Red Wine Beef Stew Recipe
This dutch oven Beef Stew with red wine is pure comfort food, and it is utterly delicious! Tender beef is swimming in a rich beer and red wine sauce, accompanied by potatoes and carrots. Serve this easy stove top stew recipe with some crusty bread for a filling winter meal!Step-by-step photos can be seen below the recipe card.
Servings: 8 people
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pounds stew meat or a 2½ -pound chuck roast trimmed of fat and cut into 1-inch cubes
- 12 ounces beer
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1/3 cup dry red wine
- 3 cups unsalted beef stock
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 5 carrots peeled and chopped
- 6 Yukon Gold or yellow potatoes peeled & cubed
- Garnish: Fresh parsley chopped
Instructions
- Heat oil and butter in a large Dutch oven set over medium heat.3 tablespoons olive oil, 1 tablespoon unsalted butter
- Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat.2 pounds stew meat or a 2½ -pound chuck roast
- Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.1 yellow onion, 3 cloves garlic
- Slowly add the beer and stir while deglazing the pan.12 ounces beer
- Add the browned beef and all other ingredients EXCEPT carrots, potatoes and parsley. Stir well.1/3 cup dry red wine, 3 cups unsalted beef stock, 2 beef bouillon cubes, 1 tablespoon Worcestershire Sauce, 2 tablespoons tomato paste, 2 bay leaves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, 1 tablespoon granulated sugar
- Bring the mixture to a boil, stir, cover and reduce the heat to low.
- Simmer the stew (covered) for 1 hour. Remove the lid and simmer an additional 1 hour.
- Add carrots and potatoes and cook until vegetables are tender and stew has thickened, about 20-30 minutes.5 carrots, 6 Yukon Gold or yellow potatoes
- The stew should be somewhat thick(ish). If too thick, add additional water or broth. If it is too thin, add 1-2 tablespoons cornstarch (according to package directions). Simmer until the stew has thickened to the desired consistency.
- Garnish with chopped parsley and serve with toasty bread. Enjoy!Garnish: Fresh parsley
Video
Nutrition
Calories: 403kcal | Carbohydrates: 10g | Protein: 22g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 720mg | Potassium: 690mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6535IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 3mg