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Beef Stew With Red Wine – a comforting and satisfying dish for colder days! Delicious pieces of beef are coated in flour and fried, then stewed in an aromatic red wine sauce for a long time. If you’re craving a hearty dinner, this beef stew hits the spot!
Beef Stew With Red Wine
I love beef stews! It’s just that the beef prepared this way is absolutely delicious – the meat is fall-apart tender and the sauce is thick and aromatic – as it should be! 🙂
This recipe is inspired by Spanish estofado de rabo de toro – bull’s tail stew. I adjusted it to my taste!
The stew is made with aromatic spices, tomatoes, vegetables, and of course wine.
This recipe specifically calls for red wine. It’s a key ingredient and the base of this stew. I don’t recommend replacing it with broth as the dish will lose its character. If you can’t consume alcohol, I recommend Cilantro Beef Stew instead.
My favorite way to eat the beef stew with red wine is with bread, pasta, or potatoes (mashed, baked or french fries). Feel free to combine it with whatever side you like!
What you need
This is a simple stew recipe – there’s nothing extraordinary here. You can find all the ingredients in your supermarket! I promise! 🙂
Your ingredients checklist:
- Beef – the chuck and the round make the best beef for stew!
- Red wine – dry or semi-dry wine is the best here.
- Tomatoes – I recommend using passata (tomato puree) for this recipe, but canned/crushed tomatoes will work too! Choose the best ones you can find. I personally like the Italian Mutti brand.
- Garlic and onion – basics.
- Leek, carrots – veggies for the stew.
- Seasoning – bay leaves, allspice berries, cloves, smoked paprika, salt, and pepper.
- Flour – a little bit for coating the pieces of beef.
- Olive oil – for cooking
So, when are you going to give it a try? 🙂
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Beef Stew With Red Wine - a comforting and satisfying dish for colder days! Delicious pieces of beef are coated in flour and fried, then stewed in an aromatic red wine sauce for a long time. If you're craving a hearty dinner, this beef stew hits the spot!
Click on the servings to scale the recipe to your needs.
Click a timer link in the recipe to start a countdown clock.
In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.
Cut beef into chunks and coat in flour. Finely chop an onion, slice carrots and leek.
Heat a large pot over high heat with a little bit of oil. Add beef and brown aggressively. You may need to do it in batches - if you add too much beef at the same time, it will start to cook rather than brown. When the beef is brown, remove from the pot.
Add reserved beef with all the juices, wine, tomatoes, sliced carrot, and all the spices. There should be enough liquid to cover the beef. If needed, add more wine, or alternatively beef stock/water. Cover the pot and lower the heat to low. The stew should simmer gently for around 180 minutes, until the meat is soft.
Try and season to taste.
Serve!
Ingredients
Directions
Cut beef into chunks and coat in flour. Finely chop an onion, slice carrots and leek.
Heat a large pot over high heat with a little bit of oil. Add beef and brown aggressively. You may need to do it in batches - if you add too much beef at the same time, it will start to cook rather than brown. When the beef is brown, remove from the pot.
Add reserved beef with all the juices, wine, tomatoes, sliced carrot, and all the spices. There should be enough liquid to cover the beef. If needed, add more wine, or alternatively beef stock/water. Cover the pot and lower the heat to low. The stew should simmer gently for around 180 minutes, until the meat is soft.
Try and season to taste.
Serve!
Pin for later
Pin this image for later and have it saved in your Pinterest account. 🙂
This looks and sounds so good. I love a good thick stew but a good recipe can be hard to find! I am going to have to try this out ASAP
This looks delicious! I love all the spices you’ve used. I’m a big fan of beef cooked this way – and especially recipes with a short prep time! Eb 🙂
This looks and sounds amazing! Nothing like a hearty beef stew in the winter! Thanks for sharing at the What’s for Dinner party – and have a lovely Thanksgiving!
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another amazing recipe thank you. #SeniSal
What a great recipe, I love your blend of spices, all ones I love to cook with myself. It’s just reminded me I have diced steak needing to be used so I’m going to give this a try.
Looks delicious! I love cooking with red wine but only recently started adding it to things like beef stew and chili. I had always just reserved it for red pasta sauces, but it definitely adds a wonderful element to a rich dish.
Shelbee
http://www.shelbeeontheedge.com
Will definitely be trying this one out with the family. A real winter warmer with this current cold snap!
This looks really good and your photos are amazing! Thanks for sharing with Tasty Tuesdays. I am pinning this recipe to try later.
Thank you for joining the Happiness is Homemade Link Party.
At first I thought it didn’t sound that different from some of our typical stews in the states until I saw the allspice and clove. Now I’m dying to try it!!
Thanks for sharing with us at Fiesta Friday!
Mollie
love a good stew and love slow cooking. Will be trying this on the family soon. Thanks for the recipe.
This looks beautiful and tempting. I love when the meat is slow cooked. It has its own charm. Will give this a try sometime.
Looks pretty delectable. I’ll be bookmarking for sure. Love the recipe
I loathe drinking dry, red wine, but for stew, there is nothing better! Thanks for sharing your recipe with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinned!
Robin
The flavors in this stew will be fantastic! Thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
Miz Helen