Pinot Noir Beef Stew. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Heat the Dutch oven on high heat until super hot.
On to the bottle you should DRINK with this (not so) beautiful Beef Bourgignon. Generally I think we assume big flavors from big meat, like beef, demand big wines such as Cabernet Sauvignon, Syrah, or Merlot. But for this pairing we keep it in the Burgundy family and serve Red Burgundy, aka Pinot Noir, with the meal.
Hey everyone, it's Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pinot noir beef stew. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. Heat the Dutch oven on high heat until super hot.
Pinot Noir Beef Stew is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look wonderful. Pinot Noir Beef Stew is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook pinot noir beef stew using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Pinot Noir Beef Stew:
- {Take 3 lb of beef stew meat.
- {Get 2 cup of flour.
- {Take 4 tbsp of onion powder.
- {Get 3 tbsp of garlic powder.
- {Take 3 tbsp of paprika.
- {Take 4 tbsp of dried parsley.
- {Get 2 tbsp of chopped fresh rosemary.
- {Make ready 2 tbsp of minced thyme.
- {Take 1 of bay leaf.
- {Take 1 tbsp of ground sage.
- {Make ready 1 of bottle pinot noir.
- {Get 64 oz of beef stock.
- {Get 1 bunch of celery; medium dice.
- {Prepare 1 bunch of carrots; medium dice.
- {Get 2 of yellow onion; large dice.
- {Get 2 lb of red or Idaho potatoes; medium dice.
- {Prepare 8 clove of garlic; minced.
- {Prepare 1 of salt and pepper.
- {Make ready 1/4 cup of cold water.
- {Make ready 2 tbsp of cornstarch.
Red burgundy is made with pinot noir grapes, so feel free to grab a bottle labeled as pinot noir that fits within your price range.. Pour the onion mixture over the beef, then add the broth, bay leaves, and thyme. An hour before serving, add the potatoes, carrots, and pearl onions. Five minutes before serving, add the peas.
Instructions to make Pinot Noir Beef Stew:
- Marinate beef in 1/2 bottle of the wine for 4-48 hours.
- Pat beef dry. Season flour with spices, salt, and pepper. Coat beef with flour. Shake off excess flour.
- Heat oil in large pot. Brown beef thoroughly on all sides in batches. Do not overcrowd the pot. Place beef aside..
- Toss in veggies. Saute until nearly tender. Add garlic. Saute 1 minute. Remove veggies..
- Add tomato paste. Saute to caramelize for one minute. Add the rest of the wine. Scrape up any brown bits on the pan. Reduce by 1/2.
- Add beef stock. Return beef and veggies. Add potatoes. Cook approximately 1 hour or until beef is tender..
- Whisk cornstarch and water together in a seperate bowl. Add slurry to stew while whisking the stew to prevent a lumpy sauce..
- Variations; Diced tomatoes, shallots, root vegetables, beer, bourbon, roux.
The initial mouthfeel is a little underwhelming for a less delicate Pinot than you might be used to. But that, and oak flavors stronger than we prefer for drinking make it better for beef stew. Note that more fruit-forward wines will become fruitier as they reduce. For sauces that could use a little sweetness, like something paired with mushrooms, this can be excellent. Ingalls Photography With its brisk acidity, a good-quality pinot noir from France's Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic.
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