Description
A hearty and flavorful red wine beef stew simmered with fresh vegetables and aromatic herbs, perfect for a comforting main course.
Ingredients
Units
Scale
Beef and Seasoning
- 2 pounds stew meat
- 2 teaspoons coarse salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large sweet onion (chopped, about 2 cups)
- 4 carrots (sliced, about 3 cups)
- 2 stalks celery (sliced)
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
Liquids and Herbs
- 1 cup beef stock
- 3/4 cup red wine
- 1/4 teaspoon dried thyme
- 1 sprig fresh rosemary
- 2 bay leaves
Thickener
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Brown the beef: Season the stew meat with salt and pepper, then heat a large Dutch oven to medium-high heat. Sear the beef on all sides until browned. Remove the beef from the pot and set aside while you prepare the vegetables.
- Sauté the veggies: Add olive oil, onion, carrots, celery, and garlic to the pot. Cook until the vegetables are tender, about 5 to 7 minutes. Stir in the tomato paste and cook briefly to coat the veggies and deglaze the pan by scraping up the browned bits.
- Simmer the stew: Return the browned beef to the pot. Pour in the red wine and beef stock, then add the dried thyme, fresh rosemary sprig, and bay leaves. Bring the stew to a boil, then reduce heat to low and cover the pot.
- Cook until tender: Let the stew simmer gently for 1 hour and 30 minutes, or until the meat is tender and the flavors are well developed. Avoid rushing this step to ensure tender beef.
- Thicken the sauce: Whisk together the flour (or cornstarch) and water until smooth. Increase the heat to medium and stir this mixture into the stew. Continue cooking, stirring occasionally, until the liquid thickens to your desired consistency.
- Finish and serve: Adjust seasoning with additional salt and pepper if needed. Remove the rosemary sprig and bay leaves before serving. Serve hot for a comforting main course.
Notes
- Use cornstarch instead of flour and gluten-free beef broth to make this stew gluten free.
- Browning the meat thoroughly adds depth of flavor to the stew.
- Simmering the stew slowly helps the meat become tender and the flavors to meld.
- Adjust thickness by adding more water or thickener according to preference.
- Leftovers taste even better after a day as flavors develop further.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
