Dutch oven beef in wine recipe
Try our dutch oven beef in wine if you really want to enjoy a delicious Dutch oven meal. Simply superb! (Excellent when made in a Dutch oven, great in your trusty crock pot too. Give it a try - you can thank me later.)
At the risk of repeating myself, I really love outdoor Dutch oven cooking. The mouth watering, easy Dutch oven recipe below is a superior beef stew, and while it is great when prepared using a slow cooker indoors, it is truly delicious when prepared outdoors in a Dutch oven.
The wine and Dutch oven combine to give this recipe a superb flavor, so much so that you will see it disappears in very short order. And don't forget to pass a basket of crisp bread or baguettes for your guests to mop up the gravy!
Serving suggestion: I love to serve this with boiled baby potatoes.
Dutch oven Beef in wine recipe
- 1 pound beef bones
- 5 ounces rindless bacon
- 2 tablespoons vegetable or olive oil
- 1 tablespoon butter
- 3 1/2 pounds good stewing beef, cubed (Chuck is great. So is a leg of venison)
- 2 teaspoons salt
- 1 teaspoon coarsely ground black pepper
- 3 large onions, chopped
- 3 large carrots, peeled and sliced
- 4 cloves garlic, sliced
- 2 bay leaves
- 1 tablespoon thyme leaves (or 1 teaspoon dried thyme)
- 3 tablespoons all-purpose flour
- 4 cups dry red wine
- 1 cup beef stock
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 1 pound button mushrooms
- 1 pound shallots or pickling onions
- 4 tablespoons fresh parsley, chopped (for garnish).
- Heat the Dutch oven and add the oil and butter. Brown the beef bones and bacon in the mixture.
- Remove with slotted spoon and keep aside.
- Brown the beef in batches in the same fat. Transfer to a separate bowl, and season with salt and pepper.
- Brown the onions in the same Dutch oven. When golden brown, add the carrots, garlic, bay leaves and thyme.
- Stir-fry for about 3 minutes, and then blend in the flour.
- Add the wine, stock, tomato paste and sugar. Bring to the boil, adding charcoal briquettes below the Dutch oven if necessary.
- Place the reserved bones, bacon and meat back in the Dutch oven, cover, and simmer very gently for 3 hours, until the meat is fork-tender.
- Remove the bay leaves and bones. Add the shallots and mushrooms to the stew, and continue simmering for about 15 minutes.
- Adjust seasoning to taste. Garnish with chopped parsley and serve.
Enjoy your beef in wine dish.
Some Fancy Dutch oven cooking tips?
Select the topic of interest from the list of links below.
to choose a Dutch Oven that works best for you
to cure your Dutch Oven
clean and store your Dutch Oven
to control Dutch Oven temperature
How to tips
for cooking a perfect Dutch Oven meal
Now that you've read all the tips and techniques, it's time for you
to try your hand at preparing some dutch