72 Ratings
  • 5 Rating Star 60
  • 4 Rating Star 9
  • 1 Rating Star 2
  • 2 Rating Star 1

This recipe for beef Merlot is one of my favorites, and a take-off on the venerable beef bourguignon, beef braised in Burgundy wine. Serve over mashed potatoes.

prep:
25 mins
cook:
2 hrs 15 mins
total:
2 hrs 40 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Generously season beef with salt and pepper.

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  • Heat oil in a large Dutch oven over high heat. Cook and stir beef cubes in hot oil until browned on all sides, 10 to 15 minutes. Transfer meat to a plate.

  • Cook and stir onion, butter, and a pinch of salt in the Dutch oven until onion begins to sweat. Stir flour into onion mixture; cook and stir until onion starts to soften, 3 to 4 minutes.

  • Pour wine into onion mixture; bring to a simmer and cook until wine is reduced by half, about 10 minutes. Return beef and any accumulated juices to the Dutch oven. Add beef broth, carrots, celery, thyme sprigs, bay leaf, and salt. Bring to a simmer, cover the pot with a lid, and simmer for 1 1/2 hours on low until meat is almost tender.

  • Remove cover from the Dutch oven and simmer uncovered until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

Nutrition Facts

549.98 calories; 41.24 g protein; 12.3 g carbohydrates; 1.77 g dietary-fiber; 3.67 g sugars; 26.73 g fat; 9.3 g saturated-fat; 139.34 mg cholesterol; 5298.06 IU vitamin-a-iu; 9.61 mg niacin-equivalents; 0.53 mg vitamin-b6; 5.11 mg vitamin-c; 36.77 mcg folate; 60.56 mg calcium; 5.77 mg iron; 55.27 mg magnesium; 738.18 mg potassium; 584.83 mg sodium; 0.19 mg thiamin; 240.56 calories-from-fat; 9 percent-of-calories-from-carbs; 44 percent-of-calories-from-fat; 30 percent-of-calories-from-protein; 15 percent-of-calories-from-sat-fat


Reviews (57)

Read All Reviews

Most helpful positive review

SER
11/08/2015
This was divine! I added mushrooms and small white potatoes and instead of simmering on the stove for 90-120 minutes after all ingredients were added I put it in the oven at 325º for 2.5 hrs covered than.5 hrs uncovered. The meat just melted in my mouth and the vegetables sopped up all the wonderful flavors as well. I will be making this my go-to dish for the winter!
(31)

Most helpful critical review

holly
01/17/2016
One star for question. Has anyone tried this in slow cooker? I have a Ninja and it has stove top settings as I can brown meat and saute then can stay on stove top setting or switch to slow cook which I prefer. If suitable to do how long on slow cook? (low or high)Thanks for your help.
(4)
72 Ratings
  • 5 Rating Star 60
  • 4 Rating Star 9
  • 1 Rating Star 2
  • 2 Rating Star 1
SER
11/08/2015
This was divine! I added mushrooms and small white potatoes and instead of simmering on the stove for 90-120 minutes after all ingredients were added I put it in the oven at 325º for 2.5 hrs covered than.5 hrs uncovered. The meat just melted in my mouth and the vegetables sopped up all the wonderful flavors as well. I will be making this my go-to dish for the winter!
(31)
Sue Gordon
08/12/2015
This was amazing. I usually make Julia Childs recipe every year on the anniversary of her birthday but I was strapped for time this year..... It is an all day recipe. This was so much simpler but was just as good. I did add sauteed mushrooms omitted the celery used Merlot and after simmering put the covered Dutch oven in a 325 degree oven for 3 hours. Served with buttered egg noodles and green beans. This is definitely a keeper!
(10)
Chris C.
03/01/2014
Husband and I both loved this. Used dried thyme because I didn't have fresh and added a can of chopped mushrooms with the carrots and celery because we like mushrooms. Served over wide egg noodles. Wonderful flavor and even better leftovers the next day. Good job Chef John.
(8)
Lesa
02/08/2016
I made this in the slow cooker. I cut the roast into about 6 pieces instead of chunks and browned them then sauteed the onions and mushrooms then added the merlot and cooked that down. Put it all in the crockpot for 8 hours on low and it was phenomenal. Don't skip the browning and reducing of the merlot though. I added fresh mushrooms with the carrots celery and thyme sprigs. I did remove about half the liquid with a ladle after 8 hours and put it in a saucepan on the stove and thickened it up quite a bit with a water/flour slurry. This step was key. I added the (very thick) mixture back to the crock pot (knowing it would mix in with the remaining liquid) added a bit of salt and several dashes of worcestershire and cooked for another 30 minutes or so. Beef was so tender and the flavor was just wonderful. Keeper!
(5)
Barbara
03/02/2014
Delicious! Added mushrooms as well. Offered it over garlic mashed potatoes OR mashed ruttabegga (mashed with butter cream salt and white pepper). Both were lovely!
(5)
caquilter
12/06/2015
Found! The most delicious Beef Stew recipe ever! Look no further. Delicious and easy!.Added mushrooms and small potatoes.. Tasted sauce as I put it in my roasting pan to place in 325 degree oven and I knew it was a winner - yummy yummy. Super great - meat very tender tastes and smells heavenly. I will only make stew this way using Chef John's recipe from now on.
(4)
holly
01/17/2016
One star for question. Has anyone tried this in slow cooker? I have a Ninja and it has stove top settings as I can brown meat and saute then can stay on stove top setting or switch to slow cook which I prefer. If suitable to do how long on slow cook? (low or high)Thanks for your help.
(4)
Linda Brown Sylvester
01/26/2015
I have made this recipe and my family loves it! Very easy actually can use dry spices as well as cabernet or pinot noir wines. Lovely recipe!
(3)
old17
01/13/2015
Very good and flavorful! The meat was fork tender! I added mushrooms which were good and the carrots were little flavor bombs! I wish I had added more! This is definitely a keeper!
(2)