Red Wine-Marinated Beef Stew Recipe

Name: Red Wine-Marinated Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 parsley sprigs; 5 thyme sprigs; 1 bay leaf; 3 cups dry red wine; 1 1/2 cups vertically sliced onion (about 1 medium); 1/2 cup thinly sliced carrot; 2 garlic cloves, minced; 1 (2-pound) boneless chuck roast, trimmed and cut into 1-inch cubes; Cooking spray; 1 pound cremini mushrooms, halved; 1/4 cup all-purpose flour (about 1 ounce); 1 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 cups less-sodium beef broth; 1/4 cup chopped fresh parsley

Servings: persons

5 parsley sprigs
5 thyme sprigs
1 bay leaf
3 cups dry red wine
1 1/2 cups vertically sliced onion (about 1 medium)
1/2 cup thinly sliced carrot
2 garlic cloves, minced
1 (2-pound) boneless chuck roast, trimmed and cut into 1-inch cubes
Cooking spray
1 pound cremini mushrooms, halved
1/4 cup all-purpose flour (about 1 ounce)
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups less-sodium beef broth
1/4 cup chopped fresh parsley

1
Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.
2
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; saute 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; saute 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.

359

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 15 ingredients. The key ingredients include: 5 parsley sprigs, 5 thyme sprigs, 1 bay leaf, 3 cups dry red wine, and more.

Yes, Red Wine-Marinated 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-Marinated Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions