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Red Wine Beef Stew

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!

Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8
Calories: 379 kcal
Course: Main Course , Appetizer , Soup
Cuisine: American

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

Instructions

    Cup of Yum
  1. Trim the beef of any large fatty pieces and then cut into 1-inch cubes (bite-sized). Dab well with a paper towel.
  2. 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.
  3. Toss the cubed beef with the flour, removing beef and shaking off excess flour. Discard this flour.
  4. 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.
  5. Deglaze the pan by adding the red wine, scraping the browned bits from the bottom. Stir in the beef broth, thyme and bay leaves.
  6. Bring to a low simmer before adding the cooked beef cubes. Simmer on low for 90 minutes.
  7. Thirty minutes before serving, add the onion, rutabaga, carrots, parsnips and potatoes. Continue to simmer for 20 minutes, then add the mushrooms.
  8. 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.
  9. 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.
  10. Add the red wine vinegar, remaining 1 teaspoon coarse salt and season to desired taste with freshly ground pepper.
  11. Ladle into bowls and serve with slices of a crusty bread to soak up the remaining liquid your spoon couldn't reach.
  12. If you've tried this recipe, come back and let us know how it was in the comments and ratings!

Nutrition Information

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

% 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.