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Red Wine Beef Stew
Learn to make a delicious and easy Red Wine Beef Stew with loads of fresh herbs for the perfect relaxed Sunday supper!
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 50 mins
Servings: 8 servings
Calories: 314 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 tablespoons olive oil
- 12 garlic cloves crushed
- 2 pounds chuck roast trimmed and cut in cubes
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 cup red wine
- 8 carrots peeled and cut in pieces
- 2 medium onions roughly chopped
- ½ cup beef broth or stock
- 1 tablespoon tomato paste
- 14.5 ounces canned diced tomatoes
- 1 sprig fresh Rosemary
- several springs fresh thyme
- 1 bay leaf
Instructions
- Preheat the oven to 300 degrees.
- Prepare the chuck roast by removing any excess fat and connective tissue from the roast. Cut the roast into bite-sized pieces.
- In a heavy-bottomed pan such as a Dutch oven, heat the olive oil over low heat.
- Add the crushed garlic cloves and cook, stirring frequently, for about 5 minutes until the garlic is fragrant and has begun to brown slightly. Use a slotted spoon to remove the garlic and set it aside.
- Increase the heat to medium-high and add the beef cubes to the pan. Generously season with salt and pepper.
- Cook until the beef is brown on all sides. Remove from the pan and set aside.
- Add the wine to the pan and bring it to a boil. Stir and scrape the bottom of the pan to loosen any browned bits from the bottom.
- Add the garlic and beef back to the pan along with the remaining ingredients. Bring to a boil.
- Cover the pot, transfer to the oven, and bake for 2 ½ hours or until the beef is tender.
- At the end of the cooking time, remove the herb stems and the bay leaf and give everything a good stir. The cooked garlic will dissipate into the stew.
- Sprinkle a little fresh thyme on each serving for garnish if you like.
Cup of Yum
Notes
- Store in an airtight container under refrigeration for up to 4 days. May be frozen for up to 3 months. When ready to serve, thaw in the fridge for 24 hours before reheating.
- For tender meat, be sure to find a chuck roast that is well-marbled but without excess fat. Be careful when trimming the roast not to remove too much fat. You want to retain a good amount for both texture and taste.
Nutrition Information
Serving
1
Calories
314kcal
(16%)
Carbohydrates
13g
(4%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
78mg
(26%)
Sodium
849mg
(35%)
Potassium
776mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
10271IU
(205%)
Vitamin C
12mg
(13%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1 | |
| Calories | 314kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 849mg | 35% |
| Potassium | 776mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 10271IU | 205% |
| Vitamin C | 12mg | 13% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.