Thursday, November 8, 2012

Warming Up with Beef Merlot

The weather just turned cold and wet here in San Francisco, and when that happens I always crave something hot and comforting, ladled from a steaming pot. I do have a brand new video to post for Friday that fits the bill nicely, but due to circumstances beyond my control, it will not be up until late in the day. 

In the meantime, I hope you enjoy this video recipe for beef merlot that I posted a few years ago. It’s an easy take-off on beef bourguignon, and one of my all-time, cold-weather favorites. Be sure to read the original post here, to find out why the heck I used merlot. Enjoy!

13 comments:

Chibby said...

Hey,maybe you can settle a situation for me CJ.I mentioned,in passing,to my mother-in-law that I used some Yellowtail(the Aussie brand) for this and your Uncle's Darduini Chicken recipe and she nearly hit the floor.She couldn't believe I'd use Yellowtail for cooking wine.She mentioned she had some cheaper stuff downstairs she uses.Is Yellowtail really that prestigious?I don't find it to be expensive or over the top spectacular.

S/V Blondie-Dog said...

Hi Chef,

I kinda, sorta made this same dish the other day but did trick it up a bit.

Instead I added some tomato sauce, loads of garlic, a smidgen of apple cider vinegar, a packet of sodium laden Sazon Goya with culantro and achiote, sofrito and a boatload of green olives and capers served over steamed rice.

Even my finicky lady-friend thought it was delicious.

And I'll also have ya know that I elected to drink my bottle of merlot rather than cook with it. I'm just saying. :)

Chef John said...

Im with you! Thats a fine table wine and great for cooking.

matia mallia said...

Chef John I am a big admirer and I owe you all the happiness and warmth in y kitchen (sorry mum) .I wanted to ask ...what is the difference with white and red onions? you seem to use white ones all the time.

Chef John said...

just a different color! same uses!

Craig Widdison said...

In a dry county, hard to find real wine. What is wrong with cooking wine? Love you blog.

Chef John said...

Besides that it's terrible tasting and loaded with salt, it's fine.

BTW, a dry county? Where's that? You need to consider moving into the 21st century. ;)

Angie learning to cook for a healthier life said...

Hi chef John, Could i use mashroms instead of carrots? And if so... Should I throw them there just like u did with the carrots??? Hope to hear back from u. Ty soon much for sharing a us.

Angie learning to cook for a healthier life said...

Hi chef, can I use mashroms instead of carrots? Should I tossed them like u did w carrots p? Gracias!!!!

Chef John said...

Yes! Use anything you want!

Lindsay J said...

Made this tonight with your perfect mashed potatoes and it turned out phenomenal. No additions, no substitutions - made it exactly as you said and I couldn't be more happy with the results. My husband (who can be a tad on the critical side when it comes to dinner) actually said that I had outdone myself. Thanks Chef!

ToddGBaker said...

Can you use chicken stock instead of beef?

Chef John said...

yes!