Pinot Noir Beef Stew
Pinot Noir Beef Stew

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, pinot noir beef stew. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pinot Noir Beef Stew is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Pinot Noir Beef Stew is something that I have loved my entire life. They’re nice and they look wonderful.

Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. This week Peter is trying out a Burgundian recipe made famous by the great Julie Child — Beef Bourguignon.

To begin with this particular recipe, we have to first prepare a few components. You can have pinot noir beef stew using 20 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pinot Noir Beef Stew:
  1. Make ready 3 lb beef stew meat
  2. Make ready 2 cup flour
  3. Prepare 4 tbsp onion powder
  4. Take 3 tbsp garlic powder
  5. Prepare 3 tbsp paprika
  6. Take 4 tbsp dried parsley
  7. Make ready 2 tbsp chopped fresh rosemary
  8. Take 2 tbsp minced thyme
  9. Make ready 1 bay leaf
  10. Take 1 tbsp ground sage
  11. Get 1 bottle pinot noir
  12. Take 64 oz beef stock
  13. Make ready 1 bunch celery; medium dice
  14. Take 1 bunch carrots; medium dice
  15. Prepare 2 yellow onion; large dice
  16. Get 2 lb red or Idaho potatoes; medium dice
  17. Make ready 8 clove garlic; minced
  18. Make ready 1 salt and pepper
  19. Get 1/4 cup cold water
  20. Take 2 tbsp cornstarch

Pinot Noir pairs well with a wide range of foods—fruitier versions make a great match with salmon or other fatty fish, roasted chicken or pasta dishes; bigger, more tannic Pinots are ideal with duck and other game birds, casseroles or, of course, stews like beef bourguignon. Pinot Noir: Beef (lean, roasted, or stewed), chicken, turkey, veal chops, duck, pork loin, mushrooms,grilled or roasted quail. Cabernet Sauvignon: Steak, beef, lamb, hamburgers, any red meat. There is a traditional saying that red goes well with red meat and white goes well with fish.

Instructions to make Pinot Noir Beef Stew:
  1. Marinate beef in 1/2 bottle of the wine for 4-48 hours
  2. Pat beef dry. Season flour with spices, salt, and pepper. Coat beef with flour. Shake off excess flour
  3. Heat oil in large pot. Brown beef thoroughly on all sides in batches. Do not overcrowd the pot. Place beef aside.
  4. Toss in veggies. Saute until nearly tender. Add garlic. Saute 1 minute. Remove veggies.
  5. Add tomato paste. Saute to caramelize for one minute. Add the rest of the wine. Scrape up any brown bits on the pan. Reduce by 1/2
  6. Add beef stock. Return beef and veggies. Add potatoes. Cook approximately 1 hour or until beef is tender.
  7. Whisk cornstarch and water together in a seperate bowl. Add slurry to stew while whisking the stew to prevent a lumpy sauce.
  8. Variations; Diced tomatoes, shallots, root vegetables, beer, bourbon, roux

Salt and freshly ground pepper to taste. Add one third of the wine and cook to reduce until almost dry. One-Skillet Pork with Wild Rice and HerbsPork. Read the The best wine for Julia's Beef Bourguignon? discussion from the Chowhound Home Cooking, Red The BB turned out good. Much nicer than my usual throw it together beef stew with a splash of red wine I also found a fairly reasonable Bourgogne Pinot Noir from Burgundy France that looked.

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