Dutch oven beef in wine recipe |
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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. |
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Give this tasty (and easy) Dutch oven
beef in wine recipe a try |
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| Dutch oven beef in wine recipe |
Serves:
8
INGREDIENTS: |
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1 pound beef bones |
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5 ounces rindless bacon |
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2 tablespoons vegetable or olive oil |
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1 tablespoon butter |
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3 1/2 pounds good stewing beef, cubed (Chuck is great. So is a leg of venison) |
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2 teaspoons salt |
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1 teaspoon coarsely ground black pepper |
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3 large onions, chopped |
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3 large carrots, peeled and sliced |
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4 cloves garlic, sliced |
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2 bay leaves |
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1 tablespoon thyme leaves (or 1 teaspoon dried thyme) |
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3 tablespoons all-purpose flour |
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4 cups dry red wine |
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1 cup beef stock |
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2 tablespoons tomato paste |
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1 teaspoon brown sugar |
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1 pound button mushrooms |
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1 pound shallots or pickling onions |
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4 tablespoons fresh parsley, chopped (for garnish). |
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| PREPARATION: |
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Heat the Dutch oven and add the oil and butter. Brown the beef bones and bacon in the mixture. |
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Remove with slotted spoon and keep aside. |
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Brown the beef in batches in the same fat. Transfer to a separate bowl, and season with salt and pepper. |
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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. |
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Add the wine, stock, tomato paste and sugar. Bring to the boil, adding charcoal briquettes below the Dutch oven if necessary. |
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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. |
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Remove the bay leaves and bones. Add the shallots and mushrooms to the stew, and continue simmering for about 15 minutes. |
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Adjust seasoning to taste. Garnish with chopped parsley and serve. |
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