Red Wine Beef Stew
Tender beef cubes simmered in a rich red wine sauce until melt-in-your-mouth soft. This easy one-pan stew delivers deep flavor and pure comfort, perfect served over creamy mashed potatoes.
Equipment
- 1 | Mixing bowl | for coating beef
- 1 | Wooden spoon |
- 1 | Tongs | for searing
Ingredients
- 2 | lbs | beef stew meat | cubed
- 1/3 | cup | all-purpose flour |
- 2 | tbsp | olive oil |
- 1 | large | onion | diced
- 2 | tsp | paprika |
- 1 1/2 | cups | red wine | dry
- 2 | cups | beef broth |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 2 | tbsp | tomato paste |
- 1 | | bay leaf |
- 2 | tbsp | fresh parsley | chopped for garnish
Instructions
- Toss cubed beef with flour until evenly coated.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Sear beef in batches until browned on all sides; set aside.
- Add diced onion to the pan and cook until softened.
- Sprinkle in paprika and stir for 30 seconds.
- Pour in red wine and scrape up browned bits; simmer 2 minutes.
- Stir in beef broth, tomato paste, salt, pepper, and bay leaf.
- Return beef to the pan, cover, and simmer on low for 90 minutes until tender.
- Remove bay leaf, taste and adjust seasoning, then serve over mashed potatoes.
- Tip: For extra thickness, mix 1 tbsp flour with a little water and stir in during the last 10 minutes.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze cooled stew for up to 3 months; thaw overnight before reheating.
Reheat gently on the stove with a splash of broth to loosen the sauce.
Use a dry red wine you enjoy drinking for the best flavor.
Freeze cooled stew for up to 3 months; thaw overnight before reheating.
Reheat gently on the stove with a splash of broth to loosen the sauce.
Use a dry red wine you enjoy drinking for the best flavor.