BEST Easy Beef Stew
Beef stew is a classic recipe of Italian cuisine, rich and tasty prepared with pieces of meat cooked for a long time.
Like any traditional recipe, there are several versions: today we will prepare Best Easy Beef Stew in red wine.
How to prepare Beef Stew in red wine?
The beef must first be marinated in red wine and spices, then browned and finally cooked for a long time.
The red wine gives extraordinary softness, flavor and intense color.
Best Easy Beef Stew is super simple recipe: only thing you need is patience because it cooks for more than two hours, but it’s worth the wait.
With this recipe you prepare a tasty meat dish perfect to be enjoyed together with soft mashed potatoes, baked potatoes or polenta.
To obtain best results it’s very important to marinate Beef with wine and spices which give it an intense aroma and flavour: you can marinate meat the night before.
Best Easy Beef Stew is suitable for cold season and perfect for special occasions.
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Ingredients
- Power 435,39 (Kcal)
- Carbohydrates 12,45 (g) of which sugars 2,24 (g)
- Proteins 38,65 (g)
- Fat 17,21 (g) of which saturated 3,53 (g)of which unsaturated 0,09 (g)
- Fibers 1,22 (g)
- Sodium 2.788,43 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
STEP 1
Cut meat into cubes of about 3/4 cm per side. Clean the carrot, celery and onion, then cut them into small pieces.
Put in an airtight container (preferably glass): meat, chopped vegetables, bay leaves, juniper berries and cloves, then pour the red wine into the container until everything is covered. Leave in the fridge to marinate for at least 6 hours, preferably overnight.
STEP 2
After marinating, remove the meat but keep the liquid. Take the vegetables from the marinade, and chop them in the mixer.
Put 3 tablespoons of extra virgin olive oil in a large saucepan, heat and then brown the meat over high heat for about 5/8 minutes, stirring frequently with a spoon.
STEP 3
Add the chopped vegetables and saute over medium heat for 5 minutes, then add red wine and reduce over high heat for minutes. Continue cooking over low heat for about 2 hours, stirring occasionally. After the first hour, add tomato puree and season with salt. When cooked, meat should be soft and sauce reduced.
Leave to rest for a few minutes before serving. You can serve Best Easy Beef Stew with mashed potatoes or baked potatoes.
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NOTES
For a successful recipe, choose good red wine.
Don’t forget to leave the meat to marinate as much time as possible (minimum 6 hours). The ideal would be to marinate the meat the night before.
STORAGE
You can keep Best Easy Beef Stew in the fridge in an airtight container for up to 2 days. You can also freeze and it will last for 1 month. To consume it, you have to take it out of the freezer a few hours beforehand and then, when it has defrosted, heat it on the stove.
FAQ
What is the secret to a good stew?
Cook for a long time to get tender meat and develop a great flavor.
Meat used for stew is rich in collagen, which takes at least two hours to break down. If you try to rush time and simmer the stew gets tough
Why is my stew meat still tough?
You cooked stew too little time and collagen has not broken down. Extend the cooking time, make sure there is enough liquid and keep an eye on the dish.
What beef is best for beef stew?
Chuck. The most common beef used for stew is chuck steak, also known as gravy beef or braising steak. It’s easy to find and affordable, making it a great choice for your stew.
What liquid goes in stew?
Ideally, you’ll use beef stock, but beef broth is fine too. Today for Red Wine Beef Stew: red wine!
What are the best vegetables to put in beef stew?
Potatoes, peas, green beans, onions.
Which beef stew is most tender?
The best cuts of beef for stewing, yielding meat that’s juicy and tender even after long cooking are: Chuck, Bone-in short rib, Bottom Sirloin Flap, Fatty brisket or Cross-cut shanks.
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