How to Vegan Appetizing Pinot Noir Beef Stew

How to Vegan Appetizing Pinot Noir Beef Stew Delicious, fresh and tasty.

Pinot Noir Beef Stew. Heat the Dutch oven on high heat until super hot. While the pot is heating, toss the cubed meat in the flour, salt and pepper in a large bowl. Dry stew beef and add to Dutch oven.

Scrape the brown bits from the bottom of the pan.

Add remaining wine, beef, carrots and parsnip cubes to the pan.

Pinot Noir Beef Stew Tasty and versatile.

You can cook Pinot Noir Beef Stew using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Pinot Noir Beef Stew

1. You need 3 lb of beef stew meat.

2. Prepare 2 cup of flour.

3. You need 4 tbsp of onion powder.

4. It’s 3 tbsp of garlic powder.

5. You need 3 tbsp of paprika.

6. Prepare 4 tbsp of dried parsley.

7. Prepare 2 tbsp of chopped fresh rosemary.

8. Prepare 2 tbsp of minced thyme.

9. You need 1 of bay leaf.

10. You need 1 tbsp of ground sage.

11. It’s 1 of bottle pinot noir.

12. It’s 64 oz of beef stock.

13. It’s 1 bunch of celery; medium dice.

14. It’s 1 bunch of carrots; medium dice.

15. You need 2 of yellow onion; large dice.

16. It’s 2 lb of red or Idaho potatoes; medium dice.

17. It’s 8 clove of garlic; minced.

18. Prepare 1 of salt and pepper.

19. You need 1/4 cup of cold water.

20. You need 2 tbsp of cornstarch.

Classic Wine Pairing: Beef Bourguignon and Pinot Noir Its about time we start looking at some classic food and wine pairings.

Beef Bourgignon is a French staple and the fanciest version of a stew I've ever devoured.

With its brisk acidity, a good-quality pinot noir from France's Burgundy wine region marinates and tenderizes the meat and structures the flavor of the sauce in this classic French beef stew.

Combine the beef and flour in a bowl, season with salt and pepper, and toss to lightly coat the beef.

Pinot Noir Beef Stew step by step

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.

Working in two batches to avoid crowding the pan, sear the beef in the hot oil, turning occasionally, until nicely browned.

Add the remaining oil to the skillet.

Julia Child, aka the best chef ever, recommends a hearty burgundy wine, and we almost always use a Pinot Noir when we make this beef bourguignon recipe.

Just make sure you use a wine that has great flavor and that you like to drink, as the flavor will be concentrated in the stew.

Marinate the beef chuck roast in Pinot Noir, a splash of brandy, aromatic veggies, and a bay leaf.