Description
A hearty and flavorful Red Wine Beef Stew featuring tender stew meat simmered with aromatic vegetables, red wine, and herbs, cooked slowly to develop a rich and comforting meal perfect for cozy dinners.
Ingredients
Units
Scale
Meat
- 2 pounds stew meat
Seasonings
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
Vegetables
- 1 large sweet onion, chopped (about 2 cups)
- 4 carrots, sliced (about 3 cups)
- 2 stalks celery, sliced
- 1 tablespoon minced garlic
Other
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup beef stock
- 3/4 cup red wine
- 1/4 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch)
- 1/4 cup water
Instructions
- Brown the beef: Start by seasoning the stew meat with salt and pepper. Heat a large Dutch oven to medium-high heat and sear the beef on all sides until browned. Remove the beef from the pot and let it rest while you sauté the vegetables.
- Sauté the veggies: Add the onion, carrots, celery, and garlic to the pot and sauté until tender, about 5-7 minutes. Then, add the tomato paste and stir to coat the vegetables, scraping up the brown bits from the bottom of the pot to add flavor to the stew.
- Simmer the stew: Return the browned beef to the pot. Add the red wine, beef stock, dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil over medium heat.
- Slow cook the stew: Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1 hour 30 minutes. This slow simmer will tenderize the meat and develop deep flavors.
- Thicken the sauce: When the meat is tender and the vegetables cooked, whisk together the flour (or cornstarch) and water until smooth. Increase the heat to medium and stir this mixture into the stew. Continue cooking, stirring frequently, until the liquid thickens to your desired consistency.
- Final adjustments and serve: Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the rosemary sprig and bay leaves before serving. Serve hot with crusty bread or your preferred side.
Notes
- To make this recipe gluten free, use cornstarch as the thickener instead of all-purpose flour and ensure your beef broth is gluten free.
- You can substitute stew meat with chuck roast cut into cubes if preferred.
- If you prefer a thicker stew, allow it to simmer uncovered for a few extra minutes after adding the thickener.
- For a deeper flavor, deglaze the pan with wine after browning the meat before adding the vegetables.
- Leftovers reheat well and often taste better the next day after flavors meld.
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: 90 mg
