Best-Ever Beef Stew in Red Wine Recipe
Picture it: It's the dead of winter. You've endured a long day of injustices at the office, and you arrive home cold, wet, and famished. But when you open the front door, the smell hits you: beef and red wine and vegetables, slow-cooked into a state of deliciousness while you worked. Now that's comfort. Behold, our classic beef stew in red wine recipe.
Nutrition: 410 calories, 13 g fat (4 g saturated), 600 mg sodium
Serves 8
You'll Need
1 Tbsp canola oil
3 lb sirloin roast, brisket, or chuck, cut into 1" cubes
1 Tbsp flour
Salt and black pepper to taste
2 medium onions, chopped
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
2 Tbsp tomato paste
2 cups chicken broth
3 bay leaves
8 branches fresh thyme (or 1 tsp dried)
6 medium red potatoes, cut into 1⁄2" pieces
3 medium carrots, peeled and chopped
2 cups frozen pearl onions
1 cup frozen peas
Chopped fresh parsley or gremolata
How to Make It
- Heat 1⁄2 tablespoon of the oil in a large cast-iron skillet or sauté pan over medium-high heat. Combine the beef and flour in a bowl, season with salt and pepper, and toss to lightly coat the beef.
- Working in two batches to avoid crowding the pan, sear the beef in the hot oil, turning occasionally, until nicely browned. Transfer to a slow cooker.
- Add the remaining oil to the skillet.
- Add the chopped onions and cook for about 5 minutes, until lightly browned.
- Stir in the wine and tomato paste, scraping the bottom of the pan to free up any browned bits.
- Pour the onion mixture over the beef, then add the broth, bay leaves, and thyme.
- Set the slow cooker to high, cover, and cook for about 4 hours (or on low for 8 hours), until the beef is fork-tender.
- An hour before serving, add the potatoes, carrots, and pearl onions.
- Five minutes before serving, add the peas.
- Discard the bay leaves and thyme branches and season with salt and black pepper.
- Serve garnished with parsley or gremolata if you like.
Eat This Tip
While classic beef stew comes with no splashy garnishes, intense meaty dishes like this one are best when finished with a fresh, contrasting note. Cue gremolata, a combination of garlic, parsley, and lemon used to garnish bold Italian dishes like osso buco. The combination also works perfectly on top of grilled steak, roast chicken, and even pasta. To make, combine 2 tablespoons minced garlic with 1⁄2 cup minced fresh parsley and 1 tablespoon grated lemon zest.
