Beef Stew With Wine
Add more oil and then onions.
Beef stew with wine. Reserve remaining flour mixture. This classic French beef stew otherwise known as Beef Bourguignon is the ultimate comfort food. Press Cancel lock the lid in place and move the pressure valve to Sealing.
Combine flour and pepper. Pour over the meat and stir to coat. In 3 tablespoons of hot oil brown beef and remove when brown.
Brown the beef on all sides. Pour in the stock and stir. Add beef a few pieces at a time and toss to coat.
I made this beef stew several weeks ago with white wine a sizeable bunch of bouquet garni and vegetables. How to make Beef Stew with Red Wine. Add the red wine bring to a simmer then add the beef.
Add the beef back to the Dutch oven and stir in the onions and celery. Stir in potatoes red wine carrots bacon celery onion garlic seasoning salt and bay leaves. Season with sea salt and black pepper then transfer the stew to the oven to cook for 3 to 4 hours or until the meat is tender and pulls apart easily with forks.
The acid in wine is a natural pair for seafood dishes which matches the bright notes and actually reduces fishy odors so low to medium acidic red wines are more suited for a hearty beef stew. Set aside leftover seasoned flour. Stir in the beef and 2 teaspoons salt and then distribute in an even layer.