Hey there, fellow food lovers!
Got a craving for something hearty and comforting? You’re in for a treat!
Today, I’m sharing my favorite recipe for beef stew in red wine sauce.
It’s rich, flavorful, and the kind of dish that warms your soul.
Perfect for a cozy night in!
Grab your ingredients, and let’s dive into this deliciousness!
Possible Ingredient Alternatives
For a vegetarian or vegan option, beef chuck can be replaced with mushrooms or seitan. Use a mix of portobello and shiitake mushrooms for a meaty texture, or prepare seitan chunks to mimic beef. Adjust cooking time as these alternatives require less time to become tender. Beef stock can be substituted with vegetable broth to maintain flavor depth. For a gluten-free version, replace plain flour with cornstarch or arrowroot powder, using half the amount and mixing with cold water before adding to the stew. Red wine adds richness, but can be substituted with additional beef or vegetable broth plus a tablespoon of red wine vinegar for acidity. This maintains the stew’s flavor profile while accommodating those avoiding alcohol.
| Preparation Time | 20-30 minutes |
| Cooking Time | 180-240 minutes |
| Total Time | 200-270 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 210-230 g
- Fat: 150-170 g
- Carbohydrates: 120-130 g
Ingredients
- 2 medium yellow onions (chopped into 1-inch pieces)
- 1/2 tsp dried thyme
- 1 lb small white potatoes (halved)
- 2 cups beef stock (I prefer low-sodium Swanson beef stock)
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil (I use Colavita extra virgin olive oil)
- 1 bay leaf
- 7 cloves garlic (peeled and crushed)
- 1 1/2 tbsp tomato paste (for rich, concentrated flavor)
- 2 tsp salt
- 2 cups water
- 4 large carrots (sliced into 1-inch diagonal pieces)
- 1 1/2 tsp sugar
- 2 cups dry red wine (like Merlot or Cabernet Sauvignon)
- 1 tsp black pepper (freshly ground for best flavor)
- 3 lbs beef chuck (cut into 1 1/2-inch pieces)
- Chopped fresh parsley (optional, for garnish)
- 1/4 cup flour
Step 1: Preheat and Prepare the Beef
Preheat the oven to 325°F and set a rack in the lower middle position.
Pat the beef dry and season generously with salt and pepper.
In a large Dutch oven or heavy soup pot, heat 1 tablespoon of olive oil over medium-high heat until hot and shimmering.
Brown the meat in 3 batches, turning with tongs for about 5 minutes per batch, ensuring not to crowd the pan to allow the meat to develop a nice brown crust.
Add one tablespoon more oil for each batch as necessary.
After browning, transfer the meat to a large plate and set aside.
Step 2: Sauté Aromatics and Deglaze
In the same pot, add onions, garlic, and balsamic vinegar.
Cook while stirring with a wooden spoon, scraping up the brown bits from the bottom of the pan for about 5 minutes.
Add the tomato paste and continue to cook for an additional minute.
Return the beef with its juices back to the pot and sprinkle with flour.
Stir with the wooden spoon until the flour is dissolved, about 1 to 2 minutes.
Step 3: Braise the Beef
Add the wine, beef broth, water, bay leaf, thyme, and sugar to the pot.
Stir with a wooden spoon to loosen any remaining brown bits from the bottom of the pan and bring the mixture to a boil.
Cover the pot with a lid, transfer it to the preheated oven, and allow it to braise for 2 hours.
Step 4: Add Vegetables and Continue Cooking
Once the initial braising time is up, remove the pot from the oven and add the carrots and potatoes.
Cover the pot again and return it to the oven for about 1 more hour, or until the vegetables are tender, the broth is thickened, and the meat has become tender.
Step 5: Final Touches and Serving
Remove the pot from the oven, fish out the bay leaf, and discard.
Taste the stew and adjust the seasoning if needed.
Serve the stew warm, garnished with fresh parsley if desired.
For enhanced flavor, let the stew come to room temperature and store it in the refrigerator overnight before serving.
Reheat on the stovetop covered over medium heat when ready to serve.
Step 6: Storage and Reheating Instructions
If you’re making the stew ahead, allow it to cool to room temperature before refrigerating.
It can be kept in the fridge for up to 3 days or frozen for up to 3 months in an airtight container.
To serve from frozen, thaw the stew overnight in the refrigerator and reheat on the stovetop over medium-low heat until hot.
