Description
Hearty and deeply flavorful, this Best Beef Stew in Red Wine Sauce combines tender beef, carrots, and potatoes slow-braised in a rich, savory wine broth. Perfect for cozy dinners or weekend family meals.
Ingredients
3 lbs beef chuck (cut into 1 1/2-inch pieces)
2 medium yellow onions (chopped)
7 cloves garlic (crushed)
3 tbsp olive oil
1/2 tsp dried thyme
1 bay leaf
1 1/2 tbsp tomato paste
2 cups dry red wine (Merlot or Cabernet Sauvignon)
2 cups beef stock
2 cups water
4 large carrots (cut into 1-inch diagonal pieces)
1 lb small white potatoes (halved)
2 tbsp balsamic vinegar
1 1/2 tsp sugar
1/4 cup flour
2 tsp salt
1 tsp black pepper
Chopped parsley (optional)
Instructions
1. Preheat oven to 325°F and position rack in the lower-middle.
2. Pat beef dry, season with salt and pepper, and brown in batches in olive oil for about 5 minutes per batch. Set aside.
3. In the same pot, sauté onions, garlic, and balsamic vinegar while scraping the browned bits for 5 minutes.
4. Add tomato paste and cook for 1 more minute.
5. Return beef and juices to the pot, sprinkle with flour, and stir until dissolved.
6. Add red wine, beef stock, water, bay leaf, thyme, and sugar. Stir and bring to a boil.
7. Cover the pot and braise in the oven for 2 hours.
8. Remove from oven, add carrots and potatoes, then cover and cook for 1 more hour.
9. Discard the bay leaf, taste, and adjust seasoning.
10. Garnish with chopped parsley and serve warm.
Notes
Let stew cool to room temperature before refrigerating for enhanced flavor.
Store covered in the fridge up to 3 days or freeze up to 3 months.
Thaw overnight in the fridge before reheating gently on the stovetop.
For an alcohol-free version, replace red wine with extra broth and 1 tbsp red wine vinegar.
For gluten-free, substitute flour with half the amount of cornstarch or arrowroot mixed with cold water.
For vegetarian or vegan, use mushrooms or seitan and vegetable broth instead of beef.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg