Posts Tagged ‘red wine’

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Cranberry-Blueberry Sauce

November 17, 2015

I’ve been playing with recipe ideas for Thanksgiving and am hosting a Friendsgiving to try some new ones out in advance of the big day. My mom loves cranberry sauce, and I wanted to try something beyond your traditional cranberry and orange sauce. Then I found this recipe for a quick cranberry sauce with blueberry and red wine that is a fun twist. Let me know what you think!

You will need:

  • 8 oz fresh cranberries
  • 6 oz fresh blueberries
  • 1 c juicy red wine
  • 1 c sugar
  • 1 T ground cinnamon
  • 1 t ground cloves

20151112 Cranberry Sauce 01

Then you will…

  1. In a large sauce pot, combine all the ingredients. You want the pot to be big enough for the sauce to foam up to about 3x its size while it cooks.
  2. Heat the mixture to a boil, stirring occasionally.
  3. Reduce to a simmer over low heat. Allow to reduce for 20 to 30 minutes; most of the cranberries should have burst.
  4. Transfer to heat-safe jars or containers and allow to cool to room temperature on the counter. The sauce will thicken most as it cools.
  5. Sauce will stay fresh for 2 weeks if kept airtight in the fridge.

20151112 Cranberry Sauce 02

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Strawberry Sangria Popsicles

July 2, 2015

Popsicles are one of the best summer treats. If you decide to make them at home, you can pick your favorite flavors AND your favorite shapes. A few summers ago, I found some fun sailboat and star molds online. We used them to make frozen treats for a recent party. Here is one of the recipes; it makes about 6 popsicles.

20150626 Sangria Popsicle 02

You will need:

  • 2 c red wine (fruity and juicy, if you’ve got it!)
  • 3/4 c orange juice
  • 3/4 c blended frozen strawberries
  • 3 T honey
  • 2 limes, juiced and zested

Then you will…

  1. In a large mixing bowl, combine all the ingredients together.
  2. Pour into popsicle molds and freeze overnight.
  3. Enjoy on a hot summer day with friends.
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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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Pasta all’Amatriciana

May 7, 2014

This was a dish I first experienced while visiting Rome. The sauce is the perfect blend of smokey and spicy. In Rome, it is served with a pasta called bucatini. It is like a thicker version of spaghetti with a hollow middle. It is a great complement to the sauce, so if you can find it (maybe a fresh pasta market), I recommend trying it. If you can’t find any, pick your favorite noodle!

20140407 Amatriciana

You will need:

  • 1 T olive oil
  • 4 oz thick-cut bacon, chopped
  • 1/2 t crushed red pepper flakes
  • 1/2 t ground pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1/2 t oregano
  • 1/2 t basil
  • 1 can (28 oz) crushed tomato
  • 1/2 c red wine (optional; I used a chianti)
  • 1/2 c Pecorina Romano, grated
  • 1 lb bucatini (or spaghetti)

Then you will…

  1. In a large non-stick skillet, heat the oil over medium heat.
  2. Add the bacon and saute until starting to crisp, about 5 minutes.
  3. Add the red pepper flakes and ground pepper. Mix in.
  4. Add the chopped onion, garlic, oregano and basil. Cook for about 10 minutes or until the onion is softened and lightly golden.
  5. Add the crushed tomato and mix well. Stir in the red wine.
  6. Reduce heat and allow the sauce to simmer for 15-20 minutes.
  7. Meanwhile, bring a large pot of salted water to a boil.
  8. Cook the pasta just shy of al dente.
  9. Add 1 cup of the pasta cooking water to the tomato sauce.
  10. Drain the pasta and add to the sauce. Toss to coat.
  11. Stir in the grated cheese.
  12. Serve hot with extra cheese for sprinkling!
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