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Beef Stew with Red Wine Recipe

There is nothing that compares to a home-cooked, slow-cooked roast but the party can continue when you use the leftovers to make a cozy beef stew. For this stew, I used leftover prime rib so it was especially delicious and ritzy and delicious. My family couldn’t stop facebooking about it. Back when I was still using a typewriter I would have never imagined that I would be using the word “facebooking” as a verb. Or use a computer. Or cook homemade stew.

I also would have never guessed that I would be giving you tips I learned from a place called Pinterest but here’s one for you anyhow. To shred cooked chicken, turkey or beef, just cut into smaller pieces and give it a few spins in the mixer. Brilliant.

Place shredded beef in a pot with just over 2 quarts (or about 9 cups) of water & bring to a boil, then keep at a simmer.

I may or may not have just gotten lost on Pinterest for awhile while I found the link to my Pinterest boards for you.

If you’ve been following The Clever Culinarian blog for even a week, you know how to make a roux but I’ll share again. Place about 1/2 cup of olive oil in a pan with one dice, medium yellow onion.

Cook until translucent and golden brown (caramelized).

Yeah. Like that. Add another 1/2 cup of olive oil. After onions are done, you can add some minced garlic if you like.

Then whisk in about 1 cup of flour. Keep stirring and cooking roux for at least five minutes.

Open red wine. Doesn’t need to be fancy to make you feel ritzy. If you rebel against ritzy, you can use beer instead.

Add about 3 cups to roux. Action shots are my favorite.

Give a quick stir and remove from heat. Normally we’d wait for it to thicken, but we’ll let it do it’s magic after being poured into the broth this time.

Add to simmering pot of beef broth. I would never make it in a restaurant because I’d never be able to balance my camera and keep up with orders.

Stir about 1/3 cup of Better Than Bouillon* beef base (the name does not lie). You can add more if needed for flavor.

*This brand is amazing but if you use another brand, just following the suggested use on the container – you’ll need enough for about 2 1/2 quarts of broth.

Raise heat a bit and allow stew to come to rolling boil while continually stirring. After it has thickened, you can lower heat again to a simmer. Add seasonings such as salt, pepper, a house seasoning (like Johnny’s, Lawry’s or Spike). If you have leftover gravy, that can be added as well.

Add some diced new potatoes – a couple of can is nice. If you have leftover roasted potatoes that you served with your roast, you can just use those up instead. And, finally, add some fresh or frozen peas & carrots. While the veggies are heating in your stew, give your flavors one last check. You can add some fresh herbs such as chopped sage, parsley, thyme or rosemary if you enjoy living the fancy life.

Serve with warm bread on a cold day and preferably upon a rustic wooden table because it just feels right.

What to do with stew leftovers? Indeed, beef pot pie. The end.

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2 Responses

  1. Diane Lucas

    I made this last night and everyone LOVED it!

  2. […] Beef: Use leftover pot roast cut into small pieces and Better Than Bouillon Beef. This is not a recipe for beef stew. Here is the recipe for beef stew. […]

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