Rich & Robust Beef Stew with Red Wine and Garden Vegetables
Warm up with this delightful and hearty beef stew, perfect for chilly winter nights! Infused with the rich flavor of red wine, tender chuck beef, and a medley of seasonal vegetables, this stew promises to comfort your soul. This recipe offers versatility as it can be cooked on the stovetop or in a crockpot. Enhance the experience by adding seasonal veggies like cubed squash or frozen peas, contributing color, flavor, and nutrition. Serve this dish with crusty bread for a complete meal that will surely be a family favorite. Enjoy every savory bite!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
flour
2/3 cup (for coating beef and thickening the broth)
pepper
1/4 teaspoon (to season flour)
beef chuck
3 lbs (cut into 1-inch cubes)
olive oil
1/3 cup (for browning beef and sautéing vegetables)
onions
2 cups (1 cup coarse chopped, 2 small quartered)
celery
1 cup (chopped)
garlic cloves
3 (crushed)
condensed beef broth
2 (21 ounce) cans
bay leaf
1
dried thyme leaves
1/4 teaspoon
parsley
1 tablespoon
small potatoes
6 (halved)
medium carrots
6 (cut into large slices)
mushrooms
1 lb (sliced)
water or beef broth
1/2 cup (for thickness adjustment)
Instructions
1
In a mixing bowl, combine the flour and pepper. Dredge the beef chuck cubes in the flour mixture until well coated. Set aside the remaining flour.
2
In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the flour-coated beef chunks in batches, browning them evenly on all sides. Remove the browned beef and set it aside.
3
In the same pot, add the chopped onions, celery, and crushed garlic. Sauté until the vegetables are tender and fragrant, about 3-5 minutes.
4
Return the browned beef to the pot with the sautéed vegetables. Pour in the beef broth, red wine, and add the bay leaf, thyme, and parsley. Stir to combine and bring to a gentle boil, stirring occasionally.
5
Once boiling, reduce the heat to low, cover, and let it simmer for approximately 1 hour and 45 minutes, stirring occasionally, until the beef is tender.
6
After 1 hour and 45 minutes, introduce the halved potatoes, carrot slices, quartered onions, and mushrooms into the pot. Cook covered for an additional 45 minutes, or until both the meat and vegetables are tender but not mushy.
7
If desired, to thicken the broth, combine 2 tablespoons of the reserved flour mixture with 2 tablespoons of water to form a paste. Stir this into the stew and simmer for a few more minutes until the broth reaches your desired thickness.
8
For added nutrition and color, stir in cubed squash or frozen baby peas during the last 5 minutes of cooking. Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this beef stew recipe?
The recipe is titled Rich & Robust Beef Stew with Red Wine and Garden Vegetables.
What cut of beef should I use for this stew?
The recipe recommends using 3 lbs of beef chuck cut into 1-inch cubes.
Can I make this beef stew in a slow cooker?
Yes, this recipe is versatile and can be cooked either on the stovetop or in a crockpot.
How long does the beef need to simmer before adding vegetables?
The beef should simmer for approximately 1 hour and 45 minutes until it is tender.
What vegetables are included in the main cooking stage?
The recipe includes small potatoes, medium carrots, quartered onions, and sliced mushrooms.
How do I prepare the beef for browning?
Dredge the beef chuck cubes in a mixture of flour and pepper until they are well coated.
What is the purpose of the red wine in this recipe?
The red wine is used to infuse the stew with a rich and robust flavor profile.
How do I thicken the stew broth if it is too thin?
Combine 2 tablespoons of reserved flour with 2 tablespoons of water to form a paste, then stir it into the stew and simmer.
Which aromatics are sautéed at the beginning of the recipe?
Chopped onions, celery, and 3 crushed garlic cloves are sautéed until tender and fragrant.
What herbs are used to season the stew?
The recipe uses a bay leaf, dried thyme leaves, and fresh parsley for seasoning.
Can I add frozen vegetables to this stew?
Yes, you can stir in frozen baby peas during the last 5 minutes of cooking for added color and nutrition.
What is the recommended serving suggestion?
This hearty stew is best served warm with crusty bread.
How many mushrooms are required for this recipe?
The recipe calls for 1 lb of sliced mushrooms.
How much liquid broth is needed?
You will need two 21-ounce cans of condensed beef broth, plus an optional half cup of water or broth for thickness adjustment.
How should I prepare the potatoes?
Use 6 small potatoes and cut them into halves before adding them to the pot.
What is the total cooking time after adding the vegetables?
The vegetables should cook covered for an additional 45 minutes.
Can I add squash to this beef stew?
Yes, cubed squash can be added during the last 5 minutes of cooking as a seasonal vegetable variation.
What kind of oil is best for browning the meat?
The recipe specifies 1/3 cup of olive oil for browning the beef and sautéing vegetables.
How much flour is used in the recipe?
The recipe uses 2/3 cup of flour for coating the beef and potentially thickening the broth later.
Should I brown the beef all at once?
The instructions recommend browning the flour-coated beef chunks in batches to ensure even cooking.
What type of onions are used?
The recipe uses 2 cups of onions: 1 cup coarsely chopped for the base and 2 small onions quartered for the vegetable stage.
How much pepper is added to the flour mixture?
Use 1/4 teaspoon of pepper to season the flour for dredging the beef.
When should I add the garlic?
Add the crushed garlic to the pot after browning the meat, along with the chopped onions and celery.
Is the stew cooked on high or low heat?
After bringing the stew to a boil, you should reduce the heat to low for the long simmering process.
How do I prepare the carrots for the stew?
The 6 medium carrots should be cut into large slices.
How much celery is needed?
The recipe requires 1 cup of chopped celery.
Should the pot be covered during simmering?
Yes, the pot should be covered during both the initial meat simmer and the vegetable simmer.
How much fresh parsley is used?
The recipe calls for 1 tablespoon of parsley.
Can I use beef broth instead of water for thickening?
Yes, you can use 1/2 cup of either water or beef broth for the thickness adjustment stage.
What is the primary flavor profile of this dish?
This is a hearty, savory comfort food dish with rich red wine and earthy herb notes.