Slow Cooked Red Wine Beef Stew

Slow Cooked Red Wine Beef Stew

Slow Cooked Red Wine Beef Stew

A rich French-style beef stew with red wine and vegetables. You’ll love the hearty flavors and it’s so easy to make in a Dutch oven, low and slow! Serve this stew with wide egg noodles or simply with crusty bread and a salad.

Serve the stew over wide egg noodles, parmesan polenta or with crusty bread alongside for hearty meal!

  • Preparation Time 25 minutes
  • Cook Time 2 hrs 30 minutes
  • Total Time 2 hrs 55 minutes
  • Course Meat
  • Cuisine French
  • Servings 6 servings

Ingredients for Slow Cooked Red Wine Beef Stew

Stew

  • 3 pounds (1350 g) beef chuck roast
  • 1 tablespoon kosher salt, or 1 ½ teaspoons table salt
  • 3 tablespoons (45 g) olive oil
  • 2-3 shallots, finely chopped (1 cup)
  • 3 tablespoons (45 g) all-purpose flour
  • 1 tablespoon (15 g) tomato paste
  • 4 whole garlic cloves, peeled
  • ½ teaspoon freshly ground black pepper
  • 1 ½ cups (375 ml) hearty dry red wine, such as syrah, merlot or Cotes-du-Rhone
  • 1-2 cups (250-500 ml) beef or chicken broth
  • 2 bay leaves and 4 sprigs each thyme and rosemary, tied into a bundle with string

Vegetables

  • 1 pound (459 g) carrots , peeled and sliced into 2-inch chunks
  • 2 leeks, chopped
  • 1 fennel bulb, stems and tough outer layers trimmed, sliced into ½-inch wedges
  • 2 stalks celery, chopped
  • 1 tablespoon (15 ml) extra-virgin olive oil
  • ¼ cup chopped fresh parsley
  • ½ teaspoon kosher salt

Instructions for making Slow Cooked Red Wine Beef Stew

  1. Heat oven to 350 (175C) degrees with the rack in the center.
  2. Prep the beef: Trim the meat of excess fat and slice into 3-inch chunks. Season evenly on all sides with 2 teaspoons salt.
  3. Heat the oil in a large Dutch oven or heavy casserole over medium-high heat. Sear the beef in batches until browned. Remove to a platter.
  4. Lower the heat to medium and add the shallot to the pot. Cook 5 minutes, stirring every now and then, until softened. Return the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
  5. Bring to a simmer, then add enough broth to just cover the beef. Toss in the herb bundle. Cover the pot with a sheet of parchment or foil, then top with the pot lid.
  6. Place in the oven to braise for 2 ½-3 hours. The cooking liquid will be slightly reduced and the meat should fall apart when prodded with a fork.

Cook the vegetables

  1. Put the carrots, leeks, fennel and celery in a large skillet with ¼ cup water, 1 tablespoon extra-virgin olive oil and 1/2 teaspoon salt. Place over high heat until the water boils. Lower heat to a simmer. Cover the pan and cook until the vegetables are tender but still colorful, about 10-12 minutes.
  2. To serve, stir the vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired. Sprinkle with the parsley.

Notes

  • Use a 5-6 quart capacity pot.
  • The stew will keep for up to 5 days in the refrigerator. When reheating, add a bit more stock or water to the stew as the sauce will thicken as it cools.

Nutrition’s for Slow Cooked Red Wine Beef Stew

Serving: 1serving | Calories: 631kcal | Carbohydrates: 22g | Protein: 46g | Fat: 36g | Saturated Fat: 13g | Sodium: 786mg | Potassium: 1329mg | Fiber: 5g | Sugar: 6g | Vitamin A: 13470IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 7mg

Summary
Slow Cooked Red Wine Beef Stew Recipe
Article Name
Slow Cooked Red Wine Beef Stew Recipe
Description
Slow Cooked Red Wine Beef Stew Recipe
Author
Publisher Name
slow cook recipe
Publisher Logo

Leave a Reply

Your email address will not be published.