Beef And Merlot Recipe

Name: Beef And Merlot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 pounds beef chuck roast or boneless beef short ribs, cubed about 1 1/2 inches and seasoned well with salt and pepper; 1 large onion, diced; 5 cloves garlic, minced; 2 strips bacon, diced; 1 heaping tablespoon of tomato paste; 3 to 4 tablespoons olive oil; 1 bay leaf; 1/2 bottle Merlot (or other dry red wine); Beef broth to cover the meat once browned; 10 ounces fresh pearl onions; 16 ounces white or brown mushrooms, halved if really large; 2 tablespoons cornstarch mixed into 1/2 cup water for a slurry to thicken the stew; Salt and black pepper to season; Thinly sliced green onions for garnish

Servings: persons

3 to 4 pounds beef chuck roast or boneless beef short ribs, cubed about 1 1/2 inches and seasoned well with salt and pepper
1 large onion, diced
5 cloves garlic, minced
2 strips bacon, diced
1 heaping tablespoon of tomato paste
3 to 4 tablespoons olive oil
1 bay leaf
1/2 bottle Merlot (or other dry red wine)
Beef broth to cover the meat once browned
10 ounces fresh pearl onions
16 ounces white or brown mushrooms, halved if really large
2 tablespoons cornstarch mixed into 1/2 cup water for a slurry to thicken the stew
Salt and black pepper to season
Thinly sliced green onions for garnish

1
Brown the beef cubes in 3 tablespoons of the olive oil in a good size pot or Dutch oven. Do this in batches so as not to overcrowd the meat. You want the cubes well browned. Set the beef cubes aside in a bowl.
2
Add the bacon to the pot along with the last tablespoon of olive oil and saute untl the bacon crisps.
3
Add the diced onion and minced garlic and saute until the onion softens and the garlic becomes fragrant. Add the tomato paste and stir it around for about a minute or so.
4
Add the bay leaf and wine, stirring to scrape up all those browned bits in the bottom of the pot.
5
Return the meat to the pot along with any accumulated juices and then add enough beef broth to just cover the meat.
6
Bring the stew up to a boil and then down to a simmer for 1 1/2 to 2 hours or until the meat becomes very tender.
7
Meanwhile, prep the pearl onions by cutting off the root ends and then placing them in boiling water for about 1 minute. Drain, cool a bit and then slip off the onion peels.
8
Once the meat is tender, add the pearl onions and mushrooms and simmer for 10 to 15 minutes. Add the cornstarch slurry and stir until thickened. Season with salt and pepper if needed. Serve over noodles, rice or mashed potatoes, garnishing each serving with a few slices of green onion.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 to 4 pounds beef chuck roast or boneless beef short ribs, cubed about 1 1/2 inches and seasoned well with salt and pepper, 1 large onion, diced, 5 cloves garlic, minced, 2 strips bacon, diced, and more.

Yes, Beef And Merlot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef And Merlot

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