Ideas for making beef stew with red wine - 4 recipes
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INGREDIENTS
- 1 Large bar of semisweet chocolate
- 1/2 Cup of butter
- 1/2 Cup of sugar
- 1 Egg
- 1 Tsp. of vanilla
- 1 Cup of flour
- 1/4 Tsp. of salt
- 1/2 Tsp. of sugar
- 1/3 Cup of cocoa powder
- 16 Ferrero Rochers
METHOD
- In a bowl, combine the chocolate and butter and heat in oven for 5 minutes at 320° F (or until melted).
- Add the sugar, egg, vanilla and mix.
- In a separate bowl, combine the flour, salt, 1/2 tsp. of sugar, cocoa powder, and mix.
- Sift together the flour mixture with the chocolate mixture.
- Line a baking tray with aluminum foil, and pour in the batter. Dot with Ferrero Rochers.
- Bake for 20 minutes at 350° F.
- Remove from oven... and enjoy!
Top rated Beef stew with red wine recipes
Beef Stew

By Goodlookingcooking
If using dry beans, rinse beans
- 1/2cup dry navy beans or one 15-ounce can white beans,* rinsed and drained
- 4 cups water
- 1/4cup all-purpose flour
- 1/2teaspoon pepper
- 2 pounds boneless beef chuck pot roast, cut into 1-inch pieces
- 3 tablespoons olive oil
- 1 medium onion, cut into thin wedges
- 3 cloves garlic, minced
- 2/3cup dry red wine
- 1 14 ounce can beef broth
- 1 cup chopped tomato
- 2 teaspoons dried thyme, crushed, or 2 tablespoons snipped fresh thyme
- 4 medium carrots, cut into 1/2-inch slices
- 2 medium parsnips, cut into 1/2-inch slices
- Snipped fresh parsley (optional)
Hearty Brandied Beef Stew

By jmsbrdly
This stew has been a work in progress for about 3 years, adding to and adjusting my grandmothers simple basic beef ...
- 4 pounds beef chuck roast cut in 1 inch cubes
- 1 750ml bottle Merlot or other dry red wine
- 1 cup brandy or cognac
- 8 smashed garlic cloves
- 4 bay leaves
- 2 cups whole wheat flour
- 2 tablespoons coarse kosher or sea salt
- 2 tablespoons fresh ground black pepper
- 1 pound white mushroom caps cut in half
- 1 pound shiitake mushroom caps cut in 1 inch pieces
- 2 tablespoons coarse chopped flat leaf parsley
- 1 tablespoon coarse chopped thyme
- 2 coarse chopped red onions
- 1 coarse chopped yellow onion
- 1 1/2 pounds carrots cut in 1 inch thick slices
- 1 1/2 pounds sweet potatoes cut in 1 inch pieces
- 4 stalks celery cut in 1 inch pieces
- 1 red bell pepper cut in 1 inch pieces
- 1 green bell pepper cut in 1 inch pieces
- 1 orange or yellow bell pepper cut in 1 inch pieces
- 1 1/2 cups shredded red cabbage
- 8 cloves minced garlic
- 4 cups homemade or canned beef stock
- 1 large branch fresh rosemary
- 1 1/2 cups chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon coarse kosher or sea salt
- 1 tablespoon fresh ground pepper
- 1 pound frozen peas
- 2 cups coarse chopped fresh spinach
- 1 cup coarse chopped fresh basil
- Favorite oil for browning
BEEF STEW

By mindyashman
oil pan. large bowl combine salt ,pepper, garlic salt, and flour
- 1/4 C flour
- salt
- pepper
- garlic salt
- 2 LB beef cut in 1/2 in peaces
- 3 T oil
- 1 large onion
- 1 C red wine
- 2 C beef stock
- 1 T garlic
- 2 celery stalks
- 3 large potatoes
- 3 carrots
- 1 T Worcestershire sauce
Beef Stew

By curnoj
Prepare meat by cutting it into chunks and making sure that it's dry so it browns well
- 2 lbs beef stew meat
- 4oz tomato paste
- 2 tbs butter
- 1 tbs olive oil
- Worcestershire sauce
- 1 pkg stevia
- 1 medium sized onion diced
- 2 cloves garlic minced
- 4 medium carrots diced
- 2 medium potatoes cut into chunks
- 1/4 cup frozen peas
- 5 cups low-sodium beef broth (or sub in 1 cup of red wine for broth and use this to deglaze pan before adding broth)
- Salt & Pepper to season
- Could also season with favourite spices e.g.chili powder for kick, cinnamon for complexity.
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