Red Wine Beef Stew
Red Wine Beef Stew is a classic recipe with stew meat, onions and carrots in a rich red wine sauce.
Servings 6
Ingredients
- 2-3 Tbsp Olive Oil
- 2 lb Stew Meat
- ½ c Flour
- 1 ½ tsp Salt
- 1 ½ 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
- ¼ 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 ½ 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.
Notes
Cut carrots in large chunks to insure perfectly tender bites.
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