Beef Stew With Red Wine, Dried Plums, And Celery Ro

Name: Beef Stew With Red Wine, Dried Plums, And Celery Root
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 2 cups chopped onion; 3 garlic cloves, minced; 1/3 cup all-purpose flour; 2 pounds lean beef stew meat, cut into bite-sized pieces; 1 teaspoon salt, divided; 2 cups dry red wine; 2 (14-ounce) cans less-sodium beef broth; 2 thyme sprigs; 1/2 vanilla bean (optional); 1/2 teaspoon black pepper; 4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound); 16 pitted dried plums

Servings: persons

1 tablespoon olive oil, divided
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour
2 pounds lean beef stew meat, cut into bite-sized pieces
1 teaspoon salt, divided
2 cups dry red wine
2 (14-ounce) cans less-sodium beef broth
2 thyme sprigs
1/2 vanilla bean (optional)
1/2 teaspoon black pepper
4 cups (3/4-inch) cubed peeled celeriac (celery root; about 1 pound)
16 pitted dried plums

1
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add onion; saute 10 minutes or until tender and golden brown. Add garlic; saute 1 minute. Spoon onion mixture into a large bowl.
2
Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to onion mixture. Repeat procedure with remaining beef mixture and 1/4 teaspoon salt.
3
Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is reduced to about 1 cup. Add beef mixture, broth, thyme, and vanilla bean half, if desired. Bring mixture to a simmer. Stir in remaining 1/2 teaspoon salt and pepper. Cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.
4
Discard thyme sprigs and vanilla bean half. Stir in celeriac and dried plums. Simmer, uncovered, 1 hour or until beef and vegetables are very tender and sauce is thick, stirring occasionally.

886

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 2 cups chopped onion, 3 garlic cloves, minced, 1/3 cup all-purpose flour, and more.

Yes, Beef Stew With Red Wine, Dried Plums, And Celery Root falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew With Red Wine, Dried Plums, And Celery Root

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions