|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 3g||11%|
|Total Sugars 4g|
|Vitamin C 14mg||69%|
|*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.|
Slow-cooked beef stew is a wonderful way to make the most of tough meat cuts, as the slow simmer breaks down the collagen in the meat, making it juicy and tender. Flavored with red wine and chopped vegetables, this stew is a tasty and easy family meal. It keeps well overnight if you have leftovers, and can be frozen in individual containers for when you need a filling meal but have no time to cook. Serve with baked biscuits or warm crusty bread, and green salad.
Red wine and beef are a wonderful combination, and it's not random this culinary combination has been around for centuries. The tannins in the red wine, from the grape skins and seeds, complement the earthy flavor of the meat, while the fat in beef balances out the acidity in the wine. This perfect combo makes a great base for any stew, regardless of the vegetables and herbs you're using. Choose a wine you'd drink by the glass; it doesn't have to be the best in your bar, but if you're not willing to drink it, don't use it for cooking.
For keto and low-carb diets, skip the potatoes and flour. Make it gluten-free by skipping the flour for thickening the sauce, and also check the label of your beef stock, as most have wheat-based ingredients.
For the Beef:
2 pounds beef chuck (lean, cut into 1/2-inch pieces)
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Sauce:
3 tablespoons extra virgin olive oil
1/2 cup onion (chopped)
2 ribs celery (cleaned, thinly sliced)
2 cloves garlic
2 14.5-ounce cans diced tomatoes
1/2 cup dry red wine (burgundy, pinot noir, or cabernet)
2 cups beef broth
1/2 teaspoon black pepper (freshly ground)
1 teaspoon dried leaf thyme
1 cup potatoes (peeled, diced)
1/2 cup carrots (diced)
1/2 cup rutabaga (or turnip)
For Sauce Thickening:
3 tablespoons flour
1/4 cup water (cold)
1/2 bunch parsley (chopped)
Gather the ingredients.
In a large bowl, mix the beef with the flour, salt, and pepper. Toss until well coated.
In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the seasoned beef and cook, stirring, until browned.
Add the onion and celery and continue cooking until the onion is soft and fragrant.
Add the garlic, tomatoes, wine, and beef broth. Bring to a boil. Reduce the heat, cover, and simmer for 1 1/2 hours.
Once the cooking time is up, add the pepper, thyme, potatoes, carrots, and rutabaga or turnip, if using. Cover the stew and simmer for 35 to 45 minutes longer, or until all vegetables are tender.
In a small bowl, mix the flour and cold water.
Add the flour thickener to the pot and stir well. Continue cooking until the sauce has thickened, for about 10 minutes. Transfer to serving bowls and garnish with parsley, if desired.
Here are other options for you to choose from when making this beef stew:
- Use ground beef when you don't have much time, as it will cut the cooking time significantly. Cook onions and celery until onions are soft, add ground beef, and cook for 10 minutes. Add the seasonings and remaining ingredients but cook until the vegetables are soft, or about 45 minutes.
- For a decadent version, use 1 cup of beef broth instead of 2, and add 1 cup of heavy cream. Follow the recipe as is but add 1 teaspoon of chili flakes with the rest of the spices.
- Make the stew with venison. Follow the recipe in the exact same manner. Since venison has a lot less fat than beef, add 2 tablespoons of butter right before serving and mix well until the butter has melted.