Recipe: Delicious Pinot Noir Beef Stew

Pinot Noir Beef Stew. Dry stew beef and add to Dutch oven. Brown meat thoroughly; remove from pan and add onions and garlic. This week Peter is trying out a Burgundian recipe made famous by the great Julie Child — Beef Bourguignon.

This is a fantastic roast for a very special meal. Try it for Christmas dinner, but it is an excellent choice for Valentine's Day or an. Pinot Noir is one of the most versatile and food-friendly red wines. 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. It's 3 lb of beef stew meat.
2. Prepare 2 cup of flour.
3. It's 4 tbsp of onion powder.
4. Prepare 3 tbsp of garlic powder.
5. Prepare 3 tbsp of paprika.
6. It's 4 tbsp of dried parsley.
7. It's 2 tbsp of chopped fresh rosemary.
8. It's 2 tbsp of minced thyme.
9. It's 1 of bay leaf.
10. You need 1 tbsp of ground sage.
11. You need 1 of bottle pinot noir.
12. It's 64 oz of beef stock.
13. You need 1 bunch of celery; medium dice.
14. It's 1 bunch of carrots; medium dice.
15. It's 2 of yellow onion; large dice.
16. It's 2 lb of red or Idaho potatoes; medium dice.
17. Prepare 8 clove of garlic; minced.
18. It's 1 of salt and pepper.
19. It's 1/4 cup of cold water.
20. You need 2 tbsp of cornstarch.

The rich flavor profile of strawberry, cherry and raspberry with warm and spicy undertones Beef (or Bacon) and Garlic Dishes This is one of our favorite food pairings that showcases Pinot Noir's versatility. Beef Bourgignon is a French staple and the fanciest version of a stew I've ever devoured. Read on to learn about this classic dish and what wine to The classic type of wine to use would be a Burgundian Pinot Noir but those can get pricey. It's basically the richest, most flavorful beef stew you'll ever have and it's my favorite one for the Instant Pot.

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.

Pinot Noir is the primary red grape in France's Burgundy region, and it makes some of the world's Pinot Noir, vulnerable to extreme cold, extreme heat, rot and vineyard pests, is relatively difficult to Recommended food pairings. Lean roast beef, roast chicken, duck, salmon, lamb and mushroom. This stunning Mata Au Pinot Noir from Chard Farm shows a deep ruby colour accompanied by a crimson haze. The finish is long and textured, marked by lovely mineral notes. Drink this tempting Pinot Noir with spinach pie, beef stew and Camembert cheese.