Beef Stewed with Red Wine

Serve this classic stew with buttered noodles, mashed potatoes, or crusty bread.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 40 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 8 slices bacon, diced
  • 3 lbs. stew meat
  • 2 large yellow onions, divided
  • 4 cups red wine
  • 2 cups beef broth
  • 2 Tbsp. tomato paste
  • 3 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 16 oz. cremini mushrooms, cleaned and quartered
  • ½ cup (1 stick) plus 2 Tbsp. butter, softened
  • ½ cup all-purpose flour

Directions

  • Peel and dice 1 onion and set aside. Add the bacon to a large Dutch oven and fry it over medium heat until it renders its fat; use a slotted spoon to remove the bacon. Add the stew meat to the Dutch oven and cook, stirring occasionally, for 5 minutes. Add the diced onion to the rendered bacon fat and sauté for 3 minutes, or until transparent. Stir in the wine, broth, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and simmer for 2 hours.
  • Peel and thinly slice the remaining onion. Place onion in a large microwave-safe bowl along with 2 tablespoons of the butter; cover and microwave on high for 2 minutes. Add the mushrooms, cover, and microwave on high for 1 minute. Stir, cover, and microwave on high in 30-second increments until the mushrooms release their juices and the onion is transparent. Stir the mixture into the Dutch oven; cover and simmer for 20 minutes.
  • In a small bowl, mix the remaining ½ cup of butter together with the flour to form a paste; whisk in some of the pan liquid, a little at a time, to thin the paste. Strain out any lumps.
  • Increase the heat to medium-high and bring the contents of the pan to a boil. Whisk the butter and flour slurry into the Dutch oven; boil for 1 minute. Reduce the heat and simmer uncovered, stirring occasionally, until the pan juices have thickened, about 10 minutes.

Recipe Information

Serves: 8

Ingredients

  • 8 slices bacon, diced
  • 3 lbs. stew meat
  • 2 large yellow onions, divided
  • 4 cups red wine
  • 2 cups beef broth
  • 2 Tbsp. tomato paste
  • 3 cloves garlic, minced
  • 1 sprig fresh thyme
  • 1 bay leaf
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 16 oz. cremini mushrooms, cleaned and quartered
  • ½ cup (1 stick) plus 2 Tbsp. butter, softened
  • ½ cup all-purpose flour

Directions

  • Peel and dice 1 onion and set aside. Add the bacon to a large Dutch oven and fry it over medium heat until it renders its fat; use a slotted spoon to remove the bacon. Add the stew meat to the Dutch oven and cook, stirring occasionally, for 5 minutes. Add the diced onion to the rendered bacon fat and sauté for 3 minutes, or until transparent. Stir in the wine, broth, tomato paste, garlic, thyme, bay leaf, salt, and pepper. Bring to a simmer, reduce heat to low, cover, and simmer for 2 hours.
  • Peel and thinly slice the remaining onion. Place onion in a large microwave-safe bowl along with 2 tablespoons of the butter; cover and microwave on high for 2 minutes. Add the mushrooms, cover, and microwave on high for 1 minute. Stir, cover, and microwave on high in 30-second increments until the mushrooms release their juices and the onion is transparent. Stir the mixture into the Dutch oven; cover and simmer for 20 minutes.
  • In a small bowl, mix the remaining ½ cup of butter together with the flour to form a paste; whisk in some of the pan liquid, a little at a time, to thin the paste. Strain out any lumps.
  • Increase the heat to medium-high and bring the contents of the pan to a boil. Whisk the butter and flour slurry into the Dutch oven; boil for 1 minute. Reduce the heat and simmer uncovered, stirring occasionally, until the pan juices have thickened, about 10 minutes.

Nutrition Information

Nutrition Information
Amount per serving
Calories660
Total Fat34g
Saturated Fat17g
Cholesterol150mg
Sodium720mg
Total Carbohydrate17g
Dietary Fiber1g
Sugars4g
Protein45g