Red Wine Beef Stew
Red Wine Beef Stew is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat the oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat the oven to 325°F.
Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat.
Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned.
Pour off and discard any drippings from the pot.
Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil.
Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven.
Cook for 2 hours.
Using tongs, remove and discard the cooked vegetables.
Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven.
Cook until the meat and vegetables are fork-tender, about 1 hour more.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.