Time 5h30m Yield 6 serving(s) Number Of Ingredients 18 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.
Time 10h15m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Heat frying pan on HIGH (hot pan, cold grease= NO STICKING!). Add 2 T bacon fat- melt. Add chopped onion and garlic. Turn down heat to medium low- sauté for 5 minutes. Remove and set aside. Turn up heat to High- get pan really hot. Add more bacon fat or olive oil if pan is dry. Quickly brown meat- let each side get browned. Place browned meat into crock pot. Add 1 cup water to pan to make a beef stock. Add 2 bouillon cubes- stir and break up into stock. Add 1/4 Merlot (or other red wine) optional. Pour over meat in crock pot. Spoon onion mixture over meat. Cover and cook 10 hours on Low. Serve with mashed potatoes (or rice), cooked/buttered broccoli and crusty rolls.
Time 8h25m Yield 5 Number Of Ingredients 19 Steps:
Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon. Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes. Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours. About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Time 35m Yield 4 servings. Number Of Ingredients 8 Steps:
Cut steak into 2x1/4-in. strips. In a large skillet, cook beef over medium heat until no longer pink. Drain if necessary. Stir in remaining the ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.
More about “merlot beef stew recipes”
Time 2h40m Yield 4 Number Of Ingredients 12 Steps:
Generously season beef with salt and pepper. Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate. Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes. Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender. Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.
