Red Wine Beef Stew Recipe
This recipe may take a lot of time to make, but it is honestly so worth it. The hours it takes to simmer makes the meat incredibly tender and gives the sauce a very rich flavor. I will definitely be making this dish more this winter, because it’s the ultimate comfort food during these cold days.
Serves: 2 | Prep Time: 15 mins | Cook Time: 195 mins | Total: 210 mins
Cooking & Kitchen Supplies: Dutch oven
Ingredients
- 400g (Irish) beef
- 340ml beef stock
- 250ml dry red wine
- 50g butter
- 150g shallots
- 250g potatoes
- 150g carrots
- 120g button mushrooms
- 2 bay leaves
- 1 tbsp dried sage
- 1 tsp dried rosemary
- 1 tbsp flour
- ground salt & pepper
You can eat this beef stew as is, but the sauce also goes really well with potatoes. They will really soak up all the sauce, so none of that concentrated flavor bomb will go to waste. We paired the beef stew with my Creamy Herbed Mashed Potatoes recipe, but roast or boiled potatoes will probably be just as delicious!
How to prepare a Beef Stew in a Red Wine Sauce
- Roughly cut your potatoes, shallots, and carrots into big chunks.
- Cut the beef into cubes and lightly season them with ground salt & pepper. Then sift some flour over the beef cubes, covering all sides with a light coating of flour.
- Heat up your Dutch oven and melt the butter. When the butter is fully melted, turn the heat up to medium-high and sear the beef for a couple of minutes so that the cubes get nicely browned.
- Turn down the heat to a medium and push the beef cubes to the sides. Add the chopped shallots and fry them for a bit.
- Turn your heat down low and add the chopped potatoes and carrots. Then add the beef stock and wine to submerge your ingredients. Throw your bay leaves, sage, and rosemary in there and let it simmer for about 3 hours with the lid on. Check up on and stir every now and then.
- When you have about an hour of simmering left, cut your button mushrooms and throw them into the stew.
- In the last half hour, check if your beef is as tender as you’d like it to be. It should pretty much fall apart when you poke into it with a spoon. If not, give it some more time to simmer.
- After about 3 hours, your beef should be tender, and your sauce should be nice and thick. When you’re happy with the tenderness and consistency of your sauce it’s ready to serve!
- Serve your beef stew in a deep bowl as is, or pair it with a potato dish, whatever you do, be sure to enjoy it! You’ve earned it! 🙂
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