Beef Stew red wine beef stew for simple ingredients, but it’s a stunner! Economical and hearty, there’s no better way to see out the colder months.
Let it simmer away slowly on the stove or oven, speed things up using your pressure cooker, or set and forget with your slow cooker. Mop your bowl clean with Irish Soda Bread, a quick rustic no-yeast bread, or this incredible easy crusty Artisan bread! Close up of Beef Stew with a piece of beef in a spoon, partially falling apart. Beef Stew The Queen of Brown Food strikes again. Friday, and now a Beef Stew recipe today. I will never be a magazine editor.
A well made beef stew is a thing of beauty. Overhead photo of Beef Stew with carrots and potatoes in a casserole pot. Boneless beef rib also works very well. Beef Stew needs time for the flavour to develop.
Sauté onion, garlic, carrots and celery in the beef drippings so they soak up extra flavour. Add potatoes, bay leaves and thyme. The liquid will be covering the ingredients at this stage. 2 hours covered, until the beef is almost fall apart tender. Simmer for a further 30 minutes without the lid to allow the sauce to reduce and thicken. I usually make Beef Stew on the stove, but I’ve been known to rush it using a pressure cooker. Using the slow cooker is also really convenient, and sometimes I will use the oven, especially if I’m doing a bunch of other stuff on the stove.
Beef Stew in a white casserole pot ready to be served into bowls beside it. You’ll see in the recipe video how the base of my pot is basically entirely dark brown when I finish browning the beef. Cubes of beef chuck for Beef Stew – raw pieces sprinkled with salt and pepper on the left, and browning in a casserole pot on the right. Photo of Beef Stew over mashed potato in a rustic cream bowl. What to serve with Beef Stew I personally don’t serve stew with anything other than mashed potato.
I know, I know, I’m sooo boring! More slow cooked fall-apart meat I’m a big fan of slow cooked meats! Browse the Winter Comfort Food collection! Close up photo of a piece of bread being dunked into Beef Stew with Potatoes and Carrots.
The bread shows how thick the gravy sauce is. Overhead photo of Beef Stew over mashed potato in a rustic cream bowl. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Just a great, classic beef stew with meltingly tender beef smothered in a rich sauce. Be sure to brown the beef well – it’s key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. Stove, oven, slow cooker or pressure cooker.
2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke. 3 of the beef and brown aggressively all over – about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required. Turn down heat to medium high.
Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge. Add carrot and celery, stir for 1 minute to coat in flavours. Sprinkle flour evenly across surface, then stir to coat. Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
Remove lid and simmer for further 30 minutes or until sauce reduces slightly. Season to taste with salt and pepper. Beef – Any slow cooking cut of beef will work. Brisket and gravy beef will also work great.
Red wine adds to the depth of flavour of the sauce. Use a good value full-bodied red wine, like cabernet sauvignon or merlot. Use discount end of bin specials. The sauce does not taste winey at all, it completely transforms. If you can’t consume alcohol, substitute with more beef broth and 2 tsp brown sugar. Remove lid then return to oven for a further 30 – 45 minutes to reduce sauce. SLOW COOKER: Reduce beef broth by 1 cup.