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.
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.
While your oven preheats to 350F, dice your garlic, onions, and carrots.
Cut your beef into cubes.
In a large bowl, mix the flour in the beef until well coated.
Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat.
Add half the beef.
Sear for a couple of minutes, rotating the cubes during cooking to brown on all sides.
Transfer the cubes to a plate. Repeat the searing process with the remainder of the oil and beef cubes.
Remove all meat from the pot, and then whisk in 1 cup of the beef stock.
Make sure to scrape all the bits and goodies from the bottom of the pot to mix in with the stock.
Chop the rosemary, garlic and thyme.
Add the veggies and herbs to the stock …
Along with the seared beef cubes.
Add the red wine …
Then add the remainder of the beef stock.
Stir in the tomato paste and salt and pepper to taste.
Cover the pot and put in the oven to cook for 3 hours.
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.
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!
- 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
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.
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.