Beef Stew Recipe
This classic comfort food recipe is simmered with red wine to add richness and complexity. Pair it with a dry, full-bodied red wine like a Bordeaux or Cabernet Sauvignon.
Ingredients
- 3 cups flour
- 2.5 lbs beef stew meat
- 4 tbls olive oil
- 1 lb baby carrots
- 10 small red bliss potatoes (quartered)
- 3 cloves garlic, minced
- 1/2 lb pearl onions (fresh or frozen)
- 4 cups beef stock
- 2 cups crushed tomatoes
- 2 cups dry red wine
- 1 tblsp dried basil
- 2 bay leaves
- 1 cup frozen peas
- salt and pepper to taste
Instructions
- Season the flour with salt and pepper. Coat beef with the flour.
- Add oil to Dutch oven and heat on medium-high. Brown meat on all sides and set aside. You may need to do this in batches.
- Add carrots, potatoes, and garlic to Dutch oven. If using fresh onions, add those as well. Cook on medium-high heat for 5 minutes, stirring occasionally.
- Add meat, tomatoes, basil, bay leaves, beef stock, and 1 cup of wine.
- Cover and simmer on the stove for 1 hour.
- Add remaining 1 cup of wine. Simmer for 3 more hours, covered.
- Remove bay leaves. Add frozen peas and frozen onions (if using). Add salt and pepper to taste.
Notes
This recipe also works in a slow cooker or Instant Pot. For a slow cooker, you'll need to brown the meat and soften the vegetables in a skillet first. Then transfer to the slow cooker.
In an Instant Pot, use the sauté setting for the meat and vegetables. Then use the slow cooker setting to simmer the stew.