Soul-Warming Traditional Red Wine Beef Stew for Cozy Nights

Experience the comforting flavors of Traditional Red Wine Beef Stew, perfect for chilly nights.

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Prep Time 15

Cook Time 1 30

Thickening Time 5

Total Time 1 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 pounds Beef Chuck Substitution: Use stew meat for similar results, but avoid lean cuts like sirloin.
1 large Sweet Onion No direct substitution; yellow onions can be a good alternative.
3 medium Carrots Substitution: Parsnips offer a delightful twist if you're adventurous.
2 stalks Celery No substitution recommended, but other root vegetables could add variety.
4 cloves Garlic Substitution: Garlic powder (1/4 teaspoon per clove) works well in a pinch.
1 cup Red Wine Substitution: For a non-alcoholic version, replace with dry beef stock or omit entirely.
4 cups Beef Stock Substitution: Use vegetable broth for a lighter alternative.
2 tablespoons Tomato Paste You can substitute it with tomato sauce in a hurry.
1 teaspoon Rosemary If needed, they can be substituted with Italian seasoning, but expect a flavor shift.
1 teaspoon Thyme If needed, they can be substituted with Italian seasoning, but expect a flavor shift.
2 leaves Bay Leaves
1 tablespoon All-Purpose Flour Substitution: Cornstarch or gluten-free flour can be used for thickening without compromising taste.
2 tablespoons Olive Oil Substitution: Any mild cooking oil can work, but avoid oils with strong flavors.

Equipment

large heavy-bottomed pot

Method

Cooking Steps

Season the beef chuck cubes generously with salt and pepper. Heat a large, heavy-bottomed pot over medium-high heat and add olive oil. Sear the beef until browned on all sides, about 4-5 minutes per side, then remove and set aside.
In the same pot, add sweet onion, carrots, celery, and minced garlic. Sauté over medium heat for about 5 minutes until the onions are translucent and vegetables soften.
Stir in the tomato paste and scrape up any browned bits stuck to the bottom. Let it cook for about 2 minutes to deepen its flavor.
Return the browned beef to the pot with any juices. Pour in the red wine and beef stock, then add rosemary, bay leaves, and thyme. Stir and bring to a gentle boil before reducing heat to low.
Cover and let the stew simmer on low heat for about 1.5 hours until the beef is fork-tender and the sauce thickens.
Whisk together all-purpose flour and a few tablespoons of water until smooth and stir this into the stew. Allow it to cook for an additional 5 minutes.
Taste and adjust seasoning with salt and pepper as necessary. Remove bay leaves and sprigs of rosemary. Serve warm, paired with crusty bread or over buttered noodles.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 36gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 950mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

For the best flavor experience, let the stew rest overnight in the refrigerator. It improves in flavor after sitting for a day, making it perfect for meal prep and easy weekday dinners.

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