Beef Stew In Red Wine

Nancy Allen


This is a comforting bowl of stew. The wine makes the beef so tender and the broth so delicious. Make sure you read through the recipe before you gather items and cook.

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★★★★★ 1 vote
6 servings
24 Hr
25 Min
Stove Top


1 1/2 lb
lean boneless beef round steak, cut into 1-inch cubes
1 1/2 c
dry red wine
2 tsp
olive oil
peel of half an orange
2 large
cloves garlic, thinly sliced
1/2 tsp
dried thyme leaves, crushed
1/8 tsp
black pepper
8 oz
mushrooms, quartered
sun-dried tomatoes, quartered
1 can(s)
14oz. reduced-sodium beef broth
6 small
unpeeled potatoes, scrubbed and cutinto wedges
1 c
baby carrots
1 c
pearl onions, skins removed
1 Tbsp
2 Tbsp


1Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl. Refrigerate, covered, at least 2 hours or overnight. (I do mine overnight)
2Place beef mixture, mushrooms, and tomatoes in large nonstick skillet or dutch oven. Add enough broth to just cover ingredients. Bring to a boil over high heat. Cover; reduce heat to low. Simmer 1 hour. Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender. Remove meat and vegetables from skillet with slotted spoon; cover and set aside. Discard orange peel and bay leaf.
3Combine cornstarch and water until blended. Stir into skillet with sauce. Increase heat to medium; cook, stirring until sauce is slightly thickened. Return meat and vegetables to sauce; cook until heated through. Makes 6 servings

About this Recipe

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American