Beef Stew with Red Wine
A hearty and flavorful beef stew that’s slow-cooked with a rich red wine reduction, perfect for warming up any dinner table.
Nutrition
Calories: 450cal
Carbohydrate: 32g
Protein: 30g
Fat: 18g
Cholesterol: – -mg
Sodium: 550mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
6 Servings
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into cubes
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prepare the beef by patting it dry with paper towels, then season generously with salt and pepper. Coat with flour, shaking off excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding the pot. This step is crucial for developing the stew’s flavor. Once browned, remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
- Stir in the tomato paste, cooking for an additional minute to deepen its flavor.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot using a wooden spoon. This deglazing process adds depth to your stew.
- Return the beef to the pot and add beef stock, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.
- Bring the stew to a gentle simmer. Cover the pot and reduce the heat to low. Let it cook for about 1.5 hours, or until the beef is tender.
- After 1.5 hours, add the carrots and potatoes to the pot. Cover and continue cooking for another 30 minutes until the vegetables are tender.
- In the last 5 minutes of cooking, stir in the frozen peas. Adjust seasoning with additional salt and pepper if needed.
- Remove bay leaves, sprinkle the stew with fresh parsley before serving. Enjoy with warm, crusty bread.
- Tip: Ensure the wine you use is something you’d drink, as its quality will affect the overall taste of the dish.
- Tip: For a thicker stew, you can mash a few of the potatoes into the sauce at the end of cooking.
