Betsy's Red Wine Beef Stew Recipe

Name: Betsy's Red Wine Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs stewing beef, cut into 1 1/2 inch cubes; 1 tablespoon herbes de provence; 1 teaspoon paprika; 3 teaspoons salt (divided); 1 teaspoon fresh ground black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 onion, chopped; 2 garlic cloves, pushed through a press; 1 bay leaf; 2 cups red wine (Merlot or Cabernet Sauvignon); 2 cups water; 1 beef bouillon cube; 1 (14 1/2 ounce) can beef broth; 12 lb green beans, cut into 1 inch pieces; 2 medium zucchini, cut into chunks; 1 (8 ounce) package sliced mushrooms; 2 turnips, peeled & cut into 1/2 to 3/4 pieces; 3 celery ribs, cut into chunks; 1 green bell pepper, seeded and cut into chunks; 1 -2 carrot, peeled & cut into round chunks, then cut chunks in half

Servings: persons

1 12 lbs stewing beef, cut into 1 1/2 inch cubes
1 tablespoon herbes de provence
1 teaspoon paprika
3 teaspoons salt (divided)
1 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
2 garlic cloves, pushed through a press
1 bay leaf
2 cups red wine (Merlot or Cabernet Sauvignon)
2 cups water
1 beef bouillon cube
1 (14 1/2 ounce) can beef broth
12 lb green beans, cut into 1 inch pieces
2 medium zucchini, cut into chunks
1 (8 ounce) package sliced mushrooms
2 turnips, peeled & cut into 1/2 to 3/4 pieces
3 celery ribs, cut into chunks
1 green bell pepper, seeded and cut into chunks
1 -2 carrot, peeled & cut into round chunks, then cut chunks in half

1
Toss beef with herbs, paprika, 2 teaspoons salt and the ground black pepper.
2
Heat the oil in bottom of heavy stew pot over medium-high heat.
3
Brown the beef; transfer to a bowl and set aside.
4
Melt butter in same pot.
5
Add chopped onion; cook 7 to 8 minutes until onions begin to brown.
6
Add garlic during last 2 minutes of cooking time.
7
Add reserved meat and accumulated juices, bay leaf, wine and water.
8
Bring to a boil.
9
Cover, lower to a strong simmer and cook for 1 hour.
10
After 1 hour, taste, (will taste very winey - will not taste this way in another hour) and if needed, add 1 teaspoon salt.
11
Then add bullion cube.
12
Stir and bring back to simmer.
13
Cover and simmer for 1 more hour, until beef is tender.
14
(liquid will reduce).
15
Stir in vegetables and beef broth; simmer 15 30 minutes more.

796

kcal

Calories

Fat

123

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.

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 21 ingredients. The key ingredients include: 1 12 lbs stewing beef, cut into 1 1/2 inch cubes, 1 tablespoon herbes de provence, 1 teaspoon paprika, 3 teaspoons salt (divided), and more.

Yes, Betsy's Red Wine Beef Stew 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!

Betsy's Red Wine Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions