Vino Beef Stew Recipe

Name: Vino Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 lbs whole beef chuck roast (I used a 1.93 pound roast to be exact); 1 tablespoon salted butter; 1 tablespoon olive oil; 14-½ teaspoon kosher salt; 14-½ teaspoon pepper; 3 leeks (white parts only, cleaned well of sand and sliced into coin sizes); 3 garlic cloves, crushed and chopped; 1 tablespoon whole wheat flour; 1 (750 ml) bottle red wine (syrah, cabernet sauvignon, etc. etc.); 6 medium parsnips, peeled and sliced; 3 turnips, peeled and cubed; 4 red potatoes, roughly peeled and cubed; 3 small carrots, peeled and sliced; 2 (8 ounce) crates fresh baby bella mushrooms, brushed off with a damp paper towel then quartered; 1 small cinnamon stick; 3 -4 sprigs fresh lemon thyme; 2 bay leaves; 7 -8 whole cloves

Servings: persons

2 lbs whole beef chuck roast (I used a 1.93 pound roast to be exact)
1 tablespoon salted butter
1 tablespoon olive oil
14-½ teaspoon kosher salt
14-½ teaspoon pepper
3 leeks (white parts only, cleaned well of sand and sliced into coin sizes)
3 garlic cloves, crushed and chopped
1 tablespoon whole wheat flour
1 (750 ml) bottle red wine (syrah, cabernet sauvignon, etc. etc.)
6 medium parsnips, peeled and sliced
3 turnips, peeled and cubed
4 red potatoes, roughly peeled and cubed
3 small carrots, peeled and sliced
2 (8 ounce) crates fresh baby bella mushrooms, brushed off with a damp paper towel then quartered
1 small cinnamon stick
3 -4 sprigs fresh lemon thyme
2 bay leaves
7 -8 whole cloves

1
NOTE: You will need a large dutch oven with a lid.
2
Slice the beef into 1/2 inch to a little thicker size chunks.
3
(I think the meat stays more tender if it is not cubed up so small).
4
Preheat your oven to 350 degrees F.
5
Melt the butter with the oil in a dutch oven on the stove top over medium heat.
6
Place the meat in a single layer in the pot and then season with the salt and pepper.
7
Brown the meat for about 2 or 3 minutes on each side until brown all over and then remove to a plate.
8
Add the leeks to the juices in the pot and saute until soft.
9
If a lot of brown forms, pour in a little of your wine to deglaze.
10
Turn down the heat and add the garlic, saute for 1 or 2 minutes then add the rest of your veggies and the rest of the wine.
11
Stir in your flour with the juices and wine watching to mix well so lumps don't form.
12
Simmer the veggies for about 5 minutes.
13
Finally, throw in your cinnamon stick, thyme, bay leaves, cloves and add back the meat.
14
Stir then put the lid on and place in the oven and roast for 1 1/2 hours.
15
Give it a stir and a taste, 30 minutes before taking out of the oven.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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

You need 18 ingredients. The key ingredients include: 2 lbs whole beef chuck roast (I used a 1.93 pound roast to be exact), 1 tablespoon salted butter, 1 tablespoon olive oil, 14-½ teaspoon kosher salt, and more.

Yes, Vino 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.

Vino Beef Stew

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