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Soups

Red Wine Beef Stew

Red Wine Beef Stew | simplywhisked.com

Did you know fall is just around the corner? Oh wait, you did know that, because everything in the world is screaming pumpkin, even though it’s still in the 80’s. Well, obviously, I love a good fall recipe just like the rest of the world, but sometimes, we just aren’t ready to go all in. So I’ve taken a completely great stew recipe and added some fresh cherry tomatoes.

Red Wine Beef Stew | simplywhisked.com

It’s a great way to get a taste of fall, while still holding onto summer. And, the sweetness of the red wine and the tomatoes create a delicious savory stew, that will be great all winter long (even if you can’t still get those delicious tomatoes).

Red Wine Beef Stew | simplywhisked.com

You don’t have to, but you should definitely serve this with creamy, garlic mashed potatoes. They’re a perfect match for the thick stew sauce, and, since you’ll want to eat every last drop of it, you might as well have something to put it on.

More dairy free stews: creamy chicken and barley stew / Italian beef stew with couscous / chicken and dumplings

Red Wine Beef Stew | simplywhisked.com

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Red Wine Beef Stew


  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Cook Time: 1 hours 30 minutes
  • Total Time: 1 hours 40 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 2 pounds beef stew meat
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil, divided
  • 2 cups chopped onion
  • 3 cups baby carrots
  • 2 stalks celery, sliced
  • 45 garlic cloves, minced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 teaspoons coarse salt
  • 1/2 teaspoon pepper
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 1/2 cup water
  • 3 tablespoons all-purpose flour
  • 2 cups halved cherry tomatoes

Instructions

  1. In a large bowl, toss the beef with flour, salt and pepper.
  2. In large stockpot, heat 2 tablespoons olive oil to high. Sear the beef on all sides. Remove from pan and set aside.
  3. Add remaining olive oil and sauté the onion, carrot and celery, stirring constantly, until the onions are translucent. Add garlic and continue to cook for about 1 minute.
  4. Add wine, broth, herbs and salt & pepper. Bring to a simmer and reduce heat to medium-low. Cover and cook for 1 1/2 – 2 hours.
  5. In a small jar, shake together the remaining flour and water to create a slurry.
  6. Increase heat to medium. Add slurry and tomatoes to stew and cook until sauce has thickened and tomatoes are slightly soft.
  7. Remove herbs before serving.

Nutrition

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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