Where to Buy
Red Wine Beef Stew

Red Wine Beef Stew

A comforting, classic beef stew with a rich red wine sauce.

Print this Recipe

Serves 4

Prep time 10 min.

Cook time 2 hours and 30 min

Ingredients

  • 3 lbs. boneless beef chuck roast, cut into 1 1/2-inch cubes
  • 1 tsp. each salt and ground black pepper
  • 3 Tbsp. vegetable oil
  • 1/3 cup all-purpose flour
  • 1 cup dry red wine
  • 1 carton (32 oz.) College Inn® Beef Broth
  • 4 fresh thyme sprigs or 1/2 tsp. dried thyme
  • 1 bag (14 oz.) frozen pearl onions
  • 2 1/2 cups baby carrots (about 12 oz.)
  • 1 cup frozen peas
  • 2 Tbsp. chopped fresh parsley, optional

Directions

  1. Toss beef with salt and pepper. Heat oil in a 4 to 5-qt. saucepan or Dutch oven over medium heat. Brown beef, working in 3 batches, 4 to 5 minutes per batch. Transfer to a large bowl and toss with flour; set aside.
  2. Add wine to pan, scraping up browned bits from the bottom. Simmer 3 to 5 minutes or until wine is reduced by about half. Stir in broth and thyme.
  3. Add meat and any remaining flour to pan. Bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, 1 hour. Stir in onions and carrots and cook, uncovered, 1 hour. Add peas and warm through, about 1 minute. Garnish with parsley, if desired.

VARIATION: Prepare as recipe directs, except:

  • For Mushroom Beef Stew, add 2 cups whole white or brown mushrooms with carrots and onions in Step 3.

Try These Other Delicious Recipes

View All Recipes