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Stewed Beef In Red Wine

Stewed Beef in Red Wine recipe image
This hearty Stewed Beef in Red Wine is a classic comfort dish that delivers deep, savory flavors and tender meat. The beef is seared to lock in juices, then braised with brandy, dry red wine, and aromatic herbs until fork-tender. Accompanied by sweet pearl onions and earthy mushrooms, it offers a perfect balance of textures. The sauce reduces to a rich, glossy consistency that coats every bite. Ideal for chilly evenings or special family dinners, this meal brings restaurant-quality elegance to your home table. It pairs beautifully with the suggested rice or noodles for a complete, satisfying experience.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 567.5
Description
This hearty Stewed Beef in Red Wine is a classic comfort dish that delivers deep, savory flavors and tender meat. The beef is seared to lock in juices, then braised with brandy, dry red wine, and aromatic herbs until fork-tender. Accompanied by sweet pearl onions and earthy mushrooms, it offers a perfect balance of textures. The sauce reduces to a rich, glossy consistency that coats every bite. Ideal for chilly evenings or special family dinners, this meal brings restaurant-quality elegance to your home table. It pairs beautifully with the suggested rice or noodles for a complete, satisfying experience.
Ingredients
  • 2 pound Beef stew meat
  • 2 tbsp Safflower oil
  • 1/4 cup Brandy
  • 3 cups Dry red wine
  • 1 cup Defatted Beef Stock
  • 1 tbsp Tomato paste
  • 2 cloves Garlic, mashed
  • 1/4 tsp Thyme
  • 1 bay leaf Crushed
  • 12 small White boiling onions (pearl onions)
  • 3 tbsp Olive oil
  • 1 cup Water
  • 1/2 lb Mushrooms
  • 3 tbsp Whole-wheat pastry flour or Unbleached white flour
  • 4 cups Cooked basmati rice or egg Noodles
Directions
  1. 1
    Cut the beef into 1-inch cubes.
  2. 2
    In a large Dutch oven over medium-high heat, sear the beef in 1 teaspoon of the safflower oil until lightly browned on all sides.
  3. 3
    Pour in the brandy and ignite, shaking the pan until the flames subside.
  4. 4
    Add the wine, stock, tomato paste, garlic, thyme, and bay leaf.
  5. 5
    Bring to a boil, then lower heat to simmer. Cook, uncovered, until tender (about 20 to 30 minutes).
  6. 6
    Preheat oven to 200 degrees F (93ðC).
  7. 7
    Peel the onions and cut a small X in the top of each to prevent them from falling apart as they cook.
  8. 8
    In a small skillet over medium-high heat, sauté the onions in 1 teaspoon of the olive oil.
  9. 9
    Add the water, cover, and cook for 15 minutes. Drain onions and set aside.
  10. 10
    In the same pan over medium-high heat, sauté mushrooms in the remaining 1 teaspoon safflower oil for 5 minutes. Set aside.
  11. 11
    Remove beef from sauce and keep warm on a platter in the oven.
  12. 12
    Bring the sauce to a boil and reduce to half its volume by simmering, uncovered, for 10 minutes.
  13. 13
    Combine the remaining olive oil and flour together and drop into the boiling sauce by spoonfuls, stirring with a whisk until the sauce thickens.
  14. 14
    Return beef to sauce, and add onions and mushrooms. Heat through and serve over rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 567.5kcal
% Daily Value *
Total Fat 34.0g53%
Saturated Fat 13.6g68%
Cholesterol 177.1mg60%
Sodium 163.4mg7%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 59.0g118%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

When igniting the brandy, ensure the beef is not too close to the flame to avoid burning. Stand back slightly when adding the alcohol.

If fresh pearl onions are unavailable, you can substitute with small white onions or pre-cooked frozen pearl onions.

For a thicker sauce without flour, you can blend a portion of the cooked beef and vegetables before returning them to the pot.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after resting overnight.

Beef stew meat cuts such as chuck or round work best for this recipe due to their connective tissue which breaks down during simmering.

Keywords: beef stew, red wine, braised beef, pearl onions, mushrooms, brandy, comfort food, dinner recipe, hearty main, slow cooked, herbs, thyme, bay leaf, garlic, tomato paste, rich sauce, wine reduction, classic stew, meat dish, evening meal
Read it online: https://www.chefs-mate.com/recipe/stewed-beef-in-red-wine/