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Just Leave It: Beef and Wine - A Kitchen-Savvy Guide to a Comforting Classic

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  //food-wine.news-articles.net/content/2025/12/16 .. kitchen-savvy-guide-to-a-comforting-classic.html
  Published in Food and Wine on Tuesday, December 16th 2025 at 17:44 GMT by KSTP-TV

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Just Leave It: Beef and Wine – A Kitchen‑Savvy Guide to a Comforting Classic

The Minneapolis‑St. Paul television station KSTP’s culinary team has once again delivered a “Just Leave It” recipe that feels both comforting and unexpectedly elegant. Their “Beef and Wine” article, available on the KSTP website, breaks down how to turn a few humble ingredients into a dish that is at once hearty, aromatic, and surprisingly simple to make. In the spirit of the “Just Leave It” philosophy—minimal prep, low‑stress cooking, and results that feel like you’ve earned a break after a long day—the article walks readers through a streamlined process that balances classic flavors with practical timing.

What the Article Teaches

At its core, the recipe is a one‑pot beef stew that uses a generous splash of red wine to deepen the savory base. The instructions highlight a technique that requires no pre‑chopping of vegetables; everything can be added straight to the pot, making cleanup as effortless as the cooking itself. The article emphasizes the importance of letting the wine reduce before adding the beef, which helps mellow the alcohol while leaving behind a robust flavor foundation.

Key Ingredients (as listed):

• Beef chuck or short rib, cut into 1‑inch cubes
• A bottle (about 750 ml) of a dry red wine (Cabernet Sauvignon or Merlot works well)
• A small onion, roughly chopped
• Two cloves garlic, smashed
• A handful of carrots, sliced
• A couple of celery stalks, cut into chunks
• A bay leaf, a sprig of fresh thyme, and a pinch of black pepper
• Salt to taste
• A tablespoon of tomato paste (optional for depth)
• Olive oil for searing

The article’s concise ingredient list underscores the “Just Leave It” ethos: it’s a recipe that can be assembled from what’s on hand, requiring only a single, accessible wine bottle for flavor.

Step‑by‑Step Breakdown

1. Sear the Beef – In a heavy‑bottom pot or Dutch oven, heat a drizzle of olive oil over medium‑high heat. Add the beef cubes in batches, ensuring they brown on all sides. This caramelization step locks in juices and builds a savory crust. The article advises against overcrowding the pot; a small group of cubes is best.

2. Deglaze with Wine – Once the beef is browned, pour in the red wine and stir vigorously to loosen the browned bits from the bottom of the pan. These “fond” pieces are packed with flavor. The recipe calls for letting the wine reduce for a minute or two, concentrating its taste before proceeding.

3. Add Aromatics and Veggies – Drop the onion, garlic, carrots, celery, bay leaf, thyme, and optional tomato paste into the pot. Stir to combine and let the mixture come to a gentle simmer. The article notes that the vegetables don’t need to be pre‑sliced; simply tossing them in with the beef cuts the prep time.

4. Simmer – Lower the heat to maintain a low simmer. The recipe recommends covering the pot and letting the stew cook for 1½ to 2 hours, or until the beef is tender and the flavors meld. The “Just Leave It” principle shines here: once the pot is covered, you can walk away or attend to another task while the stew does its thing.

5. Finish and Serve – Once the beef is fork‑tender, season with salt and pepper to taste. The article encourages a quick taste test, adjusting the seasoning as needed. Serve the stew hot, ideally with crusty bread or over a bed of mashed potatoes, to soak up the wine‑infused juices.

Flavor Profile and Pairing Ideas

KSTP’s article devotes a short but vivid section to the flavor dynamics of this dish. The reduction of wine yields a natural sweetness that balances the meat’s earthy richness. The garlic and tomato paste add depth, while thyme and bay leaf contribute a subtle herbal undertone. The result is a stew that tastes like a slow‑cooked classic but in a fraction of the time.

For wine pairings, the article suggests that a similarly robust red—perhaps the same bottle that went into the dish—serves wonderfully. If you prefer a lighter wine, a dry pinot noir or a light syrah can complement the dish without overpowering it. The recipe’s simplicity also makes it a great canvas for experimenting: adding a splash of Worcestershire sauce, a pinch of smoked paprika, or a handful of mushrooms can all tweak the final taste.

Practical Tips and Common Pitfalls

The article contains a small but valuable “Chef’s Tips” box, where seasoned cooks warn about a few potential snags:

• Avoid over‑simmering the wine – Let it reduce just enough so the alcohol evaporates but don’t let it boil dry; a little liquid is needed to keep the stew moist.
• Season at the end – Salt can draw moisture out of the meat if added too early; wait until the stew is nearly finished to season properly.
• Use a heavy pot – A Dutch oven or cast‑iron skillet retains heat better, leading to more even cooking.
• Make it ahead – The stew actually tastes better the next day, as the flavors further develop. The “Just Leave It” approach makes it perfect for meal prep.

Why “Just Leave It” Works

The “Just Leave It” branding isn’t just a catchy phrase; it reflects a philosophy that KSTP’s kitchen staff and their readership appreciate. The article underscores how the recipe can be folded into a busy schedule: pre‑cut the beef, toss in the wine, let it simmer, and the dish will reward you with comforting warmth. This method encourages a relaxed cooking environment, freeing the cook from constant attention while still delivering a meal that feels thoughtfully prepared.

Beyond the Page – Where Else to Look

The article also links to a broader “Just Leave It” collection on KSTP’s site, where readers can explore other low‑effort dishes like “Just Leave It Chicken” or “Just Leave It Pasta.” These links provide context on how the brand’s philosophy translates across different protein and cuisine types. There is also a reference to a “Wine 101” guide that offers more insight into how different wine varietals pair with meats—a useful resource for anyone wanting to experiment beyond the classic red.

Final Verdict

The KSTP “Just Leave It: Beef and Wine” recipe is a well‑crafted example of modern comfort food made efficient. The article presents a concise, step‑by‑step guide that eliminates common cooking pitfalls while still encouraging flavorful results. With a minimal ingredient list, a single pot, and the flexibility to use whatever wine you have on hand, it offers both novice cooks and seasoned chefs a reliable go‑to for a hearty meal that requires little supervision. For anyone looking to indulge in a robust, wine‑infused stew without the labor‑intensive prep and constant monitoring, this article provides a trustworthy, practical solution that truly lives up to its “Just Leave It” promise.