Rich, comforting, slow-cooked, and tastes even better a day or two later, this Red Wine–Infused Beef Stew recipe is a favorite at my house.Â
I made this beef stew is everything that you want on a cold, winter day. It is rich, comforting, slow-cooked, and tastes even better a day or two later, making it an ideal make-ahead dish. This is based on The Pioneer Woman’s recipe, but I use wine instead of beer. Either will work just fine. I like adding the vegetables at the end of the cook time so they don’t turn to mush. These keep their texture and I like them to have a little bite left.
What To Serve With The Stew
Serve with Magpie Cheddar Herb Biscuits. There are very few things in life better than a warm buttered biscuit. My recipe calls for a cayenne butter to accompany it; it’s your call whether you make that as well when eating this stew. Beyond these, you can either go with starches in the form of mashed potatoes or rice (wild or brown would work well) or green, as a salad or vegetables (steamed or roasted are fine) would complement the stew nicely.
What Is Stew Beef? How Is It Different?
Stew beef is the type of beef usually reserved for (you guessed it!) making stews, soups, and braises. It comes from the tougher, leaner cuts of the cow (e.g., chuck, round, or brisket). They have a lot of connective tissue, which is why stew beef is relatively inexpensive. All that tissue, however, will break down once you cook the meat for a long time, and will result in tender piece of beef.
Stew beef is usually sold as small, cubed pieces of meat. You may see some marbling but not to worry, it should be leaner than other cuts. When in doubt, talk to your butcher.
FAQs
Can I make this in an actual slow cooker?
Sure, it should be as simple as placing all the ingredients in at once. The size and wattage of your slow cooker will dictate the cook times.
Do I add the 2 cups of water along with the beef stock?
Yes, all liquid together.
Can I substitute for beef stock for the wine?
Sure, give it a try.
How To Store The Stew
As mentioned, this is a great dish to prep in bulk quantities and store for later. First, let it cool completely. If you plan on eating it again soon, put it in an airtight container and keep in fridge for up to 4 days. You can also keep it frozen for up to 3 months. When reheating, do so on low heat. This will prevent the stew from drying out or getting tough.
Beef Stew in Red Wine Sauce
Ingredients Â
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds stew beef
- 1 onion diced
- 3 garlic cloves minced
- 1 1/2 cups red wine
- 4 cups beef stock
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoon sugar
- 4 carrots washed, peeled and sliced
- 4 potatoes quarter
- Flat leaf parsley
InstructionsÂ
- Heat oil and butter oven medium high heat in a Dutch oven.
- Add the beef in batches, being careful to not overcrowd the pan. (Your beef will steam, not sear.) Transfer cooked beef to a plate.
- Add onions to the pot. Cook until soft, about 3 minutes. Add garlic and cook for an additional minute. Add wine, beef stock, Worcestershire sauce, tomato paste, paprika, salt, pepper, and sugar.
- Add beef back to the pot. Bring to a simmer, reduce hear to low and cook for 1 1/2 to 2 hours.
- Add carrots and potatoes, cover, and cook for another 30 minutes. If the stew needs liquid, add more stock or water.
- Taste for seasoning, add more salt and pepper if necessary. Garnish with parsley. Serve with biscuits or crusty bread.
Leave a Comment