Categories

Red Wine Beef Stew

Red Wine Beef Stew

In winter times, there is nothing better than a big hot pot full of beef stew cooked in a lot of red wine. My favorite wine to cook this recipe is Tempranillo. Make sure to choose one which has a hint sweet taste; this will make the beef and the sauce super delicious.

Red Wine Beef Stew - With a lot of Tempranillo Wine

Red Wine Beef Stew - With a lot of Tempranillo Wine

I am cooking this red wine beef stew for years, and I can say that it's one of the best (for me it is the best). The beef will be very tender after cooked for 5 hours, the carrots will have an excellent taste as they have soaked in all the herbs and wine, and the sauce has a hint of a sweet and sour taste from the wine.

If the sauce from the beef stew is too liquid for your liking, add a bit of cornstarch to thicken it. But do remember, always dissolve it first in a sip of water or wine before adding it to the hot sauce.

This red wine beef stew is served best with my recipe for the steamed mashed sweet potatoes.
Β 

Red Wine Beef Stew - Served with Steamed Mashed Sweet Potatoes

Red Wine Beef Stew - Served with Steamed Mashed Sweet Potatoes

Red Wine Beef Stew

Red Wine Beef Stew

Serves 2

Total Time

Prep Time

Cook Time

Ingredients
  • 400g stewing beef
  • 1 tbsp all-purpose flour
  • 2 garlic cloves
  • 4 shallots
  • 2 carrots
  • 2 tomatoes
  • 400ml red wine (Tempranillo)
  • 250ml beef stock
  • 3 bay leaves
  • 1 tsp dried thyme
  • 1 tsp Worcestershire sauce
  • salt & pepper
  • olive oil

Method
  1. Cut the beef into 1-2cm pieces and mix it with the flour.
  2. Preheat a cast iron pot with two tablespoons of olive oil and cook the beef for 5 minutes.
  3. Meanwhile, peel the garlic, shallots, and carrots. Slice the garlic very thin, the carrots into 2cm pieces and the shallots in half.
  4. Take the beef out of the pot and set aside.
  5. Add some more olive oil to the pot and add the sliced vegetables. Cook for 5 minutes.
  6. Meanwhile, cut the tomatoes into small cubes.
  7. Add the beef, tomatoes and 100ml red wine to the vegetables and cook for 10 minutes.
  8. Add the beef stock, bay leaves, dried thyme and Worcestershire sauce. Place the lid on the pot and once it cooks, lower the temperature to the lowest possible level so that the stew simmers slightly.
  9. Cook if for 5 hours. After 1.5, 3 and 4 hours add each time 100ml red wine.
  10. Season it with salt and pepper and serve it with mashed potatoes.

Aline’s Suggestion: Use a Tempranillo wine which is a bit sweet, it gives your stew an excellent taste.
Braided Nutella Bread with Hazelnuts (Nutella Zopf)

Braided Nutella Bread with Hazelnuts (Nutella Zopf)

Steamed Mashed Sweet Potatoes

Steamed Mashed Sweet Potatoes