Red Wine Beef Stew
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Red Wine Beef Stew is a classic recipe with tender beef, onions and carrots in a rich red wine sauce. Serve this for a fancy dinner party or for a laid back Sunday afternoon supper.
This stew is everything you want in comfort food. It will not just fill you up, but it will fill your house with the most enticing aromas imaginable. The best part is that it calls for three cups of red wine — leaving you just the right amount to sip while you chop the veggies!
HOW TO MAKE RED WINE BEEF STEW
- Stew meat, flour, salt and pepper to a resealable plastic bag. Shake until meat is well coated. Be sure that the stew meat is dry before adding to the bag.
- Add 2 Tbsp Olive Oil to bottom of dutch oven or large heavy pot.
- Brown beef in small batches and set aside. Add additional olive oil as needed. This takes a little time so be patient and don’t over crowd the beef.
- Add onion and garlic to the pot. Stir while onions soften and the brown bits on the bottom of the pan begin to lift.
- Add red wine, beef base, Dijon Mustard, diced petite tomatoes, thyme and bay leaves. Give everything a good stir.
- Add back the browned beef (including it’s juices) and the carrots.
- Bring to a boil. Reduce heat and simmer for 2 1/2 hours or until the carrots are tender.
- To thicken: Add 1/4 c. water to a measuring cup, then add 3 Tbsp corn starch to the water and stir until there are no lumps. Slowly add the mixture to the stew and stir until sauce begins to thicken. Should take about 5 minutes.
- Remove bay leaves and thyme sprigs before serving.
- Serve over mashed potatoes.
TIPS FOR MAKING RED WINE BEEF STEW
THE WINE
The best wine for this recipe is either a Pinot Noir, Merlot or Cabernet Sauvignon. It’s not important to spend a ton of money on the wine, but do get a wine that is drinkable.
COOK TIME
This is not a stew you will want to rush. While this recipe simmers on the stove top, the wine will reduce, the beef will become fall apart tender and and the flavor that is created is absolutely outstanding.
TO THICKEN THE STEW
The stew will have a thin consistency after the beef and carrots are tender. To thicken the sauce, create a corn starch slurry by adding corn starch and water to a small measuring cup. Stir in the mixture and simmer until the sauce thickens, about 5 minutes.
POTATOES
I prefer serving this delicious stew over mashed potatoes. If you would like to add potatoes and simmer with the beef and vegetables, be sure that they are cut in large pieces and add enough water to just cover all the ingredients in the pot.
CARROTS
It’s not necessary to peal the carrots, just give them a good washing. Cut the carrots into large pieces so that they will hold up during the long simmer.
RED WINE BEEF STEW
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Red Wine Beef Stew
Ingredients
- 2-3 Tbsp Olive Oil
- 2 lb Stew Meat
- 1/2 c Flour
- 1 1/2 tsp Salt
- 1 1/2 tsp Pepper
- 1 Onion Diced
- 3 cloves Garlic Minced
- 5 large Carrots cut into 1- 2 inch pieces
- 3 c Red Wine
- 1 Tbsp Beef Base
- 2 Tbsp Dijon Mustard
- 1 14 oz Petite Diced Tomatoes
- 3 Sprigs of Thyme or 2 Tsp Dried Thyme
- 2 Bay Leaves
- 3 Tbsp Corn Starch
- 1/4 c Water
Instructions
- Add flour, stew meat, salt and pepper to a resealable plastic bag. Shake until meat is well coated.
- Add 2 Tbsp Olive Oil to bottom of dutch oven or large heavy pot.
- Brown beef in small batches and set aside. Add additional olive oil as needed.
- Add onion and garlic to pot. Stir while onions soften and the brown bits on the bottom of the pan begin to lift.
- Stir in, wine, beef base, Dijon Mustard, diced petite tomatoes, thyme and bay leaves.
- Add back the browned beef including it's juices and add the carrots.
- Bring to a boil. Reduce the heat and simmer for 2 1/2 hours or until the carrots are tender.
- Combine corn starch and water in a small measuring cup. Slowly add the mixture to the stew and stir until sauce begins to thicken, about 5 minutes.
- Remove bay leaves and thyme sprigs before serving.
- Serve over mashed potatoes.
