Drunken Beef Stew with Red Wine Recipe
User Reviews
4.1
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Prep Time
10 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 25 mins
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Servings
6
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Calories
598 kcal
Drunken Beef Stew with Red Wine Recipe
Description
Drunken Beef Stew with Red Wine Recipe combines well-browned beef stew meat with a full bottle of red wine, vegetable broth, and an assortment of root vegetables to form a robust, nourishing stew. The meat is first seasoned and browned, then combined with the wine, broth, potatoes, carrots, pearl onions, garlic, bay leaves, and thyme. The stew simmers uncovered for around two hours until the beef is very tender and the vegetables soften, allowing the flavors to meld thoroughly.
The flavor profile balances the richness of the beef and wine with aromatic herbs and a hint of sweetness from maple syrup. The pearl onions add subtle sweetness, offsetting the savory depth. This stew is best served piping hot, with crusty bread to complement the thick, wine-infused gravy.
To prepare pearl onions easily, boil with skins on for a few minutes, then shock in ice water before peeling. The recipe suggests seasoning the beef in batches for even browning and stirring in salt, pepper, and maple syrup near the end to adjust taste. It's a dish that requires time but demands minimal active cooking, suitable for a leisurely weekend meal or a comforting dinner.
Ingredients
- 3 tablespoons butter
- 2 pounds beef stew meat
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided, ground
- 2 tablespoons flour
- 750 milliliters red wine 1 bottle, such as Pinot Noir, Merlot, Cabernet Sauvignon, or Shiraz
- 1 cup vegetable broth or beef broth
- 1 pound potato quartered, red
- 10 ounces pearl onions peeled
- 4 carrot peeled and chopped into coins, large
- 4 cloves garlic finely chopped
- 3 bay leaf
- 1 teaspoon thyme dried
- 1 tablespoon maple syrup
- bread for serving (optional, crusty
Instructions
- Melt butter over high heat in a large Dutch oven or heavy bottomed pot.
- Season stew meat with 1 teaspoon salt and ½ teaspoon black pepper, then brown beef in batches, removing and placing on a plate as needed until all beef is well browned.
- Add beef back to the Dutch oven, sprinkle with flour, and stir well. Pour entire bottle of wine over the beef, followed by the broth, potatoes, carrots, onions, garlic, bay leaves, and thyme. Stir well, cover, and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for about 2 hours, or until the meat is very tender and vegetables are soft. Stir in maple syrup and remaining salt and pepper to taste. Serve stew while very warm with a piece of crusty bread.
Notes
- Peel pearl onions by boiling them whole for 2-3 minutes, then transferring to ice water; trim root end and squeeze to remove skins.
- Browning beef in batches ensures even caramelization and improved flavor.
- Adjust seasoning with salt, pepper, and maple syrup after cooking for balanced taste.
- Serve hot with crusty bread to enjoy the rich stew sauce fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 37g | 12% |
| Protein | 54g | 108% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 890mg | 37% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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