5-Star French Red Wine Beef Stew: A Must-Learn for New Home Cooks

Name: 5-Star French Red Wine Beef Stew: A Must-Learn for New Home Cooks
Cuisine: American
Ingredients: 1 1/3 lbs beef short ribs; 1 2/3 cups (cheap is fine) red wine; 1-2 carrots (to taste); 3-4 shallots; 2 tomatoes; 2 tablespoons tomato paste; 1 onion; 3-4 slices bacon; 1 little unsalted butter; 1 box (10-12) mushrooms; 1 can beef broth; 1 little Italian herbs; 3-4 bay leaves; 1 little flour

Nico Sun @cook_6827848

Originating from the classic French Burgundy wine region, this red wine beef stew may sound professional, but it's actually quite simple. By understanding the characteristics of the ingredients and preparing them well, you can achieve a delicious result. Find your favorite combination!

Tips:

1. If you don't have canned tomatoes at home, like me, you can substitute with fresh tomatoes and tomato paste since you only need 3 tablespoons.
2. Bacon adds gelatin to thicken the broth. If you don't have bacon, you can use pork skin instead.
3. Strain out the vegetable bits (don't waste them; they can be used as a side dish). Straining makes the broth pure and thick, but you can cook them together if you prefer.

4. Busy moms, if you can make your own beef broth, that's great! If you can't find beef bones, you can use pork bones, chicken bones, or even onion and vegetables to make a creamy broth. Cooking is flexible, so create your own flavor.

Tips:

Nico Sun @cook_6827848

Tips:

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Ingredients

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Ingredients
1 1/3 lbsbeef short ribs
1 2/3 cups(cheap is fine) red wine
1-2carrots (to taste)
3-4shallots
2tomatoes
2 tablespoonstomato paste
1onion
3-4 slicesbacon
1little unsalted butter
1 box(10-12) mushrooms
1 canbeef broth
1little Italian herbs
3-4bay leaves
1little flour

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Steps

0 minutes

1

Wash and prepare ingredients (for making broth)
2

Cut beef short ribs into 2-inch pieces (they will shrink when cooked). Rinse and pat dry. Marinate in red wine and a little herbs for at least 3 hours, preferably overnight.
3

Use Italian herbs and 3-4 bay leaves.
4

Fry 3-4 slices of bacon until the fat is rendered. If you don't have bacon, use pork skin. Set aside.
5

Add tomatoes, onion, shallots, and tomato paste. Sauté until fragrant.
6

Pour in beef broth (homemade is better if possible). Simmer on low heat for 20 minutes. Strain out vegetable bits (don't waste them; they can be used as a side dish). Straining makes the broth pure and thick.
7

Remove beef from red wine. Coat evenly with flour and pan-fry until both sides are golden brown.
8

Add carrots and the fried bacon.
9

Pour in 1 2/3 cups red wine.
10

Add the strained broth. Cover and simmer on low heat for one hour.
11

In another pan, sauté mushrooms in butter over low heat until fragrant.
12

Add the cooked beef stew and it's ready to serve.
13

Serve with white rice.
14

Serve with French bread.
15

Enjoy the remaining red wine with your meal for a restaurant-quality dining experience. Home cooks, update your skills!