Stew is the perfect way to cook tough cuts of meat that you wouldn’t use in other preparation methods. Not only does the low and slow cooking method allow for tender, fall-apart pieces of beef, but it’s an incredibly budget-friendly cooking method that can turn a small amount of meat into a crowd-pleasing feast.
For this particular recipe, I opted to use a combination of mushrooms, beef, parsnips, and a splash of red wine to take this recipe from good to great. Adding wine to stew is nothing new, a classic boeuf bourguignon recipe is a great example of this, as spirits, beer, and wine are a simple and effective way to add a burst of flavor to any recipe. Although adding wine does initially add alcohol to the dish, as it cooks down, most of the alcohol cooks off, leaving enhanced flavor and aroma.
Although some recipes will call for “cooking wine”, I would suggest using a dry red that is relatively inexpensive but good enough to drink, such as pinot noir, merlot, or cabernet sauvignon. And, if you’re not a fan of wine or don’t have any on hand, you can also easily omit the wine completely and add an extra cup of beef broth instead.
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