This dish is a favorite in our home and has been passed down through generations. The wine, beef broth, and thyme create a savory sauce that will make you want to eat it all day long.
Beef Stew in Red Wine Sauce is a recipe that can be made on the stove top. It’s full of flavor and is perfect for cold winter days.
- 2 lbs. beef (flatiron or chuck)
- 1 tablespoon melted butter
- 1 tablespoon extra virgin olive oil
- seasoning with salt and pepper
- 1 cup finely chopped onion
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon of flour
- 1 red wine bottle (3 cups)
- bay leaves (two)
- 1 thyme branch (fresh)
- 12 to 15 peeled cipollini or pearl onions, small to medium
- 12–15 washed small–medium cremini (Baby Bella) mushrooms
- 12 to 15 peeled baby carrots
- 1 pound pancetta (about 5 ounces)
- 14 cup water + 2 cup water
- 1 tablespoon extra virgin olive oil
- a pinch of sugar, a pinch of salt, and a pinch of pepper
- Fresh parsley
For my beef stew, I prefer to use a flatiron, also known as a chicken steak, blade steak, or underblade steak, which is a specific cut of the shoulder. This long, thin section from the shoulder’s center is very lean, with gelatinous sinew in the middle. For steak, it’s great sautéed or grilled. The flesh is delicate and juicy, making it perfect for a stew. This stew is also delicious when prepared using chuck, which is the shoulder portion of the rib eye.
- Remove the skin or sinew off the top of approximately 2 pounds of beef from the flatiron portion of the shoulder. Depending on the size, this is about half of a flatiron. Alternatively, lean beef chuck may be used in the same way. It should be cut into 8 pieces.
- Preheat the oven to 350 degrees Fahrenheit. In a good cast-iron pan suitable for the table, melt the butter and olive oil. Sprinkle the pieces with salt and pepper and arrange them in a single layer in the pan. Cook for approximately 8 minutes on top of the stove over medium-high heat, browning the meat on both sides. Combine the onion and garlic in a mixing bowl. Cook for another 2 minutes, stirring constantly, before adding the flour. Stir in the red wine, making sure there are no lumps in the flour. Bring to a boil with the bay leaves, thyme, salt, and pepper. Cover and remove from heat after a thorough stirring.
- Cook for about 12 hours in the oven. The meat should be soft and tender, and the liquid should be decreased to the appropriate level. The recipe may be made up to this stage up to a day ahead of time, with the garnish applied just before serving.
- In a saucepan, bring the pancetta and 2 cups of water to a boil, then simmer for approximately 30 minutes, or until the pancetta is nearly cooked. Remove the pancetta and, once cool enough to handle, cut it into 12-inch slices, then into 1-inch-wide lardons. You’ll need approximately a cup.
- In a pan, combine the lardons, carrots, mushrooms, and onions with the olive oil, 14 cup of water, and a generous splash of sugar, salt, and pepper. Bring to a boil, then reduce to a low heat and simmer for approximately 5 minutes, covered. There should be hardly no water remaining at this stage. Uncover and cook over high heat for another 4 minutes, or until the veggies are well browned on both sides.
- Mix some of the veggies into the stew and sprinkle the rest on top as a garnish when ready to serve (straight from the pot or on a big plate). Serve immediately with a sprinkle of fresh parsley. Serve the stew with glasses of the same wine that you used to make it.
Beef stew in red wine sauce is a classic dish. The beef is braised in red wine and served with vegetables. Reference: braised beef in red wine.
Frequently Asked Questions
What does red wine do for beef stew?
Red wine is a great addition to beef stews because it adds flavor and depth of color.
What is the best red wine to put in beef stew?
A good red wine to put in beef stew is a Pinot Noir.
What can I add to beef stew to make it taste better?
You can add in some more vegetables like potatoes and carrots.
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