to make beeef stew ?

Question

should you add a wine ... or is it good with out it ?

Answer 1

Here is a great recipe. Enjoy !!

Beef Bourguignon


Marinade and brown the meat to give this dish a finished, substantial taste. The slow cooker gives it tenderness, and your family or guests will appreciate the rich flavor of this delicious dinner.

Slow Cooker: 5 1/2 quart oval

Marinade:
1 large carrot, peeled and sliced
3 garlic cloves, peeled and crushed
4 cups dry red wine
2 bay leaves
3 sprigs fresh flat-leaf parsley
4 sprigs fresh thyme
3 pounds boneless chuck roast, cut into ¾-inch cubes

For the Stew:
4 to 6 tablespoons vegetable oil
4 ounces pancetta or thickly sliced bacon, cut into ½-inch cubes
8 ounces white mushrooms, cleaned and sliced
16 small white onions, trimmed and peeled and left whole (see note)
3 tablespoons all-purpose flour
2 garlic cloves, peeled and minced
1 teaspoon freshly ground black pepper
1 ½ teaspoons salt
Wine from the marinade
1 cup low-sodium beef broth
1 bouquet garni (2 bay leaves, 3 sprigs fresh flat-leaf parsley, and 4 sprigs fresh thyme, wrapped in cheesecloth and tied with a piece of twine)




To marinate the meat, place the carrot, garlic, wine, bay leaves, parsley, and thyme in a gallon-size resealable plastic bag or a large non-reactive bowl. Add the meat and seal the bag or cover the bowl with plastic wrap. Refrigerate 6 to 12 hours.

To make the stew, drain the meat and vegetables in a strainer set over a large bowl. Set the vegetables from the marinade aside in a bowl, and reserve the strained wine. Heat 2 tablespoons of the oil in a large sauté pan over medium-high heat. Brown the pancetta or bacon lightly, and place it in the insert of the slow cooker. Add more oil to the sauté pan, if necessary, and brown the reserved vegetables from the marinade. Place them in the slow cooker.

Dry the meat well with paper towels. Add 2 more tablespoons of oil to sauté pan over medium-high heat and brown the meat; you may have to brown it in batches so as not to crowd the pan. Transfer meat to the insert. Put the mushrooms, onions, flour, minced garlic, pepper, salt, reserved wine, broth, and bouquet garni in the insert. Cover and cook on LOW for 12 hours or on HIGH for 6 to 8 hours, until the meat and vegetables are tender when pierced with the tip of a small knife.

Answer 2

Wine definitely adds a deep flavor to stew that ties all the meats and vegetables together.

I absolutely encourage you to add some red wine, you won't be disappointed.

Answer 3

u can go either way but if u decide to add wine make sure it is somtheing u would drink from the bottle on and not a cooking wine... i use a good deep red wine sometimes when i make stew but we like it either way...

Answer 4

I always serve a chilled bottle of wine with our beef stew. Makes a great beverage.

Answer 5

you could marinate the meat overnight in the fridge, then brown it when you make the stew. But yes, it's great without it... I've heard of recipes like that. I marinate my beef in ginger ale with other spices!!!

Answer 6

It's a matter of taste. Good with it. Good without it. If you go without, add beef stock for the depth of flavor.

Answer 7

It's good either way, but it's better with wine.

Answer 8

I WOULDN'T