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Home Rode wijnstoofpot met rundvlees en wintergroenten

Autumn Winter Stew Comfort food Beef Slow cooking Eating together

When temperatures drop and your nose turns red from the cold, there's only one thing you want: a steaming stew on the table that brings everyone together. This recipe requires patience, but that patience pays off twofold. For this, use a good braising pan of enameled cast iron, as it distributes heat evenly and retains it for a long time. Exactly what this dish needs.

x_ckl_recipe_markerRed wine beef stew with winter vegetables Juicy beef braised in red wine with winter vegetables. This is the dish the whole street will be drooling over. How to make a red wine beef stew with winter vegetables? Main course French-European 4 servings 20 min 2 hours 50 min

Cut the beef into roughly 4 cm cubes. Pat them dry with paper towels and season generously with pepper and salt.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides. Remove the meat from the pan and set aside.
Sauté the onion, garlic and celery in the same fat until soft, about 5 minutes. Stir occasionally so nothing burns.
Add the tomato paste and cook for 2 minutes so the tomato flavor intensifies.
Pour in the red wine and scrape up the browned bits from the bottom. Let the wine reduce for 3 minutes.
Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. Bring everything to a boil.
Reduce the heat, put the lid on the pan and let the stew simmer for 2 to 2.5 hours. The meat is done when it falls apart with a fork.
After 1.5 hours, add the carrot, parsnip and mushrooms. This way they cook through without becoming mushy.
Taste the sauce and season with salt, pepper and, if desired, a splash of balsamic vinegar for extra depth.
Remove the bay leaves and the sprigs of thyme and rosemary. Serve the stew with mashed potatoes or bread to mop up the sauce. Sprinkle some fresh parsley over the dish for a bright finish.

Autumn Winter Stew Comfort food Beef Slow cooking Eating together 1 kg stewing beef (chuck or braising steak) 2 tbsp olive oil 2 onions, roughly chopped 4 garlic cloves, finely chopped 3 celery stalks, chopped 2 tbsp tomato paste 350 ml full-bodied red wine (e.g. Cabernet Sauvignon) 500 ml beef stock 3 winter carrots, in large pieces 2 parsnips, in large pieces 250 g mushrooms, halved 3 bay leaves 4 sprigs fresh thyme 2 sprigs fresh rosemary Salt and pepper to taste Splash of balsamic vinegar (optional) A handful of fresh parsley, roughly chopped Braising pan with lid (cast iron) Cutting board Sharp knife Wooden spoon or spatula Paper towels Measuring cup Casserole casserole Chopping Board chopping-board Measuring cups measuring-cup Meat Knife meat-knife Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Oval - 31 x 24 cm -. Enamelled Cosy & Trendy Braadpan Fish stew with pumpkin and potato foodies-visstoofpotje-met-pompoen-en-aardappel Endive stamppot with crispy bacon foodies-andijviestamppot-met-spekjes Classic stewed pears with red wine and cinnamon foodies-klassieke-stoofperen-met-rode-wijn-en-kaneel Coq au vin met truffelaardappelpuree foodies-coq-au-vin-met-truffelaardappelpuree

Recipe

Red wine beef stew with winter vegetables

Juicy beef braised in red wine with winter vegetables. This is the dish the whole street will be drooling over.

Course	Main course
Kitchen	French-European
Servings	4 servings

Preparation time

Preparation time	20 min
Total	2 hours 50 min

Equipment

Braising pan with lid (cast iron)
Cutting board
Sharp knife
Wooden spoon or spatula
Paper towels
Measuring cup

Ingredients

1 kg stewing beef (chuck or braising steak)
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, finely chopped
3 celery stalks, chopped
2 tbsp tomato paste
350 ml full-bodied red wine (e.g. Cabernet Sauvignon)
500 ml beef stock
3 winter carrots, in large pieces
2 parsnips, in large pieces
250 g mushrooms, halved
3 bay leaves
4 sprigs fresh thyme
2 sprigs fresh rosemary
Salt and pepper to taste
Splash of balsamic vinegar (optional)
A handful of fresh parsley, roughly chopped

How to make a red wine beef stew with winter vegetables?

Cut the beef into roughly 4 cm cubes. Pat them dry with paper towels and season generously with pepper and salt.
Heat a splash of olive oil in the braising pan over medium-high heat. Brown the meat in two or three batches on all sides. Remove the meat from the pan and set aside.
Sauté the onion, garlic and celery in the same fat until soft, about 5 minutes. Stir occasionally so nothing burns.
Add the tomato paste and cook for 2 minutes so the tomato flavor intensifies.
Pour in the red wine and scrape up the browned bits from the bottom. Let the wine reduce for 3 minutes.
Return the meat to the pan. Add the beef stock, bay leaves, thyme and rosemary. Bring everything to a boil.
Reduce the heat, put the lid on the pan and let the stew simmer for 2 to 2.5 hours. The meat is done when it falls apart with a fork.
After 1.5 hours, add the carrot, parsnip and mushrooms. This way they cook through without becoming mushy.
Taste the sauce and season with salt, pepper and, if desired, a splash of balsamic vinegar for extra depth.
Remove the bay leaves and the sprigs of thyme and rosemary. Serve the stew with mashed potatoes or bread to mop up the sauce. Sprinkle some fresh parsley over the dish for a bright finish.

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A good braising pan of enameled cast iron is the true hero of this dish. The thick material ensures even heat distribution and keeps the temperature consistently low, just right for this kind of long, slow cooking. The enamel layer also makes cleaning a breeze. Quality you'll see on the table season after season.

This dish tastes even better the next day. Feel free to make a large portion and store the rest in the refrigerator. Reheat gently over low heat and enjoy it again, perhaps with a different side. A stew is proof that simplicity and flavor go hand in hand.