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Red Wine Beef Stew

Red Wine Beef Stew

This comforting Red Wine Beef Stew is a hearty dish perfect for chilly evenings, filled with tender beef, earthy vegetables, and rich flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: EVENING DINNERS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 lb beef chuck cut into chunks for optimal tenderness and flavor
  • 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 to develop a savory foundation for the stew
  • 3 cloves garlic minced to infuse the dish with aromatic depth
  • 2 tablespoon tomato paste provides a concentrated flavor that enhances the stew
For the Vegetables
  • 4 carrots sliced for a sweet, earthy contrast to the beef
  • 4 potatoes cubed to soak up the rich broth while adding heartiness
For the Liquid and Seasoning
  • 1.5 cups red wine a key ingredient that enriches the stew with depth and complexity
  • 3.5 cups beef broth adds moisture and reinforces the beefy flavor profile
  • 2 bay leaves for a subtle layer of herbal aroma
  • 1 teaspoon dried thyme complements the vegetables and elevates the stew's flavor
  • 1.5 teaspoon salt to season and bring out the flavors of all the ingredients
  • 0.75 teaspoon black pepper adds a gentle warmth to the overall dish

Equipment

  • large pot

Method
 

Cooking Instructions
  1. Begin by seasoning your 2 lbs of beef chuck with salt and pepper, then toss it in 0.25 cup of all-purpose flour.
  2. In a large pot, heat 3 tablespoon of olive oil over medium-high heat. Brown the beef in batches, ensuring each piece is perfectly seared on all sides.
  3. In the same pot, add 1 cup of chopped onion and 3 minced cloves of garlic. Sauté them until they’re soft and fragrant.
  4. Stir in 2 tablespoon of tomato paste and let it cook for about a minute.
  5. Pour in 1.5 cups of red wine, scraping up the browned bits at the bottom of the pot. Simmer for about 2-3 minutes.
  6. Return the browned beef to the pot, then add in 3.5 cups of beef broth, 2 bay leaves, and 1 teaspoon of dried thyme.
  7. Cover the pot, lower the heat, and let it simmer for 90 minutes.
  8. After simmering, add 4 sliced carrots and 4 cubed potatoes to the pot. Cover and let it simmer for an additional 30 minutes.
  9. Remove the bay leaves, adjust the seasoning with more salt or pepper if needed, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 29gProtein: 30gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 4mg

Notes

Optional: Garnish with fresh parsley for a pop of color and freshness.

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