Best 4 Skinny Bitches Vegan Red Wine Beef Stew Recipes

Indulge in a tantalizing culinary creation that seamlessly blends the richness of red wine, the heartiness of plant-based proteins, and an array of vibrant vegetables. This vegan red wine beef stew is a symphony of flavors, textures, and aromas that will delight your palate and nourish your body. Crafted with succulent plant-based beef alternatives, this stew offers a satisfying bite and a protein-packed meal. The medley of vegetables, including carrots, celery, onions, and mushrooms, adds a symphony of colors, textures, and nutrients. Simmered in a luscious red wine sauce infused with herbs and spices, this stew exudes an enticing aroma that will fill your kitchen and tantalize your senses. Accompanied by three additional tantalizing recipes—a creamy vegan mushroom pasta, a zesty vegan pad thai, and a refreshing vegan strawberry smoothie—this article offers a delightful culinary journey that caters to diverse tastes and preferences.

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

BEEF STEW WITH RED WINE & VEGETABLES

Beef Stew With Red Wine & Vegetables image

This recipe hails from Oz (via about.com)- it certainly caught my eye as being the comfort food I want with our cold weather; using primarily items from our freezer/pantry. Will use dried marjoram if ours has died back to ground. Will opt for crimini or standard white 'shrooms & augment with my dried shitakes (they are chewy after reconstituting). After deglazing the pan I plan to put it all in my Dutch oven & bake until just right (more efficiently uses the heat from our propane than on the stovetop). Will serve with fresh ciabatta bread (Recipe#29100 - How embarrassing, this is my "go-to" ciabatta recipe & I have never reviewed it! It's awesome!) & braised kale.

Provided by Busters friend

Categories Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

Steps:

Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
Add a another 2 tablespoons of oil to the saucepan and add the onions; sauté until tender and translucent for about 5 minutes.
Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

Nutrition Facts : Calories 586, Fat 22.7, SaturatedFat 7.9, Cholesterol 110, Sodium 691.3, Carbohydrate 46, Fiber 6.8, Sugar 9.6, Protein 37.6

RICH RED WINE VEGETABLE STEW

Rich Red Wine Vegetable Stew image

Provided by Barbara Kafka

Categories dinner, lunch, main course, side dish

Time 1h35m

Yield 5 to 6 cups

Number Of Ingredients 19

Ingredients

1/4 cup plus 2 teaspoons vegetable oil
2 medium tomatoes, cored
1 onion, peeled and cut in half lengthwise
2 cups red wine
3 garlic cloves, smashed, peeled and chopped
1 ounce dried boletus mushrooms, ground in a spice mill
1 bay leaf
1 1/2 tablespoons tomato paste
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
10 ounces fresh mushrooms, cut in1/2-inch pieces
5 1/2 ounces (1 1/2 cups) green beans, tipped and tailed
1/2 pound turnip, peeled and cut into 1/4-inch thick julienne (1 1/2 cups)
3 medium carrots, peeled and cut into 1/4-inch thick julienne (1 1/2 cups)
Black pepper to taste
2 tablespoons cornstarch
2 tablespoons water
1 bunch parsley, chopped
4 teaspoons kosher salt

Steps:

Preheat broiler. Coat tomatoes and onion with 2 teaspoons of oil. Place on a cookie sheet and broil for 12 minutes, turning halfway through.
Remove from the oven. Coarsely chop tomatoes and onion in a food processor. Reserve.
While tomatoes and onion broil, place wine, garlic, ground mushrooms and bay leaf in a 5-quart dish with a tightly fitted lid. Cook, uncovered, at 100 percent power in a 650- to 700-watt oven for 15 minutes.
Remove from oven and uncover. Transfer wine mixture to a small bowl. Whisk in tomato paste, marjoram and thyme. Reserve.
Place mushrooms in the dish and toss with the remaining 1/4 cup oil. Cook, uncovered, for 10 minutes.
Remove from oven. Scrape tomato mixture over mushrooms and smooth into an even layer. Arrange green beans in a circle around the outer edge of the dish. Arrange turnips in a circle just inside green beans. Place carrots in the center of the dish. Pour the wine mixture over the vegetables. Sprinkle with pepper. Cook, covered, for 30 minutes.
Combine cornstarch and water in a small bowl and scrape into dish. Add parsley and stir well. Cook, covered, for 3 minutes.
Remove from oven. Stir in salt.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 8 grams, TransFat 0 grams

RED WINE-MARINATED BEEF STEW

Red Wine-Marinated Beef Stew image

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Provided by PittsburghersLuv2eat

Categories Soups, Stews and Chili Recipes Stews Beef

Time 6h50m

Yield 8

Number Of Ingredients 17

Ingredients

2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed
4 tablespoons cold water, or as needed

Steps:

Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
Remove beef from the wine and pat dry with paper towels. Reserve the wine.
Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

SKINNY BITCHES VEGAN RED WINE "BEEF" STEW

Skinny Bitches Vegan Red Wine

To die for! If you've considered buying the Skinny Bitch books, don't be off put by the title or their salty language! They promote a vegan lifestyle, and however you feel about that, their recipes are TERRIFIC! I made this on a cool evening, and my man and I were amazed at how delicious it is. As always, cook only with a wine you'd drink!

Provided by Dixie in Orlando

Categories Stew

Time 1h6m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup whole wheat pastry flour
1 tablespoon fresh rosemary, minced
1 teaspoon fine sea salt
1/2 teaspoon pepper
12 ounces vegan beef, strips or chunks, thawed
1 tablespoon vegetable oil
4 garlic cloves, minced
4 1/2 cups low sodium vegetable broth or 4 1/2 cups broth
1 1/2 cups dry red wine
3 carrots, cut into 1-inch chunks
1 lb red potatoes, cut into 1-inch chunks
1/2 lb mushroom, cut in half (brown or cremini)
1 cup peas, frozen

Steps:

In a medium bowl, combine the flour, rosemary, salt, and pepper. Add the "beef" and toss to coat.
Heat the oil in a 4- to 6-quart stockpot over medium heat. Add the "beef" mixture and cook, stirring constantly, for 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
Stir in stock, wine, and carrots. Increase heat to high, bring to a boil, and reduce to a simmer. Cook for 15 minutes, stirring occasionally. Add the potato and onion and cook, stirring occasionally, for 15 minutes. Add the mushrooms and cook, stirring occasionally, for 15 minutes. Add the peas, stirring until the peas are heated through.

Tips:

Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good choices for beef stew. These cuts are tough, but they become tender when cooked slowly in a liquid.

Brown the beef before stewing it. This will help to develop flavor and color.

Use a good quality red wine. The wine should be dry and full-bodied, such as a Cabernet Sauvignon or Merlot.

Add plenty of vegetables. Vegetables add flavor, texture, and nutrients to beef stew. Good choices include carrots, celery, onions, potatoes, and tomatoes.

Season the stew well. Use a variety of herbs and spices, such as garlic, thyme, rosemary, and bay leaves.

Cook the stew slowly. The longer the stew cooks, the more tender the beef will become. Simmer the stew for at least 2 hours, or until the beef is fall-apart tender.

Serve the stew with crusty bread or mashed potatoes.

Conclusion:

This vegan red wine beef stew is a delicious and hearty meal that is perfect for a cold winter day. The stew is made with tender chunks of beef, vegetables, and a rich red wine sauce. It is easy to make and can be cooked in a slow cooker or on the stovetop. Serve the stew with crusty bread or mashed potatoes for a complete meal.