Beef Stew With Red Wine (Spanish-inspired)


This post may contain automatically and manually added affiliate links to products. I may receive a small commission for purchases made through these links at no additional cost to you.

AuthorEwaCategory, , DifficultyIntermediate

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!

Yields6 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

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.

 1 kg Beef for stew (eg. chuck, round)
 700 g Passata/tomato puree (or 800g canned tomatoes)
 500 ml Dry or semi-dry red wine
 1 Large wine onion (or 2 medium)
 3 Garlic cloves (minced)
 1 Large leek (white and light green parts)
 3 Carrots
 3 tbsp Flour
 2 Bay leaves
 4 Allspice berries
 4 Cloves
 1 tbsp Smoked paprika (sweet)
 Salt and pepper, to taste
 Olive oil
To serve
 Potatoes (mashed, fried, baked)/Bread/Pasta to serve
 Fresh parsley to garnish (optional)

1

Cut beef into chunks and coat in flour. Finely chop an onion, slice carrots and leek.

2

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.

3

Add a little bit more of oil if needed and lower the heat to medium. Add onion and cook until translucent. Then, add garlic and cook for 1 minute more. Next, add leek. Cook for 4 minutes more, stirring often.

4

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.

5

Try and season to taste.

6

Serve!

Ingredients

 1 kg Beef for stew (eg. chuck, round)
 700 g Passata/tomato puree (or 800g canned tomatoes)
 500 ml Dry or semi-dry red wine
 1 Large wine onion (or 2 medium)
 3 Garlic cloves (minced)
 1 Large leek (white and light green parts)
 3 Carrots
 3 tbsp Flour
 2 Bay leaves
 4 Allspice berries
 4 Cloves
 1 tbsp Smoked paprika (sweet)
 Salt and pepper, to taste
 Olive oil
To serve
 Potatoes (mashed, fried, baked)/Bread/Pasta to serve
 Fresh parsley to garnish (optional)

Directions

1

Cut beef into chunks and coat in flour. Finely chop an onion, slice carrots and leek.

2

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.

3

Add a little bit more of oil if needed and lower the heat to medium. Add onion and cook until translucent. Then, add garlic and cook for 1 minute more. Next, add leek. Cook for 4 minutes more, stirring often.

4

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.

5

Try and season to taste.

6

Serve!

Beef Stew With Red Wine (Spanish-inspired)

(Visited 7 times, 1 visits today)