Zinfandel Beef Stew
Submitted by kara
Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is the kind of stew that makes you feel like you’ve been transported to a rustic wine country kitchen.
Chunky beef cubes get seared hard, then braised in a clay pot with two full cups of red Zinfandel, beef stock, and a bouquet of herbs including juniper berries, thyme, and bay leaves.
Here’s the clever part: the braised vegetables get pressed through a sieve right into the cooking liquid, creating a sauce with incredible body and depth. Fresh steamed carrots and potatoes go in at the end so they hold their shape and don’t turn to mush.
It’s rustic and refined all at once.
Chef Tips
- A clay pot is traditional here, but a Dutch oven works just as well. If using clay, always start in a cold oven to prevent cracking.
- Dry the beef cubes thoroughly with paper towels before searing. Moisture is the enemy of a good brown crust.
- Juniper berries are the secret weapon. They add a piney, slightly sweet note that plays beautifully with the Zinfandel.
- Pressing the braised veggies through the sieve is the step that makes this stew special. Don’t skip it.
Ingredients
Directions
Soak wet clay pot in water for 15 minutes.
Dry beef cubes thoroughly and sauté briefly in a large skillet over high heat.
Remove meat to pot.
Cook onions and carrots in skillet for 3 minutes over medium high heat (add an additional tablespoon of oil if necessary).
Pour beef stock in skillet, add wine and bring almost to a boil.
Simmer for 5 minutes.
Add salt, garlic, tomatoes and pepper.
Place remaining herbs in a square of cheesecloth and tie into a bundle with string or thread.
Bury bundle in meat.
Pour contents of skillet over beef and herbs.
Cover and place in a cold oven.
Set oven temperature at 450℉ (230℃) and cook for 90 minutes.
While stew is cooking, steam additional carrots and potatoes.
Remove casserole from oven and discard herb bundle.
Strain juice over a large bowl.
Return beef cubes to casserole.
Press baked vegetables in sieve placed over stewing juice.
Pour juice over beef cubes in casserole.
Add steamed carrots and potatoes to casserole.
Cover and return to oven for 15 to 20 minutes.
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