Got a half empty bottle of wine? Need a cozy fall meal? Try this red wine beef stew recipe!
Mmmmmm stew. Warm, hearty, and perfect for leftovers. As the weather gets colder I'm much more inclined to spend some time cooking. So grab some fuzzy socks, light a few candles and join me for a fall treat.
It's not often that I let a bottle of red wine go, but when I do I want to make good use of it. This recipe ended up being a little on the tangy side but I like it!
Like all stews this one takes a bit of time. You'll be cooking for a few hours but there isn't a ton of prep. I also added a little trick to thicken up your stew if you prefer it to be less "soupy".
Recipe:
Mix salt, pepper and thyme with stew meat
Toss with flour
Heat a pot and add olive oil
Brown the meat (med/high heat) then remove
Add wine (about 1.5 cups) and bring to a boil
Add back the meat
Add 1 can of beef broth (14.5 oz)
Bring to a boil then reduce to a simmer
Cover and cook for 1 hour
Prep you veggies
I used:
1/2 red onion
4 carrots
~10 Baby potatoes
3 celery stalks
Add everything except celery
Cook for 15 minutes
Add celery and cook for 30 more minutes
Thickener:
Add salt to 1/4 cup flour
Stir in 1/2 cup stew broth
Stir, stir, stir
Check that your veggies are cooked and that the meat is soft
Add thickener to stew slowly
Enjoy with some homemade bread and a glass of wine!
Cheers!
Allie