Red Wine Beef Stew
User Reviews
4.8
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Prep Time
20 mins
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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
Description
Red Wine Beef Stew starts with beef cubes dredged in a seasoned flour mixture, then seared until browned to create a flavorful crust. The pan is deglazed with dry red wine, picking up browned bits, and then combined with beef broth, thyme, and bay leaves to form the stew base. The browned beef returns to the pot to simmer gently, allowing flavors to meld and meat to become tender.
Vegetables such as rutabaga, carrot, parsnip, potato, and cremini mushrooms contribute layers of texture and sweetness, slowly cooking to softness within the stew. The red wine vinegar added at the end brightens the hearty stew.
This stew is substantial and pairs well with crusty bread for soaking up the rich sauce, making it a satisfying main course especially suited for colder days or when home-cooked comfort is desired.
Ingredients
- 2 pounds chuck beef or top or bottom round beef
- 1/4 cup flour
- 2 teaspoons sea salt divided, coarse
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper ground
- 2 tablespoons extra virgin olive oil light
- 1 1/2 cups red wine dry
- 14 ounces beef broth low-sodium
- 1/2 teaspoon thyme ground
- 2 bay leaves dried
- 1/2 cup white onion , chopped
- 3/4 cup rutabaga , peeled and cut into 1 inch cubes
- 3/4 cup carrot julienned
- 3/4 cup parsnip julienned
- 1/2 pound potato quartered, small
- 1 cup cremini mushrooms , sliced
- 1 tablespoon red wine vinegar
- bread for serving, loaf, crusty
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!
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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