How To Make: Red Wine Beef Stew with Carrots and Potatoes
Also known as Beef Bourguignon, this recipe for melt-in-your-mouth tender beef stew braised with garlic and onions in a red wine-based broth, makes for a hearty family dinner full of satisfying flavours.
Iconic American chef and author Julia Child, who is hailed for bringing French cuisine to the American public, has described the dish as “certainly one of the most delicious beef dishes concocted by man”.
Stews cooked with wine cannot be rushed. It is well worth the wait though as slow-cooking the meat in red wine really brings out the deep and rich flavour of the sauce. And despite the time it takes to prepare this comforting classic, the recipe is suitable for any level of cooking skills.
The most important thing is to use the right cut of meat. You want to buy stewing beef, brisket or chuck steak that is well-marbled — that means it should have a good amount of white veins of fat running through it.
Mashed potatoes, rice or a loaf of French bread to mop up the delicious sauce, make for the perfect accompaniment to this delicious dish.
CHEF’S TIP:
Stew always tastes better the day after it is made. Let the stew cool to room temperature before refrigerating. Before reheating, skim any visible fat from the surface and cook, covered, over medium-low heat on the stovetop, stirring occasionally, until heated through. Freeze in an airtight container for up to two months.
Irene Muller is a Mother of 5 and a Grandmother of 8 who loves nothing more than cooking great food for everyone. She writes recipes for several publications and really loves that people can try and enjoy her cooking. Irene Muller Muck Rack Profile, Irene Muller on Flipboard