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Beef Stew with Red Wine recipe

Beef Stew with Red Wine recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak
  • Stewing steak

The beef in this stew is meltingly tender. It's the perfect food for the cold winter months.

13 people made this

IngredientsServes: 8

  • 1 (750ml) bottle red wine
  • 1 onion, finely chopped
  • 250g bacon, diced
  • 3 garlic cloves, finely chopped
  • 500g button mushrooms
  • 750g diced beef stewing steak
  • 750g carrots, sliced
  • 1 bouquet garni (parsley, bay leaf and thyme)

MethodPrep:15min ›Cook:2hr15min ›Ready in:2hr30min

  1. In a large cast iron saucepan, cook the bacon over medium heat for 5 minutes.
  2. Add the onion and garlic and saute for a few minutes. Then add beef, saute for 5 minutes.
  3. Add red wine, mushrooms, carrots and bouquet garni. Cover and simmer over very low heat for 2 hours.
  4. If required, remove the lid and reduce the sauce until it's thick enough to coat the back of a spoon. Serve

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Reviews & ratingsAverage global rating:(5)


Red Wine Beef Stew

A comforting, classic beef stew with a rich red wine sauce.

Serves 4

Prep time 10 min.

Cook time 2 hours and 30 min

Ingredients

3 lbs. boneless beef chuck roast, cut into 1 1/2-inch cubes

1 tsp. each salt and ground black pepper

1/3 cup all-purpose flour
1 cup dry red wine
1 carton (32 oz.) College Inn® Beef Broth

4 fresh thyme sprigs or 1/2 tsp. dried thyme

1 bag (14 oz.) frozen pearl onions

2 1/2 cups baby carrots (about 12 oz.)
1 cup frozen peas

2 Tbsp. chopped fresh parsley, optional

Directions

Toss beef with salt and pepper. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium heat. Brown beef, working in 3 batches, 4 to 5 minutes per batch. Transfer to a large bowl and toss with flour set aside.

Add wine to pan, scraping up browned bits from the bottom. Simmer 3 to 5 minutes or until wine is reduced by about half. Stir in broth and thyme.

Add meat and any remaining flour to pan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour. Stir in onions and carrots and cook, uncovered, 1 hour. Add peas and warm through, about 1 minute. Garnish with parsley, if desired.


Beef Stew with Red Wine

Ingredients US Metric

  • 2 tablespoons extra-virgin olive oil
  • 1 large (12 oz) yellow onion, halved and thinly sliced
  • 12 medium garlic cloves, smashed and peeled
  • 2 cups dry red wine
  • 3 tablespoons store-bought or homemade tomato paste
  • 2 sprigs fresh rosemary, plus 1 1/2 teaspoons minced
  • 4 pounds boneless beef chuck roast, trimmed and cut into 1 1/2-inch (4-cm) chunks
  • Kosher salt and coarsely ground black pepper
  • 3 tablespoons all-purpose flour

Directions

Grab your 6-quart Instant Pot and select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 7 minutes.

Add the red wine and cook, stirring and scraping up any browned bits, until reduced to about 1/2 cup, 12 to 15 minutes.

Stir in the tomato paste, rosemary, and 1 tablespoon pepper. Stir in the beef and 2 teaspoons salt and then distribute in an even layer.

Press Cancel, lock the lid in place, and move the pressure valve to Sealing. Select Pressure Cook or Manual make sure the pressure level is set to High. Set the cooking time for 25 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid.

In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then whisk it into the pot. Select Normal/Medium Sauté. Stirring occasionally, bring to a simmer and cook until slightly thickened, 6 to 8 minutes.

Press Cancel to turn off the pot, then stir in the minced rosemary and 1 to 1 1/2 tablespoons pepper. Taste and season with salt.

Oven-Braised Method

No Instant Pot? No worries! This stew can easily be made in your oven. In a Dutch oven, brown the meat in batches, set the meat aside, and follow the recipe above. After returning the meat to the Dutch oven, cover and cook at 325°F (163°C) until tender, checking occasionally and adding a little beef stock or water if the liquid level is low, 90 to 110 minutes. Continue the recipe from step 5 on your stovetop.

Recipe Testers' Reviews

Alexandra Burghardt

Oh, my. This is a fabulous dish, and might just be my go-to beef stew from now on. The ingredients are so humble, but the result is superb. The pressure-cooked meat was perfectly tender, falling apart, juicy, and imbued with aromatics.

I used a Bordeaux. The minimal seasonings let excellent quality meat shine here. It took a full 18 minutes to come to pressure and I was anxious that it was never going to get there. I would recommend to add a bit more liquid next time. Perhaps 1/2 cup of the reduced wine just wasn't enough for the large quantity of meat.

Also, the leftovers are wonderful and are sustaining us through the declining temperatures. This will be a go-to dish during the winter months, paired with mashed potatoes or homemade biscuits.

We served it with:
Night 1: Biscuits and roasted Brussels sprouts
The stew is wonderful to dip homemade biscuits in!
Night 2: Mashed potatoes—fabulous!

The dish is not particularly beautiful I would garnish it with parsley next time.

Tricia M.

This is a wonderful, thick, full flavored stew. I don’t think I’ve ever made a recipe that uses pepper in this way…why?! It created such wonderful flavor in this dish! It was reminiscent of something familiar, but I can’t recall a dish I’ve made that produces this unique flavor. (If I could guess, maybe I had something with a similar flavor in Italy?!) This surprised me, because the ingredients are not anything new, yet all together, with that amount of black pepper, it was totally different. This is not a sharp pepper, but a deep, round, in your entire mouth spiciness. I love spicy, but I don’t want my taste buds to be numb—I like to be able to taste other flavors. This is that kind of pepper! As you can tell, the flavor totally surprised me in the best way.

I made this in a Le Creuset enameled cast-iron dutch oven. I used a Montepulciano d’Abruzzo. I followed the slow method pretty closely. When I first added the meat, there wasn’t much liquid in the casserole and I thought I would have to keep a close watch and add more liquid. After about 20 minutes, I added 1/3 cup water. I checked after another 20 minutes and the ingredients had exuded enough liquid that I did not add more. I checked after another 15 minutes, and no extra liquid was needed—and it never needed any extra after the first 1/3 cup. I do recommend adding the 1/3 cup, though, right at the start of the long cooking to prevent any initial scorching.

After 7 1/2 hours, the meat was beautiful and tender, and some pieces were falling apart, so if cooking in a Dutch oven, I would recommend checking it after about 5-6 hours for tenderness. It actually produced a nice combination of whole pieces and some meat falling apart, but with subsequent reheating, there were few large pieces.

I added the initial 1 tablespoon pepper, and at the end, I added 1 tablespoon more, (as opposed to 1 1/2 tablespoons), (so 2 tablespoons total in the recipe for me) and the flavor was perfect for my taste—this yields a deep, pleasant, warming, peppery taste. Maybe I’d add the extra 1/2 tablespoons next time, but the pepper was so wonderful with 2 tablespoons total I’m not sure I would change a thing.

We had it with polenta and it was amazing. We had some leftovers over pasta, like a ragu! I agree, as the recipe notes, it would also work with mashed potatoes. Rosemary complements well and should not be skipped—it adds further deep woody flavor. Red wine went perfectly with it. This is for a homey, warm, feel like you’re in Italy during wild boar season recipe!

Daniela Trapani

I really love how anything cooked in a pressure cooker defies the laws of physics. I made the "fast" version of this recipe and the meat was tender and falling apart in less than an hour but tasted like it had been cooking for hours! I do think 12 cloves of garlic is a bit overkill and 4 to 6 would be plenty.

I gave it another 12 minutes at high pressure because I wasn't satisfied with the level of doneness at 25 minutes. I served it with polenta and steamed rapini and my husband declared that the meal was almost too fancy to eat on a weeknight. I declare that a success! I used Baco Noir.

I made the fast method I cooked it for 25 mins high pressure natural release for 20 mins. and when I opened the lid, the meat wasn't as tender as I would have liked, so I sealed it up again for another 12 mins at high pressure and quick release. It was perfect. so I would probably instruct cooks to use high pressure for 35 mins.

I served it with polenta and steamed rapini. This serves 6 to 8 people. It was VERY hearty. I would say this could easily be cut in half.

Craig Relyea

As the weather is turning colder, one’s mind turns to a good stew or soup. I’ve spent time in Tuscany, and yet never came across this particular recipe before. My Instant Pot cooker was purchased many years ago and had been collecting dust in the pantry, so it was fun to pull it out and test drive it again. Cooking this beef stew in the Instant Pot turned my typical all-day braise into a very quick and easy dinner.

There are really no special ingredients required for this dish. I did use a nice Tuscan wine for the recipe, and I ground up peppercorns in my spice grinder to get as fresh pepper as possible for a nice peppery bite. It did take a bit longer for my cooker to achieve pressure, it may be the age of my unit has something to do with that, but the overall time from sealing the lid to releasing the steam was almost an hour, so be sure to add a bit more time if in a hurry.

I used a Tuscan red blend. I did scoop off as much of the beef fat as possible by hand, then I poured the rest of the broth into a fat separator to remove as much fat as possible from the dish. Whisking the flour and broth into a slurry works wonders, as its final result was a nice, smooth gravy for the beef. Next time, I might place the stew in the fridge for a few hours to let the fat coagulate, then remove it, bring the stew to a simmer, and add the slurry.

The stew is very thick and yet mildly spicy with pepper that lingers a bit after each bite. I served it with smashed olive oil-roasted red potatoes and butter roasted carrots to give the stew a bit more texture.

Michelle Stein

Colder weather brings warmer clothing to wear and warmer dishes to savor. This Tuscan beef stew suits this season to a tee. Laced with delicious Chianti, fresh spices, and herbs, the aromas wafting from my kitchen this chilly weekend helped to bring some welcomed warmth.

I was fortunate enough to visit a wonderful butcher shop in Panzano, Italy, 2 years ago. We were treated to watching a classic pepsoso prepared early in the day, and lucky enough to return to enjoy it at dinner time. Interestingly, scraps of beef butchering were the go-to ingredient there, nothing wasted in Italy, and rather than use an Instant Pot, it was slowly braised in a large iron kettle for most of the day, left to bathe in delicious wine and herbs, just as is called for in this recipe.

The trimming of the chuck roast to 4-cm chunks was just perfect. I chose to use the low-and-slow method and braised it in the oven at 325°F.

This stew is a wonderful addition to anyone's savory winter cache. It all worked beautifully, was wonderfully simple to prepare, and brought back some delightful memories that I never thought I would be able to replicate. With travel restricted, this will be your virtual trip to Tuscany!

I used a Chianti Reserva. I put the pot, covered, in the middle of the oven and tested the chuck after 1 hour. It was still tough. I then tested it at 20-minute intervals, rotating it 180° each time. Total time in the oven, from start to finish was 1 hour and 50 minutes. The meat was just beautifully cooked at that time, with a little resistance but intact.

I was able to cool the pot on the counter and then refrigerated the stew until the following afternoon. I then removed it and skimmed off the solidified fats from the surface. I slightly heated it and whisked the slurry of 3 tablespoons flour with 6 tablespoons cooking liquid. I added this gradually and found that using 2/3 of this mixture was enough to thicken the stew nicely after 6 to 8 minutes, as noted. It was then heated through.

I think the stew would generously serve 6. Certainly, some root vegetables could be added, which would help to stretch the dish. I served it with smashed butternut squash and freshly made Tuscan bread.

Daisy Lewis

This was an amazing dish! It was perfect for a cold fall evening. I love the ability to cook it for a weeknight dinner or let it simmer all day while at work or playing in the snow. It has flavors that remind me of bourguignon but a richness all it's own. I was really skeptical about the large amounts of rosemary and black pepper, but the end product was so well balanced!

It's also classy enough for an effortless dinner party, and it would appear you spent the whole day in the kitchen. I can see myself making this often. I used cabernet sauvignon. I served it with goat cheese polenta and it was amazing.

Deborah Wallace

I can’t say much more than that I thought this was delicious. The combination of beef and pepper in an incredibly rich and satisfying sauce is something I’m looking forward to again for dinner on a cold winter night. On top of that, it was so easy to put together. Trimming the fat from the chuck roast took a little bit of time, but my goal was to get rid of as much of the large areas of fat as possible. Given the amount of marbling throughout the cut, it was challenging to accomplish without removing portions of the beef as well, but still worth the effort. I chose the fast method for this recipe and the timing was perfect for producing extraordinarily tender meat and for almost all the steps.

I used pinot noir. I ground whole peppercorns to a coarse texture using an electric grinder. The noticeable bits of pepper in the stew were definitely a high point for the flavor and texture they added. I served it with soft polenta.

Lisa Amtower

I made this last night using the 15th-century method of my Dutch oven. The recipe was easily modified and came together perfectly. Black pepper is one of my favorite spices so this will be in the rotation for the winter.

First I browned the beef in 5 batches and salted it as I went. I used a Salcheto Chianti (super smooth!) and simmered for 15 minutes. While that was simmering I used a mortar and pestle on 1 tablespoon of peppercorns. When the wine was reduced to 1/2 cup, I added the tomato paste, rosemary sprigs, pepper and the beef with all of its juices. There wasn't a lot of liquid in the pot so I did add 1 cup of beef stock. I gave everything a stir, put the lid on and put the pot in a 325°F convection oven for 1 hour and 15 minutes.

What came out was heavenly. The sauce was absolutely luscious and I almost skipped adding the flour and sauce mixture, but I did and simmered it for 8 minutes to smooth everything out. I added the additional tablespoon of cracked pepper and minced rosemary. My husband requested quinoa instead of mashed potatoes and the stew was fantastic. The warm rosemary and tomato flavors and the spicy pepper are perfect complements to the tender beef.

I just had a small bowl for lunch and the pepper is a bit more pronounced but I don't mind that at all. Mashed potatoes would be an excellent choice with this. For such simple ingredients, this is a luscious and complex stew.

Lisa Ward

I don’t know if I can make beef stew any other way after this. It was so easy, so flavorful, and so fast. I used the faster pressure cooker cooking method and the finished product was flawless.

Take care to buy a nice wine because it definitely plays a part in marrying the flavors of the pepper and rosemary. I used a smoky Chianti that worked wonderfully (and tasted nice to drink with the stew as well). The meat was perfectly tender after the recommended cooking time. I served it over mashed potatoes for a very rich and filling dinner.

Even though this is the fast method, it still took me about an hour and a half. My Instant Pot seems to take a while to come up to pressure. Still shorter than a stew slowly bubbling away all day on the stove!

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Comments

As someone already said, there is not much more to say than this was Delicious! This will be my go to for beef stew. I used the oven-braised method and found everything came together easily. I served with mashed potatoes but will try the homemade biscuits next time. Thanks for another tasty dinner.

You’re welcome, Tannis! Thank you for taking the time to let us know.


How To Make Beef Stew

  • To make the best beef stew it is important to brown the beef. Do not skip this step. A good stew is made by building layers of flavor.
  • For this easy beef stew in red wine I use beef chuck that I cut up into 1-inch cubes.
  • Pat dry the meat before seasoning it and dredging in flour. This will ensure a nice golden crust.
  • I use a Dutch oven for this stew recipe. You can use any heavy bottom pot that is oven safe.
  • Brown the meat in batches to prevent over crowding the pot. You want to get a good sear instead of steaming the meat!

  • In the same pot, saute the onions, carrots and garlic.
  • Deglaze the pot by adding the wine and scraping the brown bits from the bottom of the pot with a wooden spoon.
  • Add the tomato paste and mix to combine. Return the beef to the pot and all its collected juices. Add the broth and herbs.
  • Transfer the pot to the oven and cook for about an hour or until the beef is tender.
  • I like to brown the mushrooms in butter before adding it to the stew. The mushrooms absorb so much of the buttery goodness that I don’t mind this simple step at all! If you are not using mushrooms, you can skip this step.
  • Remove the stew from the oven and add the mushrooms, peas and onions and cook in the oven for another 15 minutes.

Beef Stew in the Crock Pot

  • When cooking the beef stew in the slow cooker you must brown your beef and vegetables before adding them to the crock pot.
  • You can use a cast iron skillet to get a good sear on the beef.
  • I like to deglaze the pot/skillet where the beef was seared with wine to take advantage of all the flavor built up at the bottom.
  • Transfer the beef, vegetables and wine to the crock pot and cook on low for 6 to 7 hours, adding the mushrooms and onions one hour before the stew is done.

This Beef Stew in Red Wine is the perfect make ahead meal. You can make it and save it in the refrigerator for 1-2 days. It also freezes well. Just thaw it in the refrigerator overnight.

I love serving this delicious homemade beef stew over creamy polenta, over noodles or with some crusty French bread to soak up all the delicious gravy!

Kathy’s Notes

  • Use any any red wine you would drink (because most likely, if you are like me – you will drink the left over wine!) Pinot Noir, Merlot, Cabernet or any red blend are good options.
  • You can use this Slow Cooker Beef Bone Broth in this recipe.
  • Take a look at these delicious stews!
    Chile Colorado Beef Stew
    Beer Braised Brisket with Vegetables
    Chicken Cacciatore
    Irish Lamb Stew

Things You May Need

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Ingredients

  • 2 cups (500ml) homemade chicken stock or store-bought low-sodium broth (see note)
  • 4 packets unflavored powdered gelatin (3 tablespoons plus 1 teaspoon 30g) (see note)
  • 2 tablespoons (30ml) vegetable oil, plus more as needed
  • 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
  • Kosher salt and freshly ground black pepper
  • 1 1/4 pounds carrots (600g about 3 large), 1/2 pound (250g) peeled and split lengthwise, 3/4 pound (350g) cut into large dice (about 1 1/2 cups)
  • 1/2 pound yellow onions (250g about 2 medium), peeled and split in half through the root
  • 4 medium cloves garlic, lightly crushed
  • 1/4 cup (60ml) cognac or brandy (optional)
  • 3 cups (750ml) dry red wine
  • 1 tablespoon (15ml) Asian fish sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 bouquet garnis (about 4 sprigs thyme, 3 sprigs parsley, and 1 bay leaf, tied together with kitchen twine)
  • 2 tablespoons (20g) all-purpose flour
  • 1/4 pound (110g) slab bacon or salt pork, cut into 1- by 1/4- by 1/4-inch sticks (see note)
  • 1 pound cremini mushrooms (450g), woody stems trimmed if necessary and caps quartered
  • 8 ounces white and/or red pearl onions (225g), peeled
  • Minced flat-leaf parsley leaves and tender stems, for garnish

Recipe Summary

  • 2 tablespoons olive oil
  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 8 ounces cremini mushrooms, quartered
  • 2 cups sliced red onion (from 1 red onion)
  • 3 medium carrots, cut diagonally into 1/2-inch pieces
  • 6 garlic cloves, smashed
  • 1 cup dry red wine
  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
  • 2 bay leaves
  • 12 ounces baby gold potatoes (cut any larger potatoes in half)
  • 2 1/2 cups beef stock, divided
  • 2 tablespoons all-purpose flour
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons thinly sliced fresh chives

Heat 1 tablespoon oil in a large skillet over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to skillet, and cook, until browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a 6-quart slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.

Add mushrooms to skillet, and cook, stirring often, until browned, 5 minutes. Transfer to a plate, cover, and refrigerate. Add red onion and carrots to skillet. Cook, stirring occasionally, until red onion begins to brown, about 5 minutes. Add garlic cook, stirring often, until fragrant, about 1 minute. Add red wine cook until liquid has almost evaporated, about 4 minutes, stirring and scraping to loosen browned bits from bottom of skillet. Add red wine mixture to slow cooker with beef. Stir in herb bundle, bay leaves, potatoes, and 2 cups stock. Cover and cook on LOW for 7 hours.

Whisk together flour and remaining 1/2 cup stock in a small bowl whisk into mixture in slow cooker until incorporated. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Increase slow cooker heat to HIGH, and cook, uncovered, until slightly thickened, about 15 minutes. Turn off slow cooker remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.


Beef Stew with Red Wine recipe - Recipes

First, I want to thank all of you for the kind words and topic suggestions you left after my post last week. I loved your ideas and will try my best to cover many of them throughout the year. I got a number of meal planning questions and I will try to share some of my process over several posts. Meal planning is one of those tasks that I can love (when I'm brimming with ideas for new recipes to try) or I can dread (when I'm lacking inspiration or creativity). I by no means have it mastered. I'll get frustrated that I need to consult a recipe to confirm the ingredients on a dish I've made a million times or I dare to ask Jimmy what he's craving for dinner and he almost always he suggests tacos. I so rarely make tacos, so I'm not sure why they are always top of mind for him. I think I'd fall over if he said chicken picatta or penne vodka. The point is, meal planning takes effort and some weeks you have it and others you don't. There isn't a single perfect system, but the more organized my recipes are the better off I am. (They are rarely organized.) I've been working on my pinterest boards and slowly moving all my recipes into better defined categories. Up till recently everything was filed under "Yummy". So creative. Ha. The other thing I value greatly is having a set of go-to, staple menu items, like my Vegetable Soup or Ina's Spicy Turkey Meatballs or my Sunday Roast. With each season I have a short list, maybe 10 recipes or so, that are on regular rotation, they help fill in the blanks when I can't think of what to make for dinner. This stew recipe will be a new addition to that round up.

I made this stew on Friday, when it was bitterly cold and we were inside all afternoon. The house smelled incredible (hello, 12 cloves of garlic!) and watching Jimmy take a deep inhale when he walked in the door after work was exactly the reaction I was hoping to get. Everyone in my family licked their bowls clean (worthy of a victory dance because I have children that can occasionally be prone to pickiness.) I think this might be my favorite stew recipe, ever. (Sorry Ina, I love your Beef Bourguignon so much, but the mushrooms and pearl onions aren't a favorite with my crew.) My key is to use high quality meat (I like Fresh Market), especially in a stew where it cooks for hours and a great tasting wine, I like a dry red in stew, like a Pinot Noir.

This recipe was adapted from the Cooking Light recipe for Beef Daube, my biggest changes were in the preparation steps and the amount of seasoning. Enjoy. This is what I call "I love you food", a slow, unhurried, earthy meal, that says I just want to take care of you. It is one that I will make time and time again.

Recipe | Provencal Beef Stew with Red Wine
(adapted from here)


Ingredients

  • 1 3-lb. boneless beef chuck roast
  • 2 Tbs. extra-virgin olive oil
  • 2 slices thick-cut bacon, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 8 oz. shallots (8 to 10 medium), thinly sliced (about 2 cups)
  • 2 Tbs. brandy, such as Cognac
  • 2 Tbs. tomato paste
  • 2 to 3 cloves garlic, finely chopped (2 to 3 tsp.)
  • 2 tsp. herbes de Provence
  • 2 cups hearty red wine, such as Côtes de Provence or Côtes du Rhône
  • 1 14.5-oz. can whole, peeled tomatoes
  • 4 strips orange zest (2-1/2 inches long, removed with a vegetable peeler)
  • 1 lb. slender carrots, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
  • 1/4 cup coarsely chopped fresh flat-leaf parsley

Start by searing bacon in a cooking pot. The bacon fat needs to be extracted from it. Make sure that you stir once in a while to cook the bacon evenly.

Add the chopped onion once there is enough bacon fat. Cook until slightly soft, which is around 25 seconds. The minced garlic goes next. I usually cook these until the garlic browns a bit.

Adding the beef is the next thing to do. Saute until the outer part turns light brown. I am using beef chuck for this recipe. This cut of beef takes a while to tenderize, but it is full of flavor. You may use sirloin or other tender cuts of beef if you want your stew to be done quicker.

Add tomato paste and then pour red wine into the pot. These two ingredients make a good combination. Also, pour beef broth into the pot. You can simply use water if beef broth is not available. I suggest using a piece of beef bouillon (beef cube) to make the dish tastier.

Put the carrot and thyme into the pot. Cover and boil it between low to medium heat until the beef tenderizes. It may take up to 3 hours depending on the quality of the beef. You can also cook it in low heat for best result, but it will need extra time to tenderize. On the other hand, you can use a pressure cooker to cook it quickly.

Put the pearl onions and cook for 5 to 7 minutes. Season your dish with salt and pepper.

Enjoy this dish with either rice, mashed potato, or baguette. You might also like to try our other beef stew recipe.


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