Beef and Red Wine Stew With Rosemary

Beef Stew With Red Wine
Diana Rattray
  • Total: 95 mins
  • Prep: 20 mins
  • Cook: 75 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
490 Calories
18g Fat
37g Carbs
39g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 490
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 101mg 34%
Sodium 980mg 43%
Total Carbohydrate 37g 13%
Dietary Fiber 5g 19%
Protein 39g
Calcium 146mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This flavorful beef stew is the perfect meal for a potluck. It's easy to prepare this one pot meal with stewing beef, broth, rosemary, vegetables, and a little red wine. This classic stew is simmered by stove top and the savory aromas will have your loved ones asking, "Is it ready yet?"

This recipe is also ideal for camping—whether you choose to cook on a portable propane stove or simmer over glowing campfire coals. It's a fantastic choice for eating outdoors, especially on cool, crisp evenings. A Dutch oven is the most ideal vessel for this dish, but a saucepan works just as well.

Serve this beef stew with hot biscuits or crusty bread for a delicious, satisfying meal. The bread will come in handy because you won't want to leave a drop of sauce in your bowl.

In the rare instance when you have some stew leftover, don't fret as it's often even more delectable on the second day.

If you'd like to add a touch of umami flavor, include a handful of your favorite sliced mushrooms along with the rest of the vegetables.

Ingredients

  • 1 1/2 pounds stew beef
  • 3/4 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 to 2 tablespoons extra virgin olive oil (or canola oil)
  • 2 ribs celery (sliced)
  • 1 medium onion (diced)
  • 1 to 2 medium carrots (sliced)
  • 1 clove garlic (minced)
  • 2 cups beef broth
  • 1 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
  • 1/2 teaspoon fresh rosemary (chopped, or a dash of crumbled dried rosemary)
  • 1 (15 ounce) jar small onions (or 10 to 16 ounces frozen small onions, thawed)

Steps to Make It

  1. Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.

  2. Heat oil in a large saucepan or Dutch oven over medium heat. Add beef to hot oil and cook, flipping with a spatula or tongs every 2 minutes, until lightly browned on all sides.

  3. Add the diced onion and celery; continue cooking, stirring, for about 3 minutes.

  4. Add carrots, garlic, broth, wine, and rosemary; bring to a boil.

  5. Reduce heat to low; cover and simmer for 30 minutes.

  6. Add drained or thawed whole small onions. Continue cooking for about 20 to 30 minutes, or until beef is tender.

  7. Serve with biscuits, warm bread, or hot cooked noodles.

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