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Zinfandel Beef Stew

Zinfandel Beef Stew recipe image
This hearty Zinfandel Beef Stew is a comforting classic that transforms tough cuts of beef into melt-in-your-mouth tenderness. The deep, fruity notes of the red wine meld beautifully with savory beef stock, thyme, and juniper berries to create a complex, robust flavor profile. Slow-cooked until the meat falls apart, the stew is enriched with sweet carrots and earthy potatoes. It&# 226;€™s the perfect dish for chilly evenings, family gatherings, or whenever you crave a soul-warming meal. Serve it crusty bread to soak up the delicious, aromatic sauce.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 1135.0
Description
This hearty Zinfandel Beef Stew is a comforting classic that transforms tough cuts of beef into melt-in-your-mouth tenderness. The deep, fruity notes of the red wine meld beautifully with savory beef stock, thyme, and juniper berries to create a complex, robust flavor profile. Slow-cooked until the meat falls apart, the stew is enriched with sweet carrots and earthy potatoes. It's the perfect dish for chilly evenings, family gatherings, or whenever you crave a soul-warming meal. Serve it with crusty bread to soak up the delicious, aromatic sauce.
Ingredients
  • 4 lbs Stewing beef, cut into 2" cubes
  • 2 tablespoons Olive oil
  • 2 medium Onions, peeled and sliced
  • 4 large Carrots, peeled and cut into 1/2-inch slices (for sautéing)
  • 2 cups Hot beef stock or bouillon
  • 2 cups Red Zinfandel wine
  • 1 clove Garlic, unpeeled
  • 1 whole Tomato (canned or fresh), peeled and coarsely chopped
  • 1 teaspoons Salt
  • 1 teaspoons Freshly ground black pepper
  • 2 teaspoons Thyme
  • 3 whole Juniper berries
  • 2 whole Bay leaves, crumbled
  • 4 large Carrots, cut into 3-inch chunks (for steaming)
Directions
  1. 1
    Preheat oven to 450°F (232°C). If using a clay pot, soak it in water for 15 minutes, then dry thoroughly.
  2. 2
    Pat the beef cubes dry with paper towels. Heat 2 tablespoons of olive oil in a large skillet over high heat.
  3. 3
    Sauté the beef cubes briefly in the skillet until browned on all sides. Remove the meat and place it into the prepared pot or casserole dish.
  4. 4
    In the same skillet, add the sliced onions and the first batch of sliced carrots. Sauté over medium-high heat for 3 minutes, adding an extra tablespoon of oil if needed.
  5. 5
    Pour the hot beef stock and Zinfandel wine into the skillet with the vegetables. Bring the mixture almost to a boil.
  6. 6
    Simmer the liquid in the skillet for 5 minutes to reduce slightly.
  7. 7
    Stir in the salt, unpeeled garlic clove, chopped tomato, and black pepper.
  8. 8
    Place the thyme, juniper berries, and crumbled bay leaves into a square of cheesecloth. Tie it securely into a bundle with kitchen string.
  9. 9
    Bury the herb bundle in the center of the beef cubes in the pot.
  10. 10
    Pour the contents of the skillet (vegetables and wine stock) over the beef and herbs.
  11. 11
    Cover the pot and place it in a cold oven. Turn the oven temperature to 450°F (232°C) and cook for 90 minutes.
  12. 12
    While the stew is cooking, steam the 4 large carrot chunks and 5 potato chunks until tender.
  13. 13
    Remove the casserole from the oven and discard the herb bundle.
  14. 14
    Strain the cooking juices through a fine-mesh sieve into a large bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
  15. 15
    Return the beef cubes to the casserole dish.
  16. 16
    Press the steamed vegetables through a sieve placed over the strained juices to mash them slightly and thicken the sauce.
  17. 17
    Pour the thickened juices over the beef cubes in the casserole.
  18. 18
    Add the whole steamed carrots and potato chunks to the casserole.
  19. 19
    Cover and return to the oven for 15-20 minutes to heat through and meld flavors.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1135.0kcal
% Daily Value *
Total Fat 68.1g105%
Saturated Fat 27.2g136%
Cholesterol 354.1mg119%
Sodium 326.9mg14%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 118.0g236%

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

Keywords: beef stew, zinfandel, wine stew, comfort food, dinner recipe, slow cooked, root vegetables, thyme, juniper berries, bay leaves, potatoes, carrots, onions, garlic, tomato, hearty meal, family dinner, winter recipe, one pot meal, oven stew
Read it online: https://www.chefs-mate.com/recipe/zinfandel-beef-stew/