Beef Stew With Red Wine & Vegetables Recipe

Name: Beef Stew With Red Wine & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all-purpose flour; 2 tablespoons butter; 4 tablespoons olive oil; 2 lbs boneless beef chuck (cut into large cubes); 1 brown onion, diced; 1/4 cup tomato paste; 2 cups dry red wine; 1 cup water; 4 cups low sodium beef broth; 1 tablespoon dark brown sugar; 1 teaspoon sea salt; 4 yellow potatoes, cut into quarters; 4 carrots, cut into thick slices; 15 shiitake mushrooms, stemmed and caps cut into thick slices; 2 tablespoons fresh marjoram or 2 tablespoons fresh thyme; 1/2 teaspoon black pepper, freshly ground

Servings: persons

1/2 cup all-purpose flour
2 tablespoons butter
4 tablespoons olive oil
2 lbs boneless beef chuck (cut into large cubes)
1 brown onion, diced
1/4 cup tomato paste
2 cups dry red wine
1 cup water
4 cups low sodium beef broth
1 tablespoon dark brown sugar
1 teaspoon sea salt
4 yellow potatoes, cut into quarters
4 carrots, cut into thick slices
15 shiitake mushrooms, stemmed and caps cut into thick slices
2 tablespoons fresh marjoram or 2 tablespoons fresh thyme
1/2 teaspoon black pepper, freshly ground

1
Place flour in mixing bowl. Season with 1/2 tsp of salt and pepper.
2
Melt butter and 2 tablespoons of olive oil in a large, heavy-based sauce pan over a medium-high heat.
3
Working in batches, coat beef with flour, then add it to the saucepan and brown it on all sides. Use a slotted spoon to transfer browned beef to a plate. Set aside.
4
Add a another 2 tablespoons of oil to the saucepan and add the onions; saute until tender and translucent for about 5 minutes.
5
Mix in the tomato paste, then wine. Bring to the boil, scraping up any browned bits. Add the beef stock, sugar, 1/2 teaspoon of salt, then beef and any juices that may have collected.
6
Bring to boil then reduce heat to very low. Cover saucepan with a lid but leave the lid open just a sliver. Simmer for 1 1/2 hours.
7
After this time, turn up the heat to medium and add the potatoes. Simmer for 25 minutes.
8
Add carrots; turn heat down to low, cover pot and simmer until for 15 minutes. Add mushrooms and marjoram; simmer for another 5 minutes.

1054

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 2 tablespoons butter, 4 tablespoons olive oil, 2 lbs boneless beef chuck (cut into large cubes), and more.

Yes, Beef Stew With Red Wine & Vegetables 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 & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions