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Best Beef Stew in Red Wine Sauce

Best Beef Stew in Red Wine Sauce for Cozy Nights In

This Best Beef Stew in Red Wine Sauce is the perfect heartwarming dish for chilly evenings, featuring tender beef and vibrant vegetables simmered in a luscious sauce.
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Prep Time 30 minutes
Cook Time 2 hours
Additional Cooking Time 1 hour
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck or substitute with mushrooms or seitan for vegetarian option.
  • 2 tablespoons Olive Oil for browning the beef.
  • 1 large Onion chopped.
  • 4 cloves Garlic minced.
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Tomato Paste
  • 2 tablespoons Flour or corn starch as gluten-free substitute.
  • 1 cup Red Wine or broth mixed with vinegar for a no-alcohol version.
  • 4 cups Beef Broth or vegetable broth for vegetarian adaptation.
  • 2 cups Carrots chopped.
  • 2 cups Potatoes chopped.
  • 1 leaf Bay Leaf
  • 1 teaspoon Thyme fresh.
  • 1 teaspoon Sugar to balance acidity.
For Serving
  • ¼ cup Parsley freshly chopped.
  • 1 loaf Crusty Bread for serving.

Equipment

  • Dutch oven

Method
 

Cooking Instructions
  1. Preheat your oven to 325°F (163°C) and position the rack in the lower middle.
  2. Season the beef chuck generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat and sear the beef in batches for about 5 minutes each until browned.
  3. Add chopped onions to the pot and sauté for about 5 minutes until translucent. Stir in minced garlic for the last minute.
  4. Add balsamic vinegar and tomato paste, stirring for another 1-2 minutes.
  5. Return the browned beef to the pot, sprinkle flour over and stir well.
  6. Pour in red wine, beef broth, and a bit of water to deglaze the pot, adding bay leaf, thyme, and sugar.
  7. Once boiling, cover and transfer to oven. Braise for about 2 hours.
  8. After 2 hours, add chopped carrots and potatoes, cover and return to oven for an additional hour.
  9. Once done, remove bay leaf, taste and adjust seasoning if necessary.
  10. Ladle into bowls and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Letting the stew sit overnight in the fridge enhances flavors. Store in an airtight container for up to 3 days or freeze for up to 3 months.

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