me want to share a recipe sublime beef stew with red wine that is interesting? How to prepare it is indeed very easy. If you want to make sublime beef stew with red wine which has aroma and taste that able provoke appetite.

There are several things that can affect the taste quality of sublime beef stew with red wine, start from the type of ingredients, next selection of fresh ingredients |good, until how to process and serve. No need bewildered if want to prepare sublime beef stew with red wine the delicious as long as you know the how then this dish able become serving special. And worthy of serving for anyone.

Ingredients and seasonings required in prepare

1. Use 500 to 600 grams Beef shank
2. Prepare 2 1/2 large Onions
3. Prepare 1 the same amount as the amount of water indicated on the roux box Red wine
4. Use 3 to 4 leaves Bay leaf
5. Take 1 pack Raw mushrooms (or canned)
6. Prepare 1 box Commercial beef stew roux of your choice
7. Prepare Side vegetables (you can simmer them in the stew of course)
8. Prepare 1 large Carrot
9. Prepare 2 Potatoes
10. Use 1 Broccoli
11. Prepare 1 dash Fresh cream (optional)

Use a slotted spoon to transfer it to a dish and set aside. Transfer the beef to the dish with the fat back. Add beef back to dutch oven then add broth, wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil then reduce heat to a simmer.

How to cook Sublime Beef Stew with Red Wine:

1. Leave the beef shanks in large pieces, and brown them in a little oil. Transfer the beef to a pan, and add the red wine.
2. Add a little oil to the frying pan where you browned the beef, and sauté the sliced onions (They don't need to be caramelized).
3. Add the sautéed onion and the bay leaves to the pan with the beef with wine. Start cooking over high heat, and skim off the scum diligently.
4. This is the red wine I used this time. It's a box wine that contains 3 liters.
5. When no more scum is rising to the surface, add the mushrooms and turn the heat down to low. Simmer until the beef is tender (2.5 to 3 hours).
6. If the liquid in the pan reduces too much, add water. You can add wine of course! Be sure to keep the heat low!
7. Cut the vegetables to serve with the stew. (If you're simmering the vegetables in the stew, don't add them at the start or they'll dissolve. Add them 30 minutes before).
8. I haven't added the roux yet, but the stew already looks like this just from the red wine.
9. The meat sinks to the bottom of the pan, so lift it up carefully and check its doneness with a bamboo skewer! If it's OK, dissolve the roux. (Whatever you do, don't stir the stew up from the bottom! )
10. When the roux has dissolved, simmer for an additional 5 minutes. Microwave the vegetables (if you didn't simmer them in the stew) and serve on the side. Drizzle on a little fresh cream to finish.
11. Wine tip 1: You can use any kind of wine you like. If you're not using box wine, use 1 whole bottle (750 ml) plus water as needed.
12. Wine tip 2: The flavor changes depending on the wine you use. That lets you enjoy different versions of the stew and is delicious.
13. Wine tip 3: This depends on what you prefer, but I recommend using a light or medium-bodied wine.
14. If using a pressure cooker: Add the red wine, bring to a boil, and skim off the scum before closing the lid and pressure-cooking the stew (20 minutes).
15. If using a pressure cooker (continued): This stew may exceed the maximum liquid level in some pressure cooker pans.
16. If using a pressure cooker (cont.): If that's the case, add the rest of the wine after the pressure cooking phase, and simmer the stew for a while longer.
17. Done and ready to serve!

Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Add the vinegar to deglaze the casserole, stirring to scrape up any caramelized bits from the bottom of the pan. Here's proof that pouring some of your bottle, whether red or white, into a pot can be…with enough left over to sip, natch. Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose.

how is this? Easy isn’t it? That’s the make sublime beef stew with red wine that you try it at home. Congratulations enjoy