Red Wine Beef Stew
User Reviews
4.8
129 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
379 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
American
Red Wine Beef Stew
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Beef Stew is one of the world's best comfort foods, but Red Wine Beef Stew filled with vegetables and a savory broth, feels like your dinner is giving you a hug!
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Ingredients
- 2 pounds chuck, top or bottom round
- 1/4 cup flour
- 2 teaspoons coarse sea salt , divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 tablespoons light extra virgin olive oil
- 1 1/2 cups dry red wine
- 14 ounces low-sodium beef broth
- 1/2 teaspoon ground thyme
- 2 dried bay leaves
- 1/2 cup white onion , chopped
- 3/4 cup rutabaga , peeled and cut into 1 inch cubes
- 3/4 cup carrots , julienned
- 3/4 cup parsnips , julienned
- 1/2 pound small potatoes , quartered
- 1 cup cremini mushrooms , sliced
- 1 tablespoon red wine vinegar
- Loaf of crusty bread , for serving
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Instructions
- Trim the beef of any large fatty pieces and then cut into 1-inch cubes (bite-sized). Dab well with a paper towel.
- In a medium mixing bowl combine the flour, 1 teaspoon of the salt, paprika and black pepper. Mix the dry ingredients well and set aside 2 tablespoons of the flour mixture.
- Toss the cubed beef with the flour, removing beef and shaking off excess flour. Discard this flour.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. When hot, add the beef. Turn every so often to sear and brown the outside. Cook for 4-5 minutes and remove to a paper towel lined plate to remove excess grease. Keep the heat on. Depend on the size of your pan, you might want to work in 2-3 batches. Meat browns best when it has room for air to circulate and isn't crowded.
- Deglaze the pan by adding the red wine, scraping the browned bits from the bottom. Stir in the beef broth, thyme and bay leaves.
- Bring to a low simmer before adding the cooked beef cubes. Simmer on low for 90 minutes.
- Thirty minutes before serving, add the onion, rutabaga, carrots, parsnips and potatoes. Continue to simmer for 20 minutes, then add the mushrooms.
- Ladle out 1/4 cup of the beef broth and whisk with the reserved flour-spice mixture until smooth. Add back to the to stew.
- Heat for an additional 5 minutes. Stew liquid should coat the backside of a wooden spoon, but not be thick like gravy. Vegetables should be fork tender.
- Add the red wine vinegar, remaining 1 teaspoon coarse salt and season to desired taste with freshly ground pepper.
- Ladle into bowls and serve with slices of a crusty bread to soak up the remaining liquid your spoon couldn't reach.
- If you've tried this recipe, come back and let us know how it was in the comments and ratings!
Equipments used:
Nutrition Information
Show Details
Calories
379kcal
(19%)
Carbohydrates
14g
(5%)
Protein
25g
(50%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
91mg
(30%)
Sodium
658mg
(27%)
Potassium
670mg
(19%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
2128IU
(43%)
Vitamin C
9mg
(10%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 91mg | 30% |
| Sodium | 658mg | 27% |
| Potassium | 670mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 2128IU | 43% |
| Vitamin C | 9mg | 10% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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