wine. The wine you use in your beef stew will have a big impact on the flavor of the dish. Choose a red wine that you enjoy drinking. A dry red wine, such as a Cabernet Sauvignon or Merlot, is a good choice.
Add vegetables to the stew. Vegetables add flavor, color, and nutrition to beef stew. Common vegetables used in beef stew include carrots, celery, onions, and potatoes. You can also add other vegetables, such as turnips, parsnips, and mushrooms.
Season the stew with herbs and spices. Herbs and spices add flavor and depth to beef stew. Common herbs and spices used in beef stew include thyme, rosemary, bay leaves, and black pepper. You can also add other herbs and spices, such as garlic, onion powder, and paprika.
Simmer the stew for at least 1 hour. The longer you simmer the stew, the more tender the beef will become. Simmer the stew for at least 1 hour, or until the beef is fall-apart tender.
Serve the stew with mashed potatoes, rice, or crusty bread. Beef stew is a hearty and satisfying dish that can be served with a variety of sides. Mashed potatoes, rice, and crusty bread are all good options.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is a hearty and flavorful dish that is easy to make. With a few simple ingredients and a little time, you can create a delicious beef stew that your family and friends will love.