Red Wine Braised Beef Stew

The most comforting winter meal: Red Wine Braised Beef Stew. Although it is time consuming, it’s really easy to make considering how flavorful it is. A lot of the “cooking” time is it just chillin out in the oven. So don’t be intimidated! It’s nearly impossible to mess up. Tastes even better the next day so it is perfect to make the night before for Christmas Eve dinner when you are busy wrapping presents. Make sure you get lots of crusty bread to soak up that delicious sauce. YUM!

Add avocado oil to your dutch oven and once hot, add the beef. When browning the meat, do it in batches if needed. If you overcrowd the pan, the meat will steam and not brown!

Add the vinegar to the pot and use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom (this is deglazing the pan). Stir in the onion, garlic, and shallot, reduce the heat to medium, and cook, stirring occasionally, until the onion slices are translucent, 6 to 7 minutes. Stir in the tomato paste and ketchup and stirring and scraping the bottom of the pan to prevent sticking.

Add the beef with any accumulated juices to the pan. Sprinkle with the tapioca starch and stir the beef mixture for 1 minute to toast the starch. Add the beef broth, red wine, bay leaves, thyme, oregano, remaining 1/2 teaspoon salt, and a few twists of pepper and stir to combine. Bring the stew to a boil, cover, place in oven, and bake for 1 1/2 hours. Add the carrots and potatoes and cook until the meat is tender, about 1 hour.

Serve garnished with parsley and with crusty bread to soak up the amazing sauce!

AUTHOR: broccyourbody

Red Wine Braised Beef Stew

SERVES: 4-6 servings

TIME: 3 hours

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Ingredients

2 pounds beef stewing meat/chuck roast, fat trimmed off and cut into 1-inch cubes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons avocado oil, more if needed
3 tablespoons balsamic vinegar
1 yellow onion, sliced
4 garlic cloves, finely chopped
1 shallot, finely chopped
2 tablespoons tomato paste
2 tablespoons ketchup
2 tablespoons tapioca starch, cornstarch, or all-purpose flour
5 cups beef broth
1 cup red wine
2 bay leaves
2 tablespoons finely chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
3 large carrots, peeled and cut into 1-inch pieces
3 Yukon Gold potatoes, peeled and cut into 1-inch pieces
3 tablespoons chopped fresh parsley, for garnish
Crusty bread, for serving

Instructions

Preheat the oven to 325°F.
In a bowl, toss the beef with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
Heat the avocado oil in a large Dutch oven or other ovenproof pot with a lid over medium-high heat. Working in batches to not crowd the pan, cook the meat until well browned and crusted on all sides, about 3 minutes per side. If you overcrowd the pan, the meat will steam and not brown! Set the beef aside on a plate. Continue until all the meat has been browned,
Add the vinegar to the pot and use a wooden spoon or spatula to scrape up the browned bits stuck to the bottom (this is deglazing the pan). Stir in the onion, garlic, and shallot, reduce the heat to medium, and cook, stirring occasionally, until the onion slices are translucent, 6 to 7 minutes. Stir in the tomato paste and ketchup and stirring and scraping the bottom of the pan to prevent sticking.
Add the beef with any accumulated juices to the pan. Sprinkle with the tapioca starch and stir the beef mixture for 1 minute to toast the starch. Add the beef broth, red wine, bay leaves, thyme, oregano, remaining 1/2 teaspoon salt, and a few twists of pepper and stir to combine.
Bring the stew to a boil, cover, place in oven, and bake for 1 1/2 hours. Add the carrots and potatoes and cook until the meat is tender, about 1 hour. Discard the bay leaves. Taste and season with additional salt and pepper if needed.
Serve garnished with parsley and with crusty bread to soak up the amazing sauce!

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WHAT DID YOU THINK OF THIS RECIPE?

Kallie Galati says:

06.11.2023

This was my first time making a beef stew, and it is going straight to the top of my list of favorite recipes!! Followed the recipe to a T and it turned out amazing. As if it could get better, the leftovers were even better as it says in the recipe! Can’t wait to make again!

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