Savory Red Wine Beef Stew
Delight in this hearty and flavorful red wine beef stew, perfect for impressing dinner guests or enjoying a cozy family meal. With tender chunks of lean beef simmered in a rich blend of port wine and aromatic herbs, every bite is a comforting experience. The addition of colorful vegetables like carrots, rutabaga, and earthy mushrooms enhances not only the taste but also the presentation. This stew becomes even more delicious the following day, making it an ideal make-ahead dish. Serve it alongside a light salad and warm, fluffy rolls to soak up the luscious gravy, creating a feast you’ll want to bring to the table again and again.
4-6
Servings
N/A
Calories
18
Ingredients
Ingredients
lean stewing beef
1 lb (cut into 1-inch cubes)
seasoned flour
1/2 cup (seasoned with your favorite spices)
extra virgin olive oil
3 tablespoons (none)
dry mustard
1 tablespoon (none)
Spanish onion
1 large (sliced)
garlic
1 whole bulb (peeled and coarsely chopped)
port wine or good red wine
2 cups (none)
baby carrots
12 whole (peeled)
rutabaga
1 (peeled and cut into large cubes)
celery
1/2 head (cut into 1 inch lengths with leaves)
large mushrooms
6-8 (quartered)
cayenne pepper
2 dashes (none)
dried thyme
1 teaspoon (none)
Worcestershire sauce
2 dashes (none)
creamed horseradish
2 tablespoons (none)
salt
to taste (none)
water
1.5-2 cups (none)
white potatoes
4-6 medium (scrubbed and quartered, do not peel)
Instructions
1
Start by dredging the beef cubes in the seasoned flour until well coated.
2
In a large Dutch oven, preferably cast iron, heat the olive oil and dry mustard over medium heat.
3
Once hot, add the sliced Spanish onion and sauté until caramelized, about 5-7 minutes.
4
Next, add the dredged beef to the pot, browning on all sides to develop flavor; this should take 7-10 minutes.
5
Once the beef is browned, add the chopped garlic and sauté briefly until fragrant, taking care not to burn it.
6
Pour in the port wine, scraping the bottom of the pot to deglaze. Let it simmer for approximately 10 minutes.
7
Stir in the peeled baby carrots, cubed rutabaga, chopped celery, quartered mushrooms, cayenne pepper, thyme, Worcestershire sauce, and creamed horseradish. Season with salt to taste, and stir well.
8
Allow the stew to simmer for another 10 minutes for the flavors to meld.
9
Add in 1.5 to 2 cups of water, followed by the quartered white potatoes.
10
Stir the mixture, bringing it back to a simmer.
11
Preheat your oven to 300°F (150°C).
12
Cover the pot tightly and place it in the preheated oven. Allow it to slow cook for about 2 hours or until the potatoes are fork-tender.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this Savory Red Wine Beef Stew?
The main protein is 1 lb of lean stewing beef, cut into 1-inch cubes.
Can I use red wine instead of port wine?
Yes, the recipe allows for either 2 cups of port wine or a good red wine.
What is the recommended oven temperature?
The stew should be slow-cooked in an oven preheated to 300°F (150°C).
How long should the stew cook in the oven?
It should slow cook for about 2 hours or until the potatoes are fork-tender.
Do the potatoes need to be peeled for this recipe?
No, the white potatoes should be scrubbed and quartered, but not peeled.
What type of onion is used in this stew?
The recipe calls for one large Spanish onion, sliced and caramelized.
How much garlic is included in the recipe?
A whole bulb of garlic is used, which should be peeled and coarsely chopped.
How should the beef be prepared before browning?
The beef cubes should be dredged in 1/2 cup of seasoned flour until well coated.
What vegetables are included in the stew besides potatoes?
The stew includes baby carrots, rutabaga, celery, and large mushrooms.
Is this beef stew suitable for making ahead of time?
Yes, the stew becomes even more delicious the following day, making it an ideal make-ahead dish.
How many servings does this recipe yield?
This recipe yields approximately 4 to 6 servings.
What is used to deglaze the pot?
The port wine or red wine is used to deglaze the pot after browning the beef and garlic.
What type of pot is recommended for cooking?
A large Dutch oven, preferably cast iron, is recommended for this recipe.
How should the rutabaga be prepared?
The rutabaga should be peeled and cut into large cubes.
What are the suggested side dishes for this stew?
It is recommended to serve the stew with a light salad and warm, fluffy rolls to soak up the gravy.
How much olive oil is needed?
The recipe requires 3 tablespoons of extra virgin olive oil.
What seasonings provide heat to the dish?
Cayenne pepper and 2 tablespoons of creamed horseradish provide a savory kick.
When is the garlic added during the cooking process?
The garlic is added and sautéed briefly after the beef has been browned on all sides.
How long should it take to brown the beef?
Browning the beef should take approximately 7 to 10 minutes.
What is the first step in the instructions?
The first step is to dredge the beef cubes in seasoned flour.
How much water should be added to the stew?
You should add 1.5 to 2 cups of water.
How should the mushrooms be prepared?
Use 6 to 8 large mushrooms and cut them into quarters.
What part of the celery is used?
The celery is cut into 1-inch lengths including the leaves.
What are the total number of ingredients?
There are 18 ingredients in this recipe.
How long should the onion be sautéed?
The onion should be sautéed for about 5 to 7 minutes until caramelized.
Does the recipe include Worcestershire sauce?
Yes, the recipe includes 2 dashes of Worcestershire sauce.
How should the baby carrots be prepared?
The recipe calls for 12 whole baby carrots, peeled.
What is the purpose of dry mustard in this recipe?
Dry mustard is heated with the olive oil at the start to build the flavor base.
Should the pot be covered while in the oven?
Yes, the pot must be covered tightly before being placed in the preheated oven.
What herb is used for seasoning?
The recipe uses 1 teaspoon of dried thyme.