Description
This hearty Red Wine Beef Stew features tender chunks of beef slowly simmered with vegetables, red wine, and aromatic herbs to create a rich and comforting dish perfect for a cozy dinner.
Ingredients
Units
Scale
Meat 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 for gluten free option)
- 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 and sear the beef on all sides until browned. Remove the beef from the pot and set aside.
- Sauté the veggies: Add onion, carrots, celery, and garlic to the pot and cook until tender, about 5 minutes. Stir in the tomato paste to coat the vegetables, helping to deglaze the pan and incorporate the flavorful browned bits into the stew.
- Simmer the stew: Return the browned beef to the pot. Pour in the red wine and beef stock, then add the dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil.
- Slow cook: Reduce the heat to low and cover the pot. Let the stew simmer gently for 1 hour 30 minutes or longer until the beef is very tender and the flavors are well blended.
- Thicken the sauce: Whisk the flour (or cornstarch) with the water until smooth. Increase heat to medium and stir the mixture into the stew. Cook for several minutes until the sauce thickens to your desired consistency.
- Finish and serve: Taste and adjust seasoning as needed. Remove the rosemary sprig and bay leaves before serving the stew hot.
Notes
- For a gluten free version, replace all-purpose flour with cornstarch and ensure the beef stock is gluten free.
- Longer simmering can make the meat more tender and flavorful.
- Use a good quality dry red wine for best flavor.
- Leftovers taste even better the next day as the flavors meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg
