Beef Stew with Red Wine

Beef Stew with Red wine is a hearty stew full of tender fall apart beef, vegetables, beef broth and red wine. It's the perfect cold weather comfort food!

Course Main Dishes

Cuisine American

Keyword beef, comfort food, red wine, soup, stew

Prep Time 10 minutes

Cook Time 2 hours 50 minutes

Total Time 3 hours

Servings Servings

Calories 398kcal

Ingredients

Ingredients:

2/3 cup flour
2 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds beef chuck roast fat trimmed and cut into bit size pieces
1/4 tablespoons olive oil
6 cloves garlic chopped
8 cups beef broth
2 cups red wine I used Pinot Noir
4 bay leaves
4 celery stalks diced
2 carrot peeled and diced
2 cup sliced crimini mushrooms
2 russet potatoes diced
1 tablespoon cornstarch
2 tablespoons cold water

Instructions

In a resealable plastic bag combine flour, salt, black pepper and garlic powder. Add in stew meat, seal bag and toss to coat.
Heat olive oil in a dutch oven or other large soup pot over medium heat. Add beef and cook until browned, about 5 minutes. Add garlic, cook for 30 seconds.
Stir in beef broth and red wine. Be sure to scrape up all of the flavor bits from the bottom of the pot. Add in bay leaves. Turn heat to medium-low and simmer for 2 hours, skimming fat and foam occasionally.
After two hours, stir in celery, carrots, mushrooms and diced potato. Cook for 25-30 minutes or until potatoes are tender.
Dissolve cornstarch in cold water to make a slurry. Pour slurry into stew. Bring to a boil and simmer for 20 more minutes. Broth will thicken.
Ladle into soup bowls and serve hot.

Notes

Nutrition facts are for estimation purposes only.

Nutrition