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Beef Stew in Red Wine Sauce

Yields6 ServingsPrep Time20 minsCook Time2 hrs 15 minsTotal Time2 hrs 35 mins

Slow-simmered beef cooked in a dry red wine with onions, carrots, celery, garlic and herbs. Tender cubes in a rich, glossy sauce — classic French-style comfort food.

Beef stew in red wine sauce in a matte black Dutch oven with carrots and thyme on a dark wooden surface.

 1 kg Beef chuck, cut into 2–3 cm cubes
 2 tbsp All-purpose flour
 Salt — to taste
 Black pepper — to taste
 2 tbsp Olive oil
 1 Onion
 2 Carrots
 2 Celery stick
 2 cloves Garlic
 2 tbsp Tomato paste
 500 ml Dry red wine (Cabernet Sauvignon/Merlot)
 500 ml Beef broth
 2 Bay leaves
 Thyme — a few sprigs
 200 g Optional: mushrooms
 400 g Potatoes
1

Brown the beef. Pat the beef dry, season with salt and pepper, toss with flour. Heat olive oil in a Dutch oven over medium-high. Brown beef in batches on all sides (don’t crowd); transfer to a plate.

2

Sauté the vegetables. In the same pot add onion, carrots, celery; cook ~5 min until softened. Stir in garlic and tomato paste; cook 1 min.

3

Deglaze with wine. Pour in red wine, scrape browned bits from the bottom; simmer 3–5 min to reduce slightly.

4

Simmer the stew. Return beef (with juices) to the pot. Add broth, bay leaves and thyme; bring to a gentle simmer, cover and cook on low ~2 h, stirring occasionally, until beef is tender.

5

Add optional veg. If using mushrooms and/or potatoes, add for the last 45 min of simmering until tender.

6

Finish & serve. Remove bay leaves and thyme. Taste; adjust salt and pepper. Serve hot — with mashed potatoes or crusty bread.

Nutrition Facts

6 servings

Serving size

350

Amount per serving
Calories510
% Daily Value *
Total Fat 34g44%
Total Carbohydrate 12g5%
Protein 32g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.