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Beef and Red Wine Stew

User Rating 4.5 Star Rating (6 Reviews) write a review

By , About.com Guide

Beef Stew

Beef Stew With Red Wine

D. Rattray
This is a flavorful beef stew the whole family will enjoy, and it makes a great potluck dish.

Ingredients:

  • 1 1/2 pounds stew beef
  • 3/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 to 2 tablespoons olive oil or canola oil
  • 1 to 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 2 cups beef broth
  • 1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
  • 1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
  • 1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed

Preparation:

Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.

Heat oil in a large saucepan or Dutch oven over medium heat; add beef to hot oil and cook, stirring, until lightly browned. Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.
Serves 6.

More Beef Stew Recipes:
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Beef Stew With Tomatoes
Crockpot Beef and Pinto Bean Stew
Beef and Barley Stew
Curried Beef Stew
Home-Style Vegetable Beef Stew
Country Style Beef Stew

User Reviews

 4 out of 5
Lovely dinner., Member AmandaJeanMarie

I didn't have the small pearl onions, so I added large chunks of onion instead. This was really lovely and with the pearl onions would be elegant enough for company. I only used 1 lb of beef, and for that amount, the flour was too much. I'd use closer to 1/2 cup if you're using a smaller amount of beef. Also, some flour burnt to the bottom, so next time I'll pull the beef out and deglaze with the wine to get everything off the bottom, then add the beef back and the other ingredients. Used two cups of bouillon instead of the stock, added a little fresh ground pepper at the end, and served it over garlic mashed potatoes made with skin-on yukon golds.

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