Red Wine Beef Stew

A comforting bowl of Red Wine Beef Stew perfect for chilly evenings, featuring tender beef, aromatic herbs, and hearty vegetables.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 4 bowls

Course: EVENING DINNERS

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2 lb beef chuck cut into chunks for optimal tenderness
0.25 cup all-purpose flour helps to brown the beef and thicken the stew

For the Stew Base

3 tablespoon olive oil adds richness and helps in browning the beef
1 cup onion chopped
3 cloves garlic minced
2 tablespoon tomato paste provides concentrated flavor

For the Vegetables

4 carrots sliced
4 potatoes cubed

For the Liquid and Seasoning

1.5 cups red wine a key ingredient
3.5 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1.5 teaspoon salt
0.75 teaspoon black pepper

Equipment

large pot

Method

How to Make Red Wine Beef Stew

Begin by seasoning your beef chuck with salt and pepper, then toss it in all-purpose flour.
In a large pot, heat olive oil over medium-high heat. Brown the beef in batches.
In the same pot, add chopped onion and minced garlic. Sauté until soft.
Stir in tomato paste and cook for about a minute.
Pour in red wine and scrape up browned bits. Simmer for 2-3 minutes.
Return the beef to the pot, add beef broth, bay leaves, and dried thyme. Stir to combine.
Cover the pot and let it simmer for 90 minutes.
Add sliced carrots and cubed potatoes. Cover and simmer for an additional 30 minutes.
Remove bay leaves, adjust seasoning if needed, and serve warm.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 1200mgFiber: 8gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

Optional: Garnish with fresh parsley for color and freshness.

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