Red Wine and Herb Beef Stew Recipe

Name: Red Wine and Herb Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cups All-purpose Flour; 1 pound Beef (Round Roast) Cubes; 2 Tablespoons Olive Or Canola Oil; 4 cups Beef Stock (canned Is Fine); 1 whole Onion, Peeled And Diced; 3 whole Carrots, Peeled And Sliced; 4 cloves Garlic, Peeled And Minced; 1 Tablespoon Chopped Fresh Rosemary; 2 Tablespoons Chopped Fresh Thyme Leaves; 1/2 cups Red Wine; 1 Tablespoon Tomato Paste; Salt And Pepper, to taste

Servings: persons

1/4 cups All-purpose Flour
1 pound Beef (Round Roast) Cubes
2 Tablespoons Olive Or Canola Oil
4 cups Beef Stock (canned Is Fine)
1 whole Onion, Peeled And Diced
3 whole Carrots, Peeled And Sliced
4 cloves Garlic, Peeled And Minced
1 Tablespoon Chopped Fresh Rosemary
2 Tablespoons Chopped Fresh Thyme Leaves
1/2 cups Red Wine
1 Tablespoon Tomato Paste
Salt And Pepper, to taste

1
Place the flour in a large bowl and add the beef cubes.
2
Roll them around to coat.
3
Preheat oven to 350 degrees F.
4
Pour 1 tablespoon of the oil into a large Dutch oven or other oven-safe stew pot over medium-high heat.
5
Once hot add half of the beef cubes (its important to not overcrowd the beef if you want it to brown instead of boil) and sear on medium-high heat for a couple of minutes, rotating the cubes during cooking to get the sear on all sides.
6
Remove the beef from the pot and put it on a plate.
7
Add the remaining tablespoon of oil and repeat with the remainder of the beef.
8
When beef has all been seared and removed from the pot, whisk in 1 cup of stock.
9
Scrape up all the bits on the bottom of the pot and whisk them into the stock.
10
Return the beef to the pot and add the onions, carrots, garlic, rosemary, thyme, remaining beef stock and red wine.
11
Stir in the tomato paste and season with salt and pepper to taste.
12
Cover the pot and put it into the 350 F oven to cook for 3 hours.
13
Serve over potatoes, egg noodles or rice.
14
Makes approximately 4 servings but the recipe can easily be doubled.

450

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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1/4 cups All-purpose Flour, 1 pound Beef (Round Roast) Cubes, 2 Tablespoons Olive Or Canola Oil, 4 cups Beef Stock (canned Is Fine), and more.

Yes, Red Wine and Herb 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!

Red Wine and Herb Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions