Herb-Infused Wine-Braised Beef Stew
This delightful Herb-Infused Wine-Braised Beef Stew, inspired by the traditional 'boeuf en daube a la provencale', combines the rich flavors of Burgundy wine and a medley of vegetables to create a hearty and aromatic dish. Slow-cooked to perfection in a heavy Dutch oven, every bite delivers tender beef stew meat infused with herbs and spices, balanced by sweet undertones from the marinated carrots and the savory crunch of olives. Ideal for a comforting family dinner, this dish also makes for excellent leftovers, perfect when served alongside crusty bread or creamy polenta. With a marinating time of 10 hours or overnight, this recipe requires some planning, but the result is well worth the wait.
N/A
Servings
480
Calories
22
Ingredients
Ingredients
Burgundy wine
2 cups (none)
Carrots
4 medium (sliced into 1/2 inch pieces)
Onions
2 medium (thinly sliced and separated into rings)
Red wine vinegar
2 tablespoons (none)
Olive oil
2 tablespoons (none)
Garlic cloves
2 (halved)
Bay leaves
2 (none)
Whole black peppercorns
6 (none)
Whole cloves
4 (none)
Juniper berries
3 (none)
Dried thyme
1 teaspoon (none)
Dried marjoram
1 teaspoon (none)
Fennel seed
1/2 teaspoon (none)
Beef stew meat
2 lbs (cut into 1 inch pieces)
Bacon
4 slices (cooked until crisp)
Canned diced tomatoes
1 (16 ounce) can (undrained)
Beef broth
1 cup (none)
Ripe olives
1/4 cup (pitted and sliced)
All-purpose flour
3 tablespoons (none)
Butter
3 tablespoons (softened)
Salt
1 1/2 teaspoons (none)
Black pepper
1/4 teaspoon (none)
Instructions
1
Prepare the marinade by combining Burgundy wine, sliced carrots, thinly sliced onions, red wine vinegar, and olive oil in a mixing bowl.
2
Using cheesecloth, create a bouquet garni by placing garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in the center. Gather the edges and tie securely with kitchen string.
3
Place beef stew meat in a resealable plastic bag set inside a shallow dish. Pour the marinade over the meat and add the bouquet garni. Seal the bag and refrigerate for 10 hours or overnight, turning occasionally to ensure even marination.
4
After marination, drain the beef, reserving the marinade, vegetables, and bouquet garni. Pat the beef dry with paper towels.
5
In a heavy Dutch oven, cook the bacon over medium heat until crisp. Remove the bacon, crumble, and set aside, leaving the drippings in the pot.
6
Add the marinated beef to the Dutch oven and brown it evenly over medium-high heat. Remove the beef and set aside.
7
Sauté the reserved onions and carrots in the drippings until the onions are tender but not browned. If necessary, add more olive oil. Drain excess fat from the pot.
8
Return the browned beef to the pot along with the reserved marinade, bouquet garni, and crumbled bacon.
9
Incorporate diced tomatoes (with juice) and beef broth, bringing the mixture to a boil. Remove from heat and cover tightly with a lid.
10
Transfer the pot to a preheated 350°F (175°C) oven and bake for 1 to 1.5 hours until the beef is tender.
11
Stir in the black olives and heat through; remove the meat and vegetables and arrange them on a serving dish, keeping warm. Discard the bouquet garni.
12
In a small bowl, create a smooth paste by combining flour, softened butter, salt, and black pepper. Stir this paste into the hot stew mixture in the Dutch oven, cooking and stirring until thickened and bubbling. Continue stirring for an additional minute.
13
Serve the stew by pouring the thickened wine sauce over the meat and vegetables, garnishing as desired.
Nutrition Information
27g
Fat
26g
Carbs
22g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Wine-Braised Beef Stew?
It is a hearty dish inspired by traditional 'boeuf en daube a la provencale' that combines Burgundy wine, beef, and a variety of aromatic herbs and vegetables.
What traditional dish inspired this recipe?
This recipe is inspired by the French classic 'boeuf en daube a la provencale'.
How long should I marinate the beef?
The beef should be marinated for 10 hours or overnight for optimal flavor infusion.
What type of wine is best for this beef stew?
Burgundy wine is recommended to provide the rich, traditional flavor characteristic of this dish.
What ingredients are used in the marinade?
The marinade consists of Burgundy wine, sliced carrots, thinly sliced onions, red wine vinegar, and olive oil.
How do I make the bouquet garni for this stew?
Place garlic, bay leaves, peppercorns, cloves, juniper berries, thyme, marjoram, and fennel seed in cheesecloth and tie it securely with kitchen string.
What specific herbs are included in the bouquet garni?
The bouquet garni includes dried thyme and dried marjoram.
What spices are included in the bouquet garni?
It includes bay leaves, whole black peppercorns, whole cloves, juniper berries, and fennel seed.
What is the recommended cooking vessel for this recipe?
A heavy Dutch oven is recommended for slow-cooking this stew to perfection.
Do I need to cook the bacon first?
Yes, the bacon should be cooked over medium heat until crisp, then removed and crumbled to be added later.
What should I do with the bacon drippings?
Leave the drippings in the pot to brown the beef and sauté the vegetables for extra flavor.
How should I prepare the beef after marination?
Drain the beef, reserving the marinade and bouquet garni, and pat the meat dry with paper towels before browning.
At what temperature should the stew be baked?
The stew should be baked in a preheated oven at 350°F (175°C).
How long does the beef stew take to bake?
The stew needs to bake for approximately 1 to 1.5 hours until the beef is tender.
When should the olives be added?
The sliced black olives should be stirred in and heated through after the pot is removed from the oven.
How is the stew sauce thickened?
The sauce is thickened by stirring in a smooth paste made from softened butter, flour, salt, and pepper into the hot liquid.
What are the ingredients for the thickening paste?
The paste consists of 3 tablespoons of softened butter, 3 tablespoons of all-purpose flour, 1.5 teaspoons of salt, and 1/4 teaspoon of black pepper.
What type of beef is best for this recipe?
Use 2 pounds of beef stew meat cut into 1-inch pieces.
How should the carrots be prepared?
The 4 medium carrots should be sliced into 1/2 inch pieces.
Should the canned tomatoes be drained?
No, the 16-ounce can of diced tomatoes should be added undrained, using the juice for the stew liquid.
What do I do with the bouquet garni after cooking?
The bouquet garni should be discarded once the cooking process is complete.
What side dishes pair well with this stew?
This dish is excellent when served with crusty bread or creamy polenta.
Can this stew be eaten as leftovers?
Yes, this dish makes for excellent leftovers and the flavors often develop further the next day.
How many calories are in one serving of this stew?
There are approximately 480 calories per serving.
What is the fat content per serving?
Each serving contains 27 grams of fat.
How many carbohydrates are in this dish?
There are 26 grams of carbohydrates per serving.
What is the protein content per serving?
Each serving provides 22 grams of protein.
How many garlic cloves are required?
The recipe calls for 2 garlic cloves, halved, for the bouquet garni.
What type of vinegar is used in the marinade?
The recipe uses 2 tablespoons of red wine vinegar.
How much beef broth is needed?
One cup of beef broth is required to complete the cooking liquid.