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Best Beef Stew in Red Wine Sauce

Best Beef Stew in Red Wine Sauce for Cozy Nights In

This Best Beef Stew in Red Wine Sauce is a heartwarming dish that combines tender beef and a rich, flavorful sauce for a perfect cozy night in.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Chuck Substitute with portobello and shiitake mushrooms or seitan for a vegetarian option.
  • 2 tablespoons Olive Oil Use as needed for browning.
  • 1 large Onion Chop finely for even cooking.
  • 3 cloves Garlic Mince to release natural oils.
  • 2 tablespoons Balsamic Vinegar No direct substitution needed.
  • 2 tablespoons Tomato Paste Essential for flavor with no substitution.
  • 1/4 cup Flour For gluten-free, use cornstarch or arrowroot powder.
  • 1 cup Red Wine For alcohol-free, use vegetable broth plus red wine vinegar.
  • 4 cups Beef Broth Substitute with vegetable broth for a vegetarian option.
  • 2 medium Carrots Cut into uniform pieces.
  • 2 medium Potatoes Cut into uniform pieces.
  • 1 leaf Bay Leaf Remove before serving.
  • 1 teaspoon Thyme
  • 1 teaspoon Sugar Use sparingly to adjust flavor.
For Serving
  • 2 tablespoons Fresh Parsley Chop finely before sprinkling on top.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. Pat the beef chuck dry and season generously with salt and pepper.
  3. In a large Dutch oven, heat olive oil and brown the beef in batches.
  4. Sauté chopped onions and minced garlic in the same pot until soft.
  5. Pour in balsamic vinegar and let it simmer for about 5 minutes.
  6. Stir in tomato paste and flour, cooking until incorporated.
  7. Pour in red wine and beef broth, then add bay leaf, thyme, and sugar.
  8. Once boiling, return the beef to the pot and cover with a lid.
  9. Braise in the oven for about 2 hours, stirring occasionally.
  10. Add chopped carrots and potatoes, cover, and return to the oven for another hour.
  11. Check for doneness, remove the bay leaf, and adjust seasoning if necessary.
  12. Garnish with freshly chopped parsley before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 250IUVitamin C: 12mgCalcium: 40mgIron: 5mg

Notes

Let the stew sit overnight for deeper flavors. Brown the beef properly and add liquids carefully.

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