Cozy Cabernet Beef Stew
This rich and hearty Cozy Cabernet Beef Stew is perfect for chilly nights when you're craving something warm and comforting. A combination of tender beef chuck, hearty vegetables, and a robust red wine sauce makes this dish irresistible. Inspired by a classic recipe from Barefoot Contessa, it’s packed with layers of flavor from fresh herbs and sun-dried tomatoes. Ideal for family gatherings or as a meal prep option for the week, this stew is also versatile enough to be cooked in a slow cooker for a convenient, hands-off method. Serve it with crusty bread to soak up the delicious broth. Your taste buds will thank you!
6
Servings
400
Calories
18
Ingredients
Ingredients
Beef Chuck
2.5 lbs (Cut into 1 1/2-inch cubes)
Red Wine
750 ml (Any good quality)
Garlic Cloves
2 whole (Smashed)
Bay Leaves
3 (Whole)
All-Purpose Flour
2 cups (For dredging)
Kosher Salt
To taste (For seasoning)
Fresh Ground Black Pepper
To taste (For seasoning)
Olive Oil
4 tablespoons (For browning beef and sautéing vegetables)
Yellow Onions
2 (Cut into 1-inch cubes)
Carrots
1 lb (Peeled and cut diagonally into 1 1/2-inch chunks)
White Mushrooms
1/2 lb (Stems discarded and cut in half)
Small Potatoes
1 lb (Halved)
Minced Garlic
1 tablespoon (Equivalent to 3 cloves)
Chicken Stock
14.5 oz can (For broth)
Fresh Rosemary
1 sprig (Whole)
Chopped Sun-Dried Tomato
1/2 cup (For added flavor)
Worcestershire Sauce
2 tablespoons (For seasoning)
Frozen Peas
10 oz (For adding before serving)
Instructions
1
1. Start by marinating the beef. In a large bowl, combine the beef cubes, red wine, garlic cloves, and bay leaves. Mix well and cover the bowl with plastic wrap. Place the bowl in the refrigerator and let it marinate overnight to absorb all the flavors.
2
2. The next day, preheat your oven to 300 degrees F (150 degrees C).
3
3. In a shallow dish, whisk together the all-purpose flour, 1 tablespoon of kosher salt, and 1 tablespoon of freshly ground black pepper.
4
4. Using a slotted spoon, lift the beef out of the marinade and discard the bay leaves and garlic. Reserve the marinade for later use.
5
5. Dredge each piece of beef in the flour mixture, shaking off any excess flour. Set aside.
6
6. In a large heavy-bottomed pot, heat 2 tablespoons of olive oil over medium heat. Add half of the beef cubes and brown them evenly for about 5 to 7 minutes. Once browned, transfer the beef to a large, oven-proof Dutch oven. Repeat with the remaining beef, adding more oil as needed.
7
7. In the same pot, add another 2 tablespoons of olive oil and toss in the chopped onions, carrots, mushrooms, and potatoes. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.
8
8. Add the minced garlic to the sautéed vegetables and cook for an additional 2 minutes until fragrant.
9
9. Transfer the sautéed vegetables over the browned beef in the Dutch oven.
10
10. Pour in 2 1/2 cups of the reserved marinade into the empty pot. Cook over high heat, scraping up any brown bits from the bottom of the pot with a wooden spoon to deglaze it. Then add the chicken stock, rosemary sprig, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon of kosher salt, and 2 teaspoons of black pepper. Stir well to combine.
11
11. Pour the sauce over the beef and vegetables in the Dutch oven. Bring the mixture to a simmer over medium heat on the stovetop.
12
12. Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for about 2 hours, or until both the beef and vegetables are tender, stirring once halfway through the cooking time.
13
13. If the stew is boiling, adjust your oven temperature down to 250 or 275 degrees F to maintain a gentle simmer.
14
14. Just before serving, stir in the frozen peas. Taste and adjust seasoning if necessary, then serve hot.
Nutrition Information
15g
Fat
35g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cozy Cabernet Beef Stew?
Cozy Cabernet Beef Stew is a rich and hearty dish made with tender beef chuck, hearty vegetables, and a robust red wine sauce, inspired by a classic Barefoot Contessa recipe.
How many servings does this recipe make?
This recipe yields 6 servings.
What is the main protein used in this stew?
The main protein is 2.5 lbs of beef chuck cut into 1.5-inch cubes.
How many calories are in one serving of the beef stew?
Each serving contains approximately 400 calories.
What type of wine is recommended for this recipe?
A good quality Cabernet or robust red wine (750 ml) is recommended for the best flavor profile.
How long should the beef marinate?
The beef should marinate in the refrigerator overnight to fully absorb the flavors.
What ingredients are included in the marinade?
The marinade consists of red wine, smashed garlic cloves, and bay leaves.
What is the recommended oven temperature for baking?
The oven should be preheated to 300 degrees F (150 degrees C).
Can this stew be cooked in a slow cooker?
Yes, this stew is versatile enough to be cooked in a slow cooker for a convenient, hands-off method.
What kind of vegetables are used in this recipe?
The stew includes yellow onions, carrots, white mushrooms, small potatoes, and frozen peas.
How should the carrots be prepared?
One pound of carrots should be peeled and cut diagonally into 1.5-inch chunks.
What is the purpose of dredging the beef in flour?
Dredging the beef in flour before browning helps create a rich crust on the meat and eventually thickens the stew broth.
When are the frozen peas added to the stew?
The frozen peas should be stirred into the stew just before serving to maintain their texture and color.
What are the total carbohydrates per serving?
There are approximately 35g of carbohydrates per serving.
How much protein does one serving provide?
Each serving provides 27g of protein.
What type of potatoes should be used?
The recipe calls for one pound of small potatoes, cut in half.
What is the best way to serve this stew?
It is best served hot with crusty bread to soak up the delicious wine-based broth.
How long does the stew need to bake in the oven?
The stew needs to bake for about 2 hours until the beef and vegetables are tender.
What should I do if the stew is boiling too hard in the oven?
If the stew is boiling, adjust the oven temperature down to 250 or 275 degrees F to maintain a gentle simmer.
Does the recipe use beef stock or chicken stock?
Surprisingly, this recipe uses a 14.5 oz can of chicken stock for the broth.
Which fresh herbs are used to flavor the stew?
The recipe uses fresh rosemary and bay leaves for layering flavor.
How many total ingredients are required?
There are 18 specific ingredients required for this recipe.
What ingredient is added for a unique flavor boost?
Half a cup of chopped sun-dried tomatoes is added to provide extra depth and flavor.
How do you deglaze the pot in this recipe?
Pour the reserved marinade into the pot after browning and scrape up the brown bits with a wooden spoon.
What is the fat content per serving?
Each serving contains 15g of fat.
How should the garlic for the marinade be prepared?
Two whole garlic cloves should be smashed before being added to the wine and beef.
Is this recipe suitable for meal prep?
Yes, it is an ideal meal prep option as the flavors often deepen after being stored.
How many onions are used and how are they cut?
The recipe uses 2 yellow onions cut into 1-inch cubes.
Do you use the marinade for the actual cooking?
Yes, you reserve 2.5 cups of the marinade to deglaze the pot and form the base of the sauce.
How do you prepare the flour for dredging?
Whisk together 2 cups of all-purpose flour with 1 tablespoon of kosher salt and 1 tablespoon of freshly ground black pepper.