Description
A hearty and savory Red Wine Beef Stew featuring tender stew meat slow-simmered with aromatic herbs, rich red wine, and a medley of vegetables. Perfect for a comforting dinner that warms you up and delights your palate.
Ingredients
Units
Scale
Beef and Seasoning
- 2 pounds stew meat
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 large sweet onion (chopped, about 2 cups)
- 4 carrots (sliced, about 3 cups)
- 2 stalks celery (sliced)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
Liquids and Herbs
- 1 cup beef stock
- 3/4 cup red wine
- 1/4 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Thickening Agent
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 1/4 cup water
Instructions
- Brown the beef: Season the stew meat with salt and pepper. Heat a large Dutch oven over medium-high heat, add olive oil, and sear the beef on all sides until browned. Remove and set aside.
- Sauté the veggies: In the same pot, add onion, carrots, celery, and garlic. Cook, stirring occasionally, until tender. Stir in tomato paste to coat the veggies and deglaze the pot by scraping up browned bits from the bottom.
- Simmer the stew: Return the beef to the pot. Add red wine, beef stock, dried thyme, rosemary, and bay leaves. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 1 hour 30 minutes until the meat is tender.
- Thicken the sauce: Mix flour or cornstarch with water to create a slurry. Increase heat to medium and stir the slurry into the stew. Cook until the sauce thickens, stirring occasionally.
- Finish and serve: Adjust seasoning with salt and pepper as needed. Remove the rosemary sprig and bay leaves before serving the stew hot.
Notes
- For a gluten-free stew, substitute the flour with cornstarch and use gluten-free beef stock.
- Allowing the stew to simmer slowly ensures tender meat and rich flavors.
- Use a heavy-bottomed pot such as a Dutch oven to prevent burning and facilitate even cooking.
- Red wine adds depth; choose a medium-bodied dry red wine like Merlot or Cabernet Sauvignon.
- Resting the browned beef before adding veggies helps keep it juicy.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
