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Traditional Red Wine Beef Stew

Classic Traditional Red Wine Beef Stew for Cozy Nights

Indulge in the comforting flavors of Traditional Red Wine Beef Stew, perfect for cozy nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 large Sweet Onion Adds sweetness and depth; yellow onion is a substitute.
  • 2 tsp Coarse Salt Enhances overall flavor; adjust to your taste.
  • 1 sprig Fresh Rosemary Imparts aromatic flavor; dried rosemary can be used.
  • 1 tbsp Tomato Paste Deepens flavor and helps with deglazing.
  • 2 Bay Leaves Adds aromatic flavor; remove before serving.
  • 1/4 tsp Black Pepper Provides gentle kick; freshly ground is preferred.
  • 1/4 tsp Dried Thyme Complements beef and herbs beautifully.
  • 1 cup Beef Stock Serves as the liquid base; low-sodium is a heart-healthy option.
  • 3/4 cup Red Wine Adds richness; a dry Burgundy or Côtes du Rhône is ideal.
  • 2 tbsp Olive Oil Used for browning beef; vegetable oil can be a substitute.
  • 2 stalks Celery, chopped Provides crunch and flavor; bell pepper can be a substitute.
  • 4 Carrots, cut into 1-inch pieces Contributes sweetness and vibrant color.
  • 1 tbsp Minced Garlic Boosts overall taste; fresh is recommended.
  • 2 lb Stewing Beef, cut into 1.5-inch cubes Chuck roast is ideal for tenderness.
  • 2 tbsp All-Purpose Flour Used for thickening the broth; cornstarch is a gluten-free option.
  • 1/4 cup Water Mixed with flour for thickening.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season the cubed stewing beef with coarse salt and black pepper. Prepare celery, carrots, and mince garlic.
  2. Heat olive oil in a Dutch oven and brown the beef in batches for 3-4 minutes. Set aside.
  3. In the same pot, sauté onion, carrots, celery, and garlic for about 5 minutes until softened.
  4. Stir in tomato paste and cook for 2 minutes to deglaze the pot.
  5. Reintroduce the browned beef, add red wine and beef stock, along with rosemary and bay leaves.
  6. Simmer gently for approximately 1.5 hours, stirring occasionally.
  7. Mix flour with water until smooth, stir into the stew, and cook until thickened.
  8. Adjust seasoning, remove bay leaves and rosemary sprig, then serve.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 350IUVitamin C: 5mgCalcium: 30mgIron: 4mg

Notes

This stew allows for customization with your choice of vegetables. It pairs well with crusty bread or rice.

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