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25 Comments This delicious marinated beef stew is first placed in red wine which makes the meat extra tender. Perfect when served with celeriac mash.
Marinated beef stew
This marinated beef stew is made in the oven but can also easily be transformed into a slow cooker recipe. In fact I prefer to make this in the slow cooker as the proces is even easier and can just be left on it’s own for the best and most delicious result.
For making the marinated beef stew you need beef that is perfect for a stew, obviously. I added some onions, garlic, bay leaves and red wine to the dish. The red wine is not only great for flavor but it also breaks down some of the meat making it even more tender and delicious.
Pair with celeriac
One of my all time favorite (ugly) vegetables is celeriac. Here I made a celeriac and potato mash to go along with the marinated beef stew. I cook the potatoes and the celeriac together and once soft I drain them and let them steam a bit so you lose some of the moisture.
Mash the potatoes with some double cream and a good chunk of butter and serve with the marinated beef stew.
Love a good stew?
Beef stew marinated in red wine with onions and mushrooms
Ingredients
- 500 gr beef
- 2 large onions
- 3 cloves garlic
- 2 bay leaf
- 250 g chestnut mushrooms
- 100 g small pieces of bacon
- 500 ml red wine
FOR THE MASH
- 500 g Celeriac cleaned and chopped
- 500 g potatoes peeled and cut into chunks
- 50 ml double cream
- 25 g butter
- 1/4 tsp nut meg
- salt and pepper
How to make the marinated beef stew
- Cut the meat into small chunks, making sure to remove any bits of tendon you can find. Put them in a bowl and pour the wine over the meat making sure it is all submerged. Leave to marinate in the red wine for at least half an hour but preferably a little longer. In the meantime cut the onion into fairly large chunks but not too large. You can put the cloves or garlic in without cutting them.
- Preheat your oven to 150˚C.
- Toss onions and garlic and your bay leaves into a Dutch oven or cast iron pan
- Remove the beef from the wine after marinating and transfer all the wine to your pan. Dry the beef with kitchen towel and quickly brown them in a little butter and transfer to your pan as well. Make sure to season the beef while you are browning it with pepper and salt.
- Once everything is in mix it all and put the pan into the oven. Leave for at least 2 hours to simmer in the oven and stir occasionally. About half an hour before it is ready, add the mushrooms and the bacon. Season where necessary to taste.
MASH
- Clean the celeriac and cut into pieces, roughly the same size as you are cutting your potatoes. Put them all in a pan with water and salt and boil until they are soft enough to mash. Mash them together, adding cream and butter in there. Season with salt, pepper and nutmeg.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Oh, that beef stew looks very tasty. I would add more paprika to make it more colorful. Adding mushroom and red wine…very elegant.
Joe
Oh that’s just perfect for these cool days here in Mexico. Yes, we also have cool (not cold, mind me) days in this part of the world. Hehe. Sorry I haven’t been a regular visitor lately, but I’m still trying to organize my life in this crazy city.
Cheers my friend!
We’re having some odd, chilly nights this week, and slow-cooked stews sound pretty great right now. The potato and celeriac mash looks delicious too!
Now you’ve got me craving warm, hearty comfort food… I can imagine that this dish would be amazing made with seitan, too. 😉
Lovely pictures first of all! I love the winter hue of the photos. I still have to get my head around celeriac!!!
My mom loved to make beef stew when I was young. I never made a beef stew with wine myself. Would be nice with our cold days.
I love celeriac and you’re right; it is such an underrrated vegetable. I’ve only really re-discovered it last year while making a soup for christmas and ever since I love using it!
Cold and rainy here and that whiff of smoke from that bowl is very enticing.
I love stews and in Greece we use that type of cooking a lot. I suspect it is because we were (and are) a poor nation so we could not afford more expensive cuts. I love what you did with the meat, but the celeriac mash is even more exciting. Such a tasty root vegetable celeriac and a bit underrated.
This sounds and looks totally delicious!