Hearty Red Wine Beef Stew Recipe
Beef simmered low and slow with onions, carrots, potatoes, and mushrooms, then finished with parsley. This red wine beef stew recipe keeps the malzemeleri list simple and the how-to steps clear, so you can get tender meat and a cozy, balanced broth without fuss.
Ingredients
Ingredients
Step-by-Step Method
Coat the beef
In a bowl, mix the flour and black pepper. Toss the beef cubes in the mixture and shake off the extra.
Brown in batches
Heat a large heavy pot over medium-high heat and add the olive oil. Sear the beef in batches until well browned; don’t overcrowd the pot.
Sauté the base
Add the chopped onion and celery to the same pot. Cook for 4–5 minutes until softened, then stir in the garlic for about 30 seconds.
Add liquids and seasonings
Pour in the condensed beef stock, beef broth, and a little water if needed. Add the bay leaf and dried thyme, scraping up any browned bits as you stir.
Simmer until tender
Return the beef to the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer about 2 hours 10 minutes until the beef is tender. Stir occasionally and add water if the pot looks dry.
Cook the vegetables
Stir in the potatoes, carrots, sliced onions, and mushrooms. Keep at a steady simmer for 20–25 minutes, until the vegetables are just tender.
Finish and serve
Remove the bay leaf. Adjust the consistency: add a splash of water if it’s too thick, or simmer uncovered a few minutes if it’s too thin. Off the heat, mix in the parsley and serve hot.