Stew on it! The best beef stew recipes from the web Mushrooms are perfect for any stew and really add to the beef edition. A few tablespoons of flour (depending on how thick you like your stew) will really get some good, thick texture in there. Give the beef time to get nice and tender. They elevate the flavor so much - you’d be stew-pid not to. Add parsley, tarragon, or rosemary near the end of your cooking time. Give it a searing, and it’ll have so much more flavor. The beef won’t brown by itself when it’s cooking in the stew. Chuck roast and brisket are perfect for stews avoid getting anything that’s too lean. Your crush is coming over, and you want to get that beef stew so good that they’ll do chef’s kisses at the first mouthful? Here’s what to do, and what not to do: Do The flavor effect of adding cranberry juice to a beef stew is reasonably similar to that of adding a red wine. CJ fans will attest to the dry, tart flavor of cranberry juice. Beef broth is a perfect partner, for previous obvious reasons. Either way, a meaty broth will add even more rich flavor to a stew. You can buy your broth or make it at home. But be sure to use an unsweetened bottle of juice unless you like your stew hella sweet. Don’t want to use wine? Then use what red wine used to be before it grew up! Red grape juice will give you a sweet, fruity flavor. Well, tomatoes do that too! A paste or even a carton of tomato juice will work well. When you add red wine to a stew, you’re basically adding some notes of acidity and sweetness. Some nonalcoholic wines do contain a tiny trace element of alcohol, though, so be sure to check the label if you can’t have any alcohol at all. Yup, it’s the obvious answer, but to be honest, using nonalcoholic wine in a stew makes it taste almost exactly the same as its alcoholic cousin. ![]() There are a few alternatives to red wine that’ll have your stew tasting just as good as those with vino. There’s no reason why you should accept bland, inferior stews - you deserve better! So you’re not keen on the taste of red wine, or can’t drink it, but you’re still craving that richer flavor in your stews. Nonalcoholic alternatives to red wine in beef stew It’s got notes of black cherry, blackcurrant, and spices, making for a rustic-tasting stew. If you want that really hearty, nonsweet, or fruity taste, this is yer boi. ![]() This completes our French trio - it’s the most popular wine in the world, and for good reason.ĭry but with a strong flavor, with medium tannins and acidity, cabernet sauvignon is similar in taste to a merlot but stronger. But there’s also a nice, smooth note of vanilla that’ll make for some seriously moreish stew. ![]() It’s a lot bolder than a pinot noir, with medium tannins and moderate acidity, and it has flavors of cherry, plum, and chocolate in it, meaning that you’ll have a much stronger, robust flavor to add to your stew. This is another French grape (and the name roughly translates as “little blackbird” - daww), and is super dry - perfect for beef stew! If that’s how you enjoy your stew, this is the one for you! Merlot That means that it’s fruity and slightly sweet, with a hint of spice. ![]() It’s a dry red wine that tends to be lighter than a lot of other reds, with low tannins and a medium-high acidity, and has flavor notes of cherry, raspberry, cloves, and hibiscus. This likely originated in Burgundy in France. So what are these three red wines you want to look out for? Let’s get the deets on our contenders! Pinot noir Some people like a little bit of sweetness in there, whereas others like meaty goodness all the way through. Some people like beef stew to have a fruity tang, while others despise it. But which one you choose depends on the flavors you want to go in your stew. Three main types of wine will serve you well. Most wine experts seem to agree that a dry red wine is best when you’re whipping up a beef stew.
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