Chef Ramsay Beef Stew With Red Wine

May 31, 2022 Post a Comment

I don't know about yous but as soon as the leaves kickoff to drib, I experience like cooking something comforting. This lovely dish is just about as comforting as it gets.

A perfect style to counter the cold all throughout the winter. Don't let the grooming time keep you from doing this. Information technology might take some time, but it'south actually adequately simple to tackle.

The brilliant matter about this blazon of dish is that information technology can nigh have care of itself. Merely leave it to simmer while y'all have your hands gratuitous to exercise other things.

Don't be afraid to leave it x minutes longer than then recipe says. It volition only get tastier. The flavours developed from the combination of the smoked bacon, bawdy mushrooms, beefiness and ruddy wine are sensational.

They will make you feel like you're at a land pub on a stormy night. And then even though the wintertime is not quite upon us yet, why don't y'all melt this delicious beef stew?

The cerise wine

Now the topic of what kind of red vino to employ in cooking is e'er a controversial one. Is it worth using a decent 1 or is it waste?

Some argue that the flavour just boils away along with the alcohol. In my opinion, the truth lies somewhere in the middle. Using a very poor-quality vino will in the best instance contribute nothing to the dish.

In the worst example, it will leave it with an undesirable bitter flavour. Withal, this doesn't mean you should pick the near expensive one, every bit some of the aromas practice evaporate during the cooking process.

I recommend that you use a decent quality vino, that you would also enjoy drinking with the dish. After all, this recipe only calls for one third of a bottle, and then there is still something left to savour with dinner.

As for a specific type, information technology should be a somewhat heavy vino with some body. It could exist a nice dominicus filled Australian or South African wine.

Or, perhaps a French ruddy vino from the Rhone valley or the south of France. In whatsoever example, go with something that you like.

Heritage

Equally you may have guessed, this beef stew is lightly inspired past the classic French dish Boeuf Bourguignon. A typical beef stew containing bacon and mushrooms.

If you desire to turn this stew a piffling more to the French side, you can add modest onions braised.

Another niggling handy tip to get extra flavour in there is to roast the mushrooms in a little butter on a pan, earlier calculation them to the beef stew. This gives the mushrooms a bit more border.

The French use quite large chunks of beefiness for their beef stew, but you can utilize smaller cubes of beefiness if you prefer this. It is possible to replace the meat with pork or veal.

If you do that, it should be with more than fibroid cuts of meat that have lots of season. For example, you can ask your local butcher for pork cheeks.

This relatively unknown and cheap cut packs enough season to compete with beef.

Lastly, if you want to motility abroad from the French flavours, why not effort the beef orange stew? Tangy and packed with dial.

The brew

I take called to serve the beefiness stew with a classic potato mash and some greens. Now the mash is an unabridged affiliate of its ain.

Even though it's simple, a proficient mash can only be a heavenly side dish. Peculiarly, for the so-chosen simmer foods such as this beef stew.

The secret to making a cracking mash, although not the lightest one, is to add butter and cream to it. If you want to make variations to the classic potato mash, yous can add together celery, parsnip or even a few carrots to it.

Whether yous like your mash completely smooth or a bit chunky is also a matter of taste. To become with the rustic beef stew, I actually notice it nice with a mash that all the same has some texture in it.

Y'all should also make certain to taste your brew with a generous amount of salt. A little tip here is to only add the salt when mashing the potatoes, and not add together any in the h2o earlier boiling them.

If y'all exit out the common salt in the water, the potatoes volition be easier to mash.

Serving

I like to serve the beefiness stew on elevation of the mash, in a large rustic plate, topped off with a generous handful of freshly chopped parsley.

If yous desire to go French, you tin can serve it with boiled potatoes instead every bit the Boeuf Bourguignon is traditionally served this way.

Some greens on the side volition do. It could be blanched green beans or brussels sprouts, but this is completely optional.

Alternatively, you tin can serve the beef stew with rice or pasta. If you want to take in a healthier direction, I recommend kale.

Only make a little salad of fresh kale, cubes of red apple and walnuts, and y'all accept a lovely green side dish for the stew and mash. In any example, savour with a squeamish glass of the red wine you have left over from cooking the beef stew.

Storage tips

The beef stew will easily keep in the fridge for ii-three days. In fact you might detect it even tastier on the 2d day! You can also freeze the stew and have a ready meal at a later on fourth dimension.

The expert thing well-nigh making a stew is that you can scale up the recipe and make an extra-large batch of it, either to serve for a big family feast or to freeze for afterwards use.

Every bit it is a fourth dimension consuming dish to prepare, yous volition probably not have the time to melt it on just whatsoever given weeknight. Coming home from work late, having to selection up the kids from sport, and no time for going to the shops.

By having some of information technology frozen, you can enjoy an unbelievably tasty repast ready in no time at all. I hope yous'll enjoy the beefiness stew, and brand it function of your fall and winter repertoire.

More than stew recipes

Beefiness and chestnut stew

450g (1lb) bacon lardons
30g (1oz) butter
15ml (one tbsp) oil
450g (1lb) onions, peeled and sliced
2 cloves garlic, peeled and crushed
900g (2lbs) braising steak, cubed
30ml (2 tbsp) manifestly flour
250ml (one cup) red wine
500ml (2 cups) beef stock
xxxml (2 tbsp) tomato puree
2 bay leaves
5 thyme sprigs
600g (ane½ lbs) mushrooms, cleaned and chopped
600g (ane½ lbs) carrots, peeled and chopped
Salt and pepper, to sense of taste

Preheat the oven to 170°C/fan 150 ° C/340 ° F/gas mark 3.
Fry the bacon with the butter and oil in a large ovenproof casserole dish until browned.
Add the onions and garlic and fry until translucent.
Add together the beef and fry until browned.
Stir in the flour then pour in the vino, stock and tomato puree.
Add the bay and thyme, and then the mushrooms and carrots.
Stir everything so bring the contents to a irksome chimera.
Identify the goulash in the oven and cook for 1 hour. Lower the heat to 140°C/fan 120 ° C/280 ° F/gas mark 1 and cook for another ii hours, or until tender.
Serve with mash and greens.

Notes

This stew freezes well.
The bay foliage works very well with the cherry-red wine in this dish, nonetheless if you tin't get hold of any, feel free to utilise any of these bay leaf substitutes.
If y'all're looking for an alternative beef recipe, why not try these braised short ribs?

Prep Time: 30 minutes
Cook Time: 120 minutes