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Red Wine and Herb Beef Stew

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Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

 
This hearty Red Wine and Herb Beef Stew recipe from TK member Anita is comforting and rich with fresh herbs and red wine. The sauce is delicious poured over polenta, rice, pasta or simple on its own. It would also lend itself well to the addition of other types of root vegetables.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Here’s what you’ll need: all-purpose flour, round roast, onion, garlic, carrots, olive oil, tomato paste, beef stock, chopped fresh rosemary, chopped fresh thyme, salt and pepper to taste.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

While your oven preheats to 350F, dice your garlic, onions, and carrots.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Cut your beef into cubes.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

In a large bowl, mix the flour in the beef until well coated.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Add half the beef.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Sear for a couple of minutes, rotating the cubes during cooking to brown on all sides.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Transfer the cubes to a plate. Repeat the searing process with the remainder of the oil and beef cubes.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Remove all meat from the pot, and then whisk in 1 cup of the beef stock.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Make sure to scrape all the bits and goodies from the bottom of the pot to mix in with the stock.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Chop the rosemary, garlic and thyme.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Add the veggies and herbs to the stock …

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Along with the seared beef cubes.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Add the red wine …

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Then add the remainder of the beef stock.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Stir in the tomato paste and salt and pepper to taste.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

Cover the pot and put in the oven to cook for 3 hours.

 
 
 
Tasty Kitchen Blog: Red Wine and Herb Beef Stew. Guest post by Georgia Pellegrini, recipe submitted by TK member Anita of Hungry Couple.

You now have a hearty, comforting meal you can serve over rice, potatoes, or egg noodles. I’m a purist, so I prefer the stew by itself.

Thanks for the recipe, Anita! For more recipes like this (and creative cocktail ideas!), visit Anita’s blog at Hungry Couple.

 
 

Printable Recipe

Red Wine and Herb Beef Stew

See the full recipe post on Anita at Hungry Couple’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Not just warm, comforting beef stew but a kicked up version with red wine and lots of fresh herbs for the ultimate one-pot comfort meal!

Ingredients

  • ¼ cups All-purpose Flour
  • 1 pound Beef (Round Roast) Cubes
  • 2 Tablespoons Olive Or Canola Oil
  • 4 cups Beef Stock (canned Is Fine)
  • 1 whole Onion, Peeled And Diced
  • 3 whole Carrots, Peeled And Sliced
  • 4 cloves Garlic, Peeled And Minced
  • 1 Tablespoon Chopped Fresh Rosemary
  • 2 Tablespoons Chopped Fresh Thyme Leaves
  • ½ cups Red Wine
  • 1 Tablespoon Tomato Paste
  • Salt And Pepper, to taste

Preparation Instructions

Place the flour in a large bowl and add the beef cubes. Roll them around to coat.

Preheat oven to 350ºF.

Pour 1 tablespoon of the oil into a large Dutch oven or other oven-safe stew pot over medium-high heat. Once hot add half of the beef cubes (it’s important to not overcrowd the beef if you want it to brown instead of boil) and sear on medium-high heat for a couple of minutes, rotating the cubes during cooking to get the sear on all sides. Remove the beef from the pot and put it on a plate. Add the remaining tablespoon of oil and repeat with the remainder of the beef.

When beef has all been seared and removed from the pot, whisk in 1 cup of stock. Scrape up all the bits on the bottom of the pot and whisk them into the stock. Return the beef to the pot and add the onions, carrots, garlic, rosemary, thyme, remaining beef stock and red wine. Stir in the tomato paste and season with salt and pepper to taste.

Cover the pot and put it into the 350 F oven to cook for 3 hours.

Serve over potatoes, egg noodles or rice. Makes approximately 4 servings but the recipe can easily be doubled.

 
 
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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 

One Comment

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Avatar of Erica Lea

Erica Lea on 3.18.2014

Beef stew is so good. This looks so hearty and satisfying. Lovely photos, Georgia! :)