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This hearty Zinfandel Beef Stew is a comforting classic that transforms tough cuts of beef into melt-in-your-mouth tenderness. The deep, fruity notes of the red wine meld beautifully with savory beef stock, thyme, and juniper berries to create a complex, robust flavor profile. Slow-cooked until the meat falls apart, the stew is enriched with sweet carrots and earthy potatoes. It&# 226;ÂÂs the perfect dish for chilly evenings, family gatherings, or whenever you crave a soul-warming meal. Serve it crusty bread to soak up the delicious, aromatic sauce.
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Zinfandel Beef Stew
Description
This hearty Zinfandel Beef Stew is a comforting classic that transforms tough cuts of beef into melt-in-your-mouth tenderness. The deep, fruity notes of the red wine meld beautifully with savory beef stock, thyme, and juniper berries to create a complex, robust flavor profile. Slow-cooked until the meat falls apart, the stew is enriched with sweet carrots and earthy potatoes. It's the perfect dish for chilly evenings, family gatherings, or whenever you crave a soul-warming meal. Serve it with crusty bread to soak up the delicious, aromatic sauce.Ingredients
Directions
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Preheat oven to 450ðF (232ðC). If using a clay pot, soak it in water for 15 minutes, then dry thoroughly.
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Pat the beef cubes dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over high heat.
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Sauté the beef cubes briefly in the skillet until browned on all sides. Remove the meat and place it into the prepared pot or casserole dish.
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In the same skillet, add the sliced onions and the first batch of sliced carrots. Sauté over medium-high heat for 3 minutes, adding an extra tablespoon of oil if needed.
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Pour the hot beef stock and Zinfandel wine into the skillet with the vegetables. Bring the mixture almost to a boil.
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Simmer the liquid in the skillet for 5 minutes to reduce slightly.
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Stir in the salt, unpeeled garlic clove, chopped tomato, and black pepper.
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Place the thyme, juniper berries, and crumbled bay leaves into a square of cheesecloth. Tie it securely into a bundle with kitchen string.
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Bury the herb bundle in the center of the beef cubes in the pot.
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Pour the contents of the skillet (vegetables and wine stock) over the beef and herbs.
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Cover the pot and place it in a cold oven. Turn the oven temperature to 450ðF (232ðC) and cook for 90 minutes.
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While the stew is cooking, steam the 4 large carrot chunks and 5 potato chunks until tender.
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Remove the casserole from the oven and discard the herb bundle.
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Strain the cooking juices through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
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Return the beef cubes to the casserole dish.
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Press the steamed vegetables through a sieve placed over the strained juices to mash them slightly and thicken the sauce.
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Pour the thickened juices over the beef cubes in the casserole.
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Add the whole steamed carrots and potato chunks to the casserole.
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Cover and return to the oven for 15-20 minutes to heat through and meld flavors.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1135.0kcal
- % Daily Value *
- Total Fat 68.1g105%
- Saturated Fat 27.2g136%
- Cholesterol 354.1mg119%
- Sodium 326.9mg14%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 118.0g236%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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