Wine Marinated Beef Stew

When I think of beef stew, I think of the ultimate comfort food.  The one thing I have changed from my mother’s original recipe is marinating the beef cubes in red wine.  The addition of the wine makes a very rich broth that sends this stew over the top.  My husband says this is better than any restaurant meal.  To me, that is five stars!

 wine marinated beef stew

 

 

Beef Stew
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Ingredients
  1. 2 pounds stew meat, beef chuck, cut into 2 inch pieces
  2. 1/2 bottle of red wine
  3. 1/3 cup flour
  4. Salt and pepper
  5. 1 tablespoon canola oil
  6. 2 tablespoons butter
  7. 1 medium onion, diced
  8. 1 large clove of garlic, minced
  9. 1 - 2 cups beef broth
  10. 1 teaspoon allspice
  11. 2 bay leaves
  12. Sliced carrots, potatoes, mushrooms, and frozen peas
Instructions
  1. Marinate beef in wine 12 - 24 hours.
  2. Drain beef and reserve marinating wine. Dry meat on paper towels. Combine flour, salt and pepper. Dredge meat in flour mixture. Over medium heat, melt 1 tablespoon butter and canola oil in a dutch oven. Brown meat. Once brown, remove meat. Add remaining tablespoon of butter to pot and saute onion and garlic. Cook until onion is transparent. Add 1 1/2 cup of reserved wine. Heat and scrape browned bits in bottom of pan. Add 1 cup beef broth, bay leaves, and allspice. Return beef cubes to pan. Bake covered, 325 for 1 1/2 hours.
  3. Remove from oven. Add vegetables, cover and bake for an additional 45 minutes. If you desire more sauce, you can add the additional 1 cup of beef broth. Remove bay leaves prior to serving.
Notes
  1. This is delicious to serve with a crusty bread, delicious dipped in the wonderful wine sauce.
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