RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS
Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.
Provided by Dave Lieberman
Categories main-dish
Time 2h20m
Yield about 10 servings
Number Of Ingredients 12
Steps:
- Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
- Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
- Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
- Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
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Ari
[email protected]This stew was amazing! The beef was so tender and the sauce was so flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again!
Jasim Uddin Raju
[email protected]I've made this stew several times now and it's always a hit! The beef is always tender and the sauce is so flavorful. I love that I can just throw everything in the pot and let it simmer away. It's the perfect meal for a cold winter night.
Abdul sattar Rind baloch
[email protected]This stew is a must-try for any beef stew lover! The meat is cooked to perfection and the sauce is rich and flavorful. The vegetables are also cooked perfectly and add a nice touch of sweetness to the dish. I highly recommend this recipe!
Margaret Mata
[email protected]I love this recipe! It's so easy to make and always turns out delicious. The beef is always tender and the sauce is so flavorful. I've made it several times now and it's always a hit with my family and friends.
Coretta Tucker
[email protected]This stew was delicious! I followed the recipe exactly and it turned out perfectly. The beef was tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.
Asef Rasuli
[email protected]I made this stew last night and it was a huge success! The meat was fall-apart tender and the vegetables were perfectly cooked. The sauce was also very flavorful. I will definitely be making this again.
leo Martin
[email protected]This recipe is a keeper! The beef was so tender and the sauce was amazing. I served it over mashed potatoes and it was a hit with my family. Thanks for sharing!
Shabadin Pirkani
[email protected]So easy to make and so delicious! I love that I can just throw everything in the pot and let it simmer away. The end result is a hearty and flavorful stew that is perfect for a cold winter night.
Frosty gaming 12
[email protected]Wow! This stew is incredible. The flavors are so complex and well-balanced. I especially love the way the red wine and beef broth come together to create such a rich and hearty sauce. This is definitely a dish that I'll be making again and again.
Robert Gamble
[email protected]This beef stew was an absolute delight! The meat was fall-apart tender and the sauce was rich and flavorful. The vegetables were cooked perfectly and added a nice touch of sweetness to the dish. I will definitely be making this again soon!