Nutrition Facts
6 servings
6
Recipe for Red Wine and Rosemary Marinade for Beef Stew
To try: this red wine and rosemary marinade recipe for beef stew.
For the marinade with red wine and rosemary.
2 Olive oil
2 Finely chopped fresh rosemary
1 Dijon mustard
1 Red wine vinegar
4 cloves Garlic
1 Salt
1 Pepper
For the marinated beef stew in red wine
13 Beef for stew
2 Butter
1 Chopped onion
2 Celery
2 Flour
3 cups Beef broth
¼ cup Tomato paste
900 Small potato
900 Carrot cut into large pieces
1 cup Frozen peas
2 Finely chopped fresh parsley
Directions
1
For the red wine marinade: mix the red wine, oil, rosemary, mustard, vinegar, garlic, salt, and pepper.
2
For the red wine marinated beef stew: fill the freshness container with the marinade and the beef. Set the valve to the marinade mode, remove the liquid reservoir, connect the vacuum machine, and press the Marinade button. Let the machine run a 12-minute cycle to infuse the beef with the marinade.
3
Remove the beef from the marinade and set the marinade aside.
4
Preheat the oven to 160°C. Melt the butter over medium heat in a Dutch oven or a large oven-safe pot. Cook the onion and celery for 3 to 5 minutes or until they begin to soften. Sprinkle with flour; cook, stirring, for 1 to 2 minutes or until the mixture is smooth. Slowly stir in the beef broth and tomato paste, whisking. Bring to a boil.
5
Add the stew beef and the marinade to the pot, cover and cook in the oven for 2 to 2.5 hours or until the beef is tender. Stir in the potatoes and carrots. Cover and return to the oven. Cook for 30 to 40 minutes or until the vegetables are tender and the meat is tender enough to be fork-tender.
6
To finish, add the peas and cook for 2 to 3 minutes or until they are heated through. Sprinkle with parsley.
Ingredients
For the marinade with red wine and rosemary.
2 Olive oil
2 Finely chopped fresh rosemary
1 Dijon mustard
1 Red wine vinegar
4 cloves Garlic
1 Salt
1 Pepper
For the marinated beef stew in red wine
13 Beef for stew
2 Butter
1 Chopped onion
2 Celery
2 Flour
3 cups Beef broth
¼ cup Tomato paste
900 Small potato
900 Carrot cut into large pieces
1 cup Frozen peas
2 Finely chopped fresh parsley
Directions
Directions
1
For the red wine marinade: mix the red wine, oil, rosemary, mustard, vinegar, garlic, salt, and pepper.
2
For the red wine marinated beef stew: fill the freshness container with the marinade and the beef. Set the valve to the marinade mode, remove the liquid reservoir, connect the vacuum machine, and press the Marinade button. Let the machine run a 12-minute cycle to infuse the beef with the marinade.
3
Remove the beef from the marinade and set the marinade aside.
4
Preheat the oven to 160°C. Melt the butter over medium heat in a Dutch oven or a large oven-safe pot. Cook the onion and celery for 3 to 5 minutes or until they begin to soften. Sprinkle with flour; cook, stirring, for 1 to 2 minutes or until the mixture is smooth. Slowly stir in the beef broth and tomato paste, whisking. Bring to a boil.
5
Add the stew beef and the marinade to the pot, cover and cook in the oven for 2 to 2.5 hours or until the beef is tender. Stir in the potatoes and carrots. Cover and return to the oven. Cook for 30 to 40 minutes or until the vegetables are tender and the meat is tender enough to be fork-tender.
6
To finish, add the peas and cook for 2 to 3 minutes or until they are heated through. Sprinkle with parsley.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN