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Red Wine Beef Stew

Meats Views: 133 Created: Nov 26, 2021
Red Wine Beef Stew
  • Serves: 4 People
  • Prep Time: 04:30
  • Cooking:
  • Calories: 7418.11
  • Difficulty: medium

If you have roughly 4 hours and 30 minutes to spend in the kitchen, Red Wine Beef Stew might be a super dairy free recipe to try. This main course has 7418 calories, 236g of protein, and 390g of fat per serving. This recipe serves 4 and costs $33.84 per serving. Autumn will be even more special with this recipe. 1 person has made this recipe and would make it again. This recipe from Where Is My Spoon requires g/ 3.5 olives, sea salt and pepper, flour, and tomato paste. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. If you like this recipe, take a look at these similar recipes: Red Wine Beef Stew, Beef Stew with Red Wine, and Red Wine Beef Stew.



  1. Finely chop the onions and the garlic. Chop the carrot into smallish cubes. Set aside, separately.
  2. Chop the beef into 3 cm/ 1.2 inch cubes.
  3. Place the cubes on kitchen paper and pat dry with another piece of kitchen paper.
  4. Remove the rind from the bacon in one piece (if it has any) and cube the bacon into small cubes.
  5. Place the rind of the bacon in a large Dutch oven.
  6. Let it render shortly, add 1 tablespoon of the olive oil and fry the beef cubes, in several batches, until nicely browned.
  7. Add a little more of the oil as needed.
  8. Remove the meat from the pot.
  9. Add the bacon and fry shortly.
  10. Add the onions and the garlic and cook until translucent.
  11. Add the chopped carrots and continue cooking for further 5 minutes.
  12. Add the tomato paste and cook shortly.
  13. Return the meat and bacon back to the pot.
  14. Sprinkle the flour all over the meat, stir well for about 1 minute.
  15. Pour the red wine into the pot and let bubble, stirring, until approximately reduced by half.
  16. Add the beef broth (and extra stock cube, if using) or bone broth, bay leaves and thyme.
  17. Place a piece of parchment paper over the pot, it should be a bit larger than the pot itself.
  18. Place the lid on top and make sure it is tightly closed.
  19. Reduce the heat and simmer for about 2 ½ to 3 hours, stirring every now and then. Check after 2 ½ hours, the meat should be very very tender, if it is not so yet, continue cooking it.
  20. If you feel that the sauce becomes too thick, add some more bone broth or water. When the meat is very tender, adjust the taste of the stew with salt, pepper and a pinch of sugar.
  21. Add the olives and let the sauce simmer for another 5 minutes or so until the olives are heated through

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