Merlot Beef Stew Recipe

Name: Merlot Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 lbs lean stewing beef, in large cubes; 4 slices bacon, cut into thin strips; 2 tablespoons butter or 2 tablespoons margarine; 1 tablespoon olive oil; 1 onion, finely chopped; 3/4 lb white pearl onion, peeled; 3/4 lb button mushroom; 2 carrots, finely chopped; 2 -3 garlic cloves, finely chopped; 1 stalk celery, chopped; 1/4 cup flour; 2 cups red wine; 3 cups chicken stock; 1 teaspoon Worcestershire sauce; 2 bay leaves; 2 teaspoons dried thyme; 1/4 teaspoon cayenne pepper; 3 tablespoons tomato paste; 1 tablespoon chopped fresh parsley; salt & freshly ground black pepper

Servings: persons

3 1/2 lbs lean stewing beef, in large cubes
4 slices bacon, cut into thin strips
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon olive oil
1 onion, finely chopped
3/4 lb white pearl onion, peeled
3/4 lb button mushroom
2 carrots, finely chopped
2 -3 garlic cloves, finely chopped
1 stalk celery, chopped
1/4 cup flour
2 cups red wine
3 cups chicken stock
1 teaspoon Worcestershire sauce
2 bay leaves
2 teaspoons dried thyme
1/4 teaspoon cayenne pepper
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley
salt & freshly ground black pepper

1
In a large heavy flameproof casserole, over medium heat, melt butter and add oil.
2
Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
3
Add onion, garlic, carrots, celery, worcestershire sauce, herbs and spices.
4
Cook for 3-4 minutes until just softened, stirring frequently.
5
Pat beef cubes dry with paper towel, then dredge them in flour, evenly coated.
6
Add beef into the pot, turning them to let it be browned.
7
Add wine to pan and cook for 2 minutes.
8
Add chicken stock and tomato paste, bring to boil, scraping the base of the pot.
9
Reduce heat to low, partially cover pot and let simmer for approximately one hour.
10
Add in pearl onions and mushrooms and continue to cook on low heat for another hour, or until the meat is very tender.
11
Discard bay leaves and stir in the parsley before serving.

1731

kcal

Calories

Fat

Carbs

179

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.
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 20 ingredients. The key ingredients include: 3 1/2 lbs lean stewing beef, in large cubes, 4 slices bacon, cut into thin strips, 2 tablespoons butter or 2 tablespoons margarine, 1 tablespoon olive oil, and more.

Yes, Merlot 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!

Merlot Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions