Hearty Beef Stew With Red Wine Recipes

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RED WINE BEEF STEW

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13



Red Wine Beef Stew image

Steps:

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

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!

Provided by Dancer

Categories     Stew

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16



Hearty Beef Stew with Red Wine image

Steps:

  • 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.

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 cup water or 1/2 cup beef broth

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.

Provided by Dave Lieberman

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 12



Red Wine Beef Stew with Potatoes and Green Beans image

Steps:

  • Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
  • Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
  • Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
  • Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed

HEARTY BEEF STEW

My husband's favorite beef stew. Tastes even better the next day for leftovers. Recipe is from our local Whole Food's Market.

Provided by mermaidmagic

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13



Hearty Beef Stew image

Steps:

  • Preheat oven to 225 degrees.
  • In a large dutch oven/soup pot, warm oil over medium high heat.
  • Add half of beef and season with salt and pepper.
  • Brown beef on all sides then remove from pot.
  • Brown remaining beef in pot, then remove and set aside.
  • Saute onions until browned.
  • Add garlic and peppercorns and saute a few minutes more.
  • Add flour and toss to coat.
  • Reduce heat to simmer.
  • Add wine, chicken broth, tomatoes, bay leaves and browned meat.
  • Stir to combine.
  • Place pot in oven and cook for 1 hour.
  • Add potatoes and carrots and return pot to oven for another 2 hours, or until beef is tender.
  • Remove from oven and enjoy!

Nutrition Facts : Calories 992, Fat 18.9, SaturatedFat 5.4, Cholesterol 145.2, Sodium 808.8, Carbohydrate 131.2, Fiber 17.9, Sugar 12.3, Protein 67.4

2 lbs stewing beef
salt and pepper, to taste
2 tablespoons canola oil
2 medium onions, sliced into rounds
2 cloves garlic, minced
1 tablespoon peppercorn
2 tablespoons flour
1 cup red wine
1 can chicken broth
1 cup jarred or whole canned tomatoes
2 bay leaves
12 tiny potatoes or 3 medium potatoes, cubed
1/2 lb baby carrots

CLASSIC, HEARTY BEEF STEW

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20



Classic, Hearty Beef Stew image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

BEEF STEW WITH RED WINE AND HOISIN SAUCE

A hearty beef stew to enjoy on a chilly winter day

Provided by Marilena Leavitt

Categories     Main course

Time 2h15m

Yield 6

Number Of Ingredients 11



Beef Stew with Red Wine and Hoisin Sauce image

Steps:

  • Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
  • Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
  • Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
  • Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  • Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

4 TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly ground pepper
3½ cups onions, chopped
2 cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 TBSP. cornstarch mixed with 1 TBSP. water
2 TBSP. fresh parsley, chopped

HEARTY BEEF STEW WITH RED ONIONS AND ALE

In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 17



Hearty Beef Stew With Red Onions and Ale image

Steps:

  • Season the beef all over with salt and pepper. Set aside while you prepare the onions.
  • Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
  • Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
  • Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
  • Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
  • Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
  • If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

SLOW COOKER BEEF STEW WITH RED WINE

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 14



Slow Cooker Beef Stew with Red Wine image

Steps:

  • Spray a slow cooker with cooking spray and place meat inside.
  • Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
  • Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

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From feelingfoodish.com


BEEF STEW IN RED WINE - LEMON BLOSSOMS
Beef Stew in Red Wine is a comfort food classic. Tender beef and vegetables are braised in a hearty, rich and delicious wine sauce. This one pot French beef stew or Beef Bourguignon is the best cozy yet elegant dish, perfect for everyday meals, special occasions and even holidays. Make this classic French stew recipe in the oven or the slow cooker.
From lemonblossoms.com


A HEARTY BEEF STEW MADE WITH RED WINE AND LOTS OF FRESH HERBS
A Hearty Beef Stew Made with Red Wine and Lots of Fresh Herbs | TASTE Ingredients 2 lb beef kosher salt freshly ground black pepper 2 tbsp olive oil 1 md onion, cubed 8 oz crimini (baby bella) mushrooms, quartered 6 md carrots, peeled, quartered lengthwise, and cut into 2-inch chunks 3 garlic cloves, minced 1 tbsp fresh thyme leaves 1 tbsp
From tastecooking.com


FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
Sear the beef in batches until browned. Remove to a platter. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
From familystylefood.com


HEARTY BEEF STEW WITH RED WINE - THE ROOKIE COOKIE
Season your stew meat generously with salt and pepper. Add flour to a gallon ziplock bag and then the meat. Close and shake to coat. Put 2 tbs of olive oil in a large nonstick pan over medium high heat. When hot, add half of the meat and brown. Remove from the pan and repeat with the other half of stew meat. Pour in the red wine and let reduce.
From therookiecookie.com


HEARTY SLOW COOKER BEEF STEW WITH RED WINE
2 pounds beef chuck, cut into 1 1/2-inch pieces; 2 tablespoons all-purpose flour; 1 teaspoon smokes paprika; Kosher salt and freshly ground pepper; 2 tablespoons olive oil
From tiger-corporation-us.com


HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
Preheat oven to 325 degrees F. Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming.
From cookingformysoul.com


DUTCH OVEN BEEF STEW WITH RED WINE - THE COOKIE ROOKIE®
Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat. Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
From thecookierookie.com


10 BEST BEEF STEW RED WINE VINEGAR RECIPES - YUMMLY
Hearty Beef Stew Canadian Living dry red wine, garlic, water, mixed mushrooms, carrots, garlic and 13 more Mexican Beef Stew Every Last Bite. beef, yellow pepper, fresh cilantro, jalapeños, smoked paprika and 11 more Hearty Beef Stew Coconut Recipes turnips, Italian herbs, black pepper, virgin coconut oil, beef and 8 more
From yummly.com


BEEF STEW - THE COOKIE ROOKIE®
Heat the oil and butter in a large Dutch oven set over medium-high heat. Add the beef, in batches if needed, and sear on all sides until golden brown. Remove from the pot and set aside. 2 tablespoons vegetable oil, 2 tablespoons unsalted butter. Reduce the heat to medium and add the onions and garlic.
From thecookierookie.com


BEEF STEW WITH RED WINE - BEST BEEF STEW RECIPE - LIFE'S AMBROSIA
Add in stew meat, seal bag and toss to coat. Heat olive oil in a dutch oven or other large soup pot over medium heat. Add beef and cook until browned, about 5 minutes. Add garlic, cook for 30 seconds. Stir in beef broth and red wine. Be sure to scrape up all of the flavor bits from the bottom of the pot. Add in bay leaves.
From lifesambrosia.com


BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
Beef broth is a perfect partner, for previous obvious reasons. (Beef + beef = beef 2) Cranberry juice. CJ fans will attest to the dry, tart flavor of cranberry juice. The flavor effect of adding ...
From greatist.com


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