Drunken Beef Stew with Red Wine Recipe
This Beef Stew with Red Wine is studded with tender beef and wrapped in a rich and thick wine sauce. Get out your crusty bread—you’re going to need it!
Servings: 6
Calories: 598kcal
Ingredients
- 3 tablespoons butter
- 2 pounds beef stew meat
- 1 ½ teaspoons salt divided
- ¾ teaspoon ground black pepper divided
- 2 tablespoons flour
- 750 milliliters red wine 1 bottle, such as Pinot Noir, Merlot, Cabernet Sauvignon, or Shiraz
- 1 cup vegetable or beef broth
- 1 pound red potatoes quartered
- 10 ounces pearl onions peeled
- 4 large carrots peeled and chopped into coins
- 4 cloves garlic finely chopped
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 tablespoon maple syrup
- Crusty bread for serving (optional)
Instructions
- Melt butter over high heat in a large Dutch oven or heavy bottomed pot.
- Season stew meat with 1 teaspoon salt and ½ teaspoon black pepper, then brown beef in batches, removing and placing on a plate as needed until all beef is well browned.
- Add beef back to the Dutch oven, sprinkle with flour, and stir well. Pour entire bottle of wine over the beef, followed by the broth, potatoes, carrots, onions, garlic, bay leaves, and thyme. Stir well, cover, and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for about 2 hours, or until the meat is very tender and vegetables are soft. Stir in maple syrup and remaining salt and pepper to taste. Serve stew while very warm with a piece of crusty bread.
Notes
- How to EASILY peel pearl onions: Drop the whole onions (peel and all!) into a pot of boiling water for 2-3 minutes. Remove onions from water and place in a bowl of ice water for 1 minute. Cut off the root end of each onion and gently squeeze each onion to remove the peel.
Nutrition
Serving: 1serving | Calories: 598kcal | Carbohydrates: 37g | Protein: 54g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 890mg | Fiber: 5g | Sugar: 8g
