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Savory Beef Stew with Red Wine

Cooking with Spirits Test Kitchen

Ingredients
  

  • 2 lbs beef cut into 1 ½" pieces chuck or round roasts
  • 2-3 tablespoon flour
  • 2-4 tablespoon Vegetable oil as needed
  • 1 onion sliced
  • 3-4 cloves garlic minced
  • 3 tablespoon tomato paste
  • ¾ cup red wine
  • 4-6 cups beef broth divided
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 sprigs rosemary
  • 2 celery stalks sliced
  • 3 carrots sliced
  • 3 potatoes sliced
  • salt black pepper and cayenne pepper to taste

Instructions
 

  • Preheat oven to 350°F (180°C).
  • Season beef cubes on all sides with salt and pepepr
  • Dredge beef in flour, shaking off excess.
  • Heat a dutch oven or heavy pot over medium high heat for 1 minute. Add 2 tablespoon vegetable oil and heat for 1 minute.
  • Brown beef on all sides in hot pan. For best results, do this in two or three batches. Remove finished beef before adding more beef and oil as needed.
  • Remove all beef from pan. Reduce heat to medium.
  • Add onions and more oil if needed to soften onions, about 2 minutes.
  • Add garlic and saute for 1 minute.
  • Add tomato paste and stir to coat onions.
  • Add red wine to deglaze pan and thin out tomato paste. Stir to loosen all the caramelized brown bits from the pan.
  • Add 4 cups broth, Worcestershire, bay leaves and rosemary sprigs.
  • Add beef and any juices that have collected to pan. Mix well.
  • Cover and bake for 1 ½ hours.
  • Add celery, potatoes, and carrots to stew. Add 1 to 2 cups additional broth as needed.
  • Cover, return to oven and bake for 1 ½ hours.
  • Remove from oven, taste and adjust seasoning as desired.
  • Let rest for 10 minutes before serving, garnish with rosemary or parsley.