Community Pick
Hearty Beef Stew with Red Wine
"This also can be made in a crockpot.
I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking.
This is great on a cold winters day. Enjoy!"
photo by NoraMarie
- Ready In:
- 3hrs 5mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 2⁄3 cup flour
- 1⁄4 teaspoon pepper
- 3 lbs beef chuck, cut in -1
- 1⁄3 cup olive oil
- 1 cup coarse onions, chopped
- 1 cup celery
- 3 garlic cloves, crushed
- 2 (21 ounce) cans condensed beef broth
- 1 bay leaf
- 1⁄4 teaspoon dried thyme leaves
- 1 tablespoon parsley
- 6 small potatoes, halved
- 6 medium carrots, cut in large slices
- 2 small onions, quartered
- 1 lb mushroom
- 1⁄2 1/2 cup water or 1/2 cup beef broth
directions
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
Questions & Replies
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This is Hearty Beef Stew with Red Wine. But there is no Red Wine in the ingredient list?? How much is reccomended?
Reviews
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My husband took one bite and said, "this is delicious!" I fully agree. I only had canned mushrooms on hand but will use fresh next time. I added a 1/2 cup of cream sherry. The wine is definitely a great addition. I did add the carrots and mushrooms early and later threw in a few frozen peas with the potatoes. -
This was excellent! Just what I've been looking for. I'm not a fan of the "red" stews (tomato juice, tomato soup, etc.), but DH is...or was...until he tried THIS tonight! This will definitely be the stew I will make from now on except, of course, when DH has a hankerin' for the "other" stew! Sooooo glad I stumbled onto this recipe! Thanks, Dancer^, for sharing. -
Loved it, and so did everyone else! Thanks.<br/>Next time I'll skip the flour as I don't see it making any difference, and adding a tbs of 'herbs de provence'.<br/>PS remember folks that browning the beef does not mean well done! -
This was a great tasting stew. My DH thought it was good also. Will be making it often. Thanks for posting.
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Great non-tomato based stew! Used Sherry because I didn't have regular wine and it was great. Probably will be better and have a better depth with actual red wine. It was greasy though - I skimmed about a cup off the top layer and then it was perfect. Hubby loved it and that is high praise indeeed. Delish thanks for the keeper!
see 56 more reviews
Tweaks
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Excellent beef stew. I substituted the mushrooms with parsnips, added a bit of rosemary, and added a teaspoon of Spike seasoning. As recommended by some others, I served the stew on top of egg noodles. I cut 20 minutes of the initial simmering time, and only simmered another 30 when I added the vegetables in. -
To die for! The perfect mid-winter meal. My mother has been making the same beef stew recipe for years, but this one puts hers to shame. You can never go wrong with half a cup of red wine, IMHO. Feel free to add your own favorite stewing vegetables. We're trying to cut down on starch, so we only used 2 regular-size potatoes, cut up, and substituted 3 large parsnips for the rest of the potatoes. The parsnips really gave it a lovely flavor. We didn't skimp on the carrots, which turned out exquisite in this sauce. My partner doesn't even like carrots and she loved them in this. Peas would go great, too, although we didn't use them this time, and I would consider trying a winter squash as well. You could also try green beans, if you just wanted to give the stew a little more color. I wouldn't stew the peas as long as the rest, though. I also used whole boiling onions instead of chopping up large onions. After several hours of stewing, there's no trace of them; they just disintegrated. My mom used to put Bisquick dumpings on top of her stew. You don't need them with this recipe, though; it's plenty rich without them. -
This stew was delicious. I will definately make again and again. I used steak instead of the chuck only because I had 2 lonely sirloin steaks in the freezer leftover from summertime. I added some salt, but otherwise stuck to the recipe. Very VERY good! Thanks for posting! :)
RECIPE SUBMITTED BY
Dancer
Guelph, 0
