Red Wine Beef Stew

5 from 1 vote

Easy-to-make, hearty, red wine beef stew is the perfect savory meal for a cold winter night! This version includes green beans or peas for added color and crunch.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Servings:

Calories: 489kcal

Author: Marie

Ingredients

1/2 cup all purpose flour
1/2 tsp black pepper
2 pounds cubed beef (see notes)
4 tbsp oil , plus more if needed
1 large onion , chopped
3 to 4 stalks celery , chopped
3 cloves garlic , minced
2 tsp salt , plus more to taste
1 tsp thyme
1 cup red wine
2 cups baby carrots , chopped
3 to 4 medium potatoes , chopped
1 tbsp Worcestershire sauce
14.5 ounces diced tomatoes , 1 can
3 small bay leaf
2 cups beef stock
1 cup green beans , chopped

US Customary - Metric

Instructions

Combine black pepper with flour
Coat beef with seasoned flour (you can do this in a large bowl, or a paper bag)
Heat large large dutch over medium hight heat until hot (about 2 minutes) and then add oil and seasoned beef. Brown the meat over medium-high heat for about 5 minutes.
Remove meat and then add celery, onions, garlic, salt, and thyme to pot and continue cooking for 5 or 6 minutes until vegetable are softened.
Deglaze the pot of softened vegetables with 1 cup of wine and continue cooking over medium high heat until the wine has reduced to 1/3 or less.
Return the beef to the pot and add all the remaining ingredients expect for the beans.
Bring the stew to a boil, then immediately turn the heat down to low and simmer the stew for about 60 minutes.
Approximately 20 minutes before the stew finishes, add the green beans to the pot and continue cooking.
Remove bay leaf before serving.
If using slow cooker instead of pot/dutch oven, you can slow cook for 4 to 5 hours on high or 8 to 9 hours on low (may use slow cooker at step 6, which is when beef is returned to the pot with the vegetables)

Notes

To save time, consider using beef cubes (precut from the grocery store, usually labeled stew meat.) If that's not available, use a boneless chuck roast.
Tougher cuts of beef (chuck or round) are well suited for beef stew, which is traditionally cooked long and slow, a process that tenderizes the meat. See this chart for more information on different beef cuts.
Be sure beef is cut into bite sized portions (I find the precut meat is sometimes cut too big and will cut it a little smaller).
Cut your meat and potatoes uniformly into similar sized pieces to ensure everything will be cooked evenly.
Suggested cooking times are guides only; be sure to cook until your potatoes are nice and tender.
Using a homemade beef broth would make this especially good if you happen to make your own and keep it in stock.
Check your seasonings when finished! You can always add more salt but can't really take it away it you use too much. When adding salt, do so a little at a time to adjust for your own taste.
Finally, there is no need to thicken this stew with additional flour - it will become quite thick (especially over time if there is leftover)! The starch from the potatoes contributes a lot of thickness as does the floured beef, which is browned for more flavor.
Keeps 3 to 4 days refrigerated. May freeze, but potatoes may soften significantly.

Nutrition