Red Wine Beef Stew With Stew Meat
Chunks of carrots, potatoes and celery along with tender stew meat seasoned with a red wine broth sauce make this beef stew with stew meat the best. Yummy!
Beef Stew With Stew Meat Is Warm and Cozy
Hey there, my friend! If you’re looking for the ultimate comfort food to warm you up this season, look no further than this delicious Red Wine Beef Stew With Stew Meat. It’s hearty, packed with flavor, and incredibly easy to make. Perfect for those chilly nights when you want something that feels like a big, cozy hug in a bowl!
First off, let’s talk about the star of the show: red wine. Using a good-quality red wine not only enhances the flavor of the stew meat in the beef stew but also adds a lovely depth that makes every bite special. So, pick a wine you enjoy drinking—trust me, it makes a world of difference! Plus, pro-tip, you can drink the rest of it.
Here’s why I love making beef stew with red wine!
- The acidity in red wine helps break down the connective tissue in beef, making it more tender and melt-in-your-mouth delicious.
- Red wine adds a rich, robust layer of flavor to beef stew, complementing the savory elements with subtle fruity and earthy notes.
- The aromatic compounds in wine enhance the dish’s overall aroma, giving it a gourmet quality that tantalizes the senses.
- Red wine is a source of antioxidants like resveratrol, adding a small health benefit while enriching the stew’s taste.
If you want some other great cozy, winter options, try my easy chili recipe (it could win an award its so good), or one of my favorites Chicken and White Bean Chili made with poblano peppers. You should absolutely serve this beef stew with stew meat with my Best Cornbread Recipe. Its soft and not dry. Then there is Slow-Cooked Pomegranate Glazed Pot Roast which is highly recommended. I hope you love these recipes as much as I did writing them down.
Visual Process for Making Beef Stew With Stew Meat
Step 1
Season The Stew Meat
Start by seasoning your beef stew meat with salt and black pepper. Then, dredge those tasty cubes in flour, shaking off any excess. This step is crucial for that nice, thick stew base we all love.
Step 2
Brown the Stew Meat
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Brown the beef in batches, making sure each piece gets that beautiful sear on all sides. Once done, remove the browned meat and set it aside. We want to lock in that flavor!
Step 3
Sauté the Veggies
In the same pot, toss in the chopped onion, minced garlic, carrots, and celery. Cook these until they soften, about 5 minutes. Your kitchen will smell amazing!
Step 4
Add the Wine
Now, it’s time to pour in the red wine. This is where the magic happens! Scrape the bottom of the pot to loosen all those delicious browned bits. Let the wine simmer for a few minutes to reduce slightly.
Step 5
Combine It All
Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste, dried thyme, and bay leaves. Bring everything to a simmer, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours.
Step 6
Add the Potatoes
About 30 minutes before serving, add the chopped potatoes. If you’re using peas, toss them in during the last 5 minutes of cooking for a pop of color and sweetness. I forgot to get a picture of adding the potatoes, so here’s a lovely picture of some. I’ll fix it next time I make this. Sorry.
Step 7
Taste and Serve Your Beef Stew with Stew Meat
Give the beef stew with stew meat a final taste and adjust the seasoning with salt and pepper if needed. Don’t forget to discard those bay leaves! Garnish with some chopped fresh parsley for that lovely fresh touch.
More Soups and Stews To Keep You Warm and Cozy
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Red Wine Beef Stew With Stew Meat
Equipment
- Dutch Oven with Lid
- Measuring Cups and Spoons
- Cutting Board
Ingredients
- 1 lb beef stew meat (cut into bite-sized cubes)
- Salt and black pepper (to tate)
- ½ cup all-purpose flour
- 3 tbsp extra-virgin olive oil
- 1 large chopped onion
- 3 minced garlic cloves
- 3 sliced carrots (peeled)
- 3 sliced celery stalks
- 1 cup red wine (choose a good quality red wine that you enjoy drinking)
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 3 potatoes (cut into chunks)
- 1 cup frozen peas (optional)
- chopped fresh parsley (for garnish)
Instructions
- Start by seasoning 1 lb beef stew meat with Salt and black pepper. Dredge the meat in ½ cup all-purpose flour, shaking off the excess.
- In a large Dutch oven or heavy pot, heat 3 tbsp extra-virgin olive oil over medium-high heat. Brown the beef in batches, ensuring each piece gets a good sear on all sides. Once browned, remove the meat and set it aside.
- In the same pot, add 1 large chopped onion, 3 minced garlic cloves, 3 sliced carrots, and 3 sliced celery stalks. Cook until the vegetables are softened, about 5 minutes.
- Pour in the 1 cup red wine, scraping the bottom of the pot to loosen any browned bits. Allow the wine to simmer for a few minutes to reduce slightly.
- Add the browned beef back to the pot. Pour in 3 cups beef broth and stir in the 2 tbsp tomato paste, 1 tsp dried thyme, and 2 bay leaves. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours or until the beef is tender.
- About 30 minutes before serving, add 3 potatoes to the pot. If you’re using peas, add 1 cup frozen peas during the last 5 minutes of cooking.
- Adjust the seasoning with salt and pepper if needed. Discard the bay leaves before serving.
- Garnish with chopped fresh parsley and serve the beef stew hot, preferably with crusty bread or over a bed of mashed potatoes.
