Description
A hearty and flavorful Red Wine Beef Stew featuring tender stew meat simmered with vegetables, herbs, and red wine to create a rich and comforting dish perfect for cozy dinners.
Ingredients
Units
Scale
Beef and Seasoning
- 2 pounds stew meat
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Vegetables
- 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
Thickener
- 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 vegetables. Add the chopped onion, sliced carrots, celery, and minced garlic to the pot and cook until tender. Stir in the tomato paste to coat the vegetables and deglaze the pan, scraping up any browned bits.
- Simmer the stew. Return the meat to the pot, then add the red wine, beef stock, dried thyme, fresh rosemary sprig, and bay leaves. Bring the mixture to a boil, then reduce heat to low and cover. Simmer gently for 1 hour 30 minutes or until the meat is tender.
- Thicken the sauce. Whisk together the flour (or cornstarch) and water until smooth. Increase heat to medium and stir the mixture into the pot. Continue cooking until the stew thickens.
- Adjust the seasoning and serve. Taste and add additional salt and pepper as needed. Remove the rosemary sprig and bay leaves before serving the stew hot.
Notes
- For a gluten free version, substitute all-purpose flour with cornstarch and ensure the beef stock is gluten free.
- Allowing the stew to simmer longer will result in more tender meat and richer flavors.
- Use a good quality dry red wine for best taste.
- Brown the meat well to develop deeper flavors.
- The stew can be made a day ahead and reheated, as flavors improve overnight.
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: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg
