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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 a cozy comfort food packed with tender beef, vegetables, and a rich sauce, perfect for gatherings.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck substitute mushrooms or seitan for vegetarian option
  • 2 tablespoons Olive Oil or any neutral oil
  • 2 medium Onions chopped
  • 4 cloves Garlic minced, fresh preferred
  • 1 tablespoon Balsamic Vinegar can be replaced with apple cider vinegar
  • 2 tablespoons Tomato Paste or substitute with crushed tomatoes
  • 2 tablespoons Flour use cornstarch for gluten-free version
  • 1 cup Red Wine substitute with extra broth and a splash of vinegar for alcohol-free version
  • 4 cups Beef Broth or vegetable broth
  • 2 cups Carrots chopped
  • 2 cups Potatoes cubed, use sweet potatoes for a twist
  • 1 leaf Bay Leaf
  • 1 teaspoon Thyme use fresh or dried
  • 1 teaspoon Sugar can be omitted if desired

Equipment

  • Dutch oven
  • wooden spoon
  • Measuring cups
  • Measuring spoons
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare your Dutch oven or heavy pot.
  2. Pat the beef chuck dry, season with salt and pepper, and set aside.
  3. Heat olive oil in Dutch oven and brown the beef in batches, about 5 minutes per side.
  4. Add onions and garlic to pot, sauté for about 5 minutes until onions are translucent.
  5. Pour in balsamic vinegar to deglaze, then add tomato paste and stir for another minute.
  6. Sprinkle flour over the mixture and stir until well integrated. Return the beef to the pot.
  7. Pour in red wine and beef broth, add bay leaf, thyme, and sugar. Bring to a boil.
  8. Cover and transfer to the oven to braise for 2 hours.
  9. After 2 hours, add chopped carrots and potatoes, stir, cover, and return to oven for another hour.
  10. Remove from oven, discard bay leaf, check seasoning, and let stew rest before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 2mgIron: 25mg

Notes

Browning the meat properly enhances the stew's flavor. Letting it cool overnight intensifies flavors, and always taste and adjust seasoning before serving.

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