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Red Wine Beef Stew

Posted in : Beef, Recipe, Stew on by : EYEONFOOD Tags: , , , ,

Red Wine Beef Stew

This Red Wine Beef Stew recipe is pure Southern comfort but it takes a while to prepare, so make it on a day when you have some time to spare. Rich and hearty, this stew combines the savory flavors of chuck roast, paprika, pepper, red wine, beef broth, thyme, bay leaves, turnips, mushrooms and carrots for a stew that’s bursting with flavor and vegetables. For more substance, add potatoes. Red wine melds all the flavors together in a velvety smooth stew that’s perfect for a winters’ day. Serve it with crusty bread or over rice to capture every drop of the rich gravy.

How to Make It

Step 1

Cut beef into 2- to 2 1/2-inch pieces; pat with paper towels to absorb excess moisture. Combine 3 Tbsp. flour, 1 tsp. salt, paprika, and pepper in a bowl; toss beef with flour mixture.

Step 2

Cook beef, in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4 to 6 minutes or until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 tsp. salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour.

Step 3

Meanwhile, peel turnip, and cut into 1-inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork-tender.

Step 4

Whisk together remaining 1 Tbsp. flour and 1/4 tsp. salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook, stirring often, 20 minutes or until thickened.

Step 5

*Beef broth may be substituted.