Hearty Herb And Cabernet Beef Stew

Jennifer Darden


It's cozy and comforting for your soul by way of your stomach. My dad made scrumptious vegetable and beef soup. This hearty beef stew is a nod to his creation but kicks it up several tasty notches with a healthy dose of Jacob’s Creek Cabernet Shiraz red blend.

This savory pot pairs tender nuggets of beef, fresh veggies, a blend of herbs, and a Cabernet/Shiraz blend! Winter's not going away yet so there's still time to enjoy a steaming bowl of stew.

★★★★★ 2 votes
1 Hr
2 Hr 30 Min
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This a wonderful stew for a chilly fall evening. Adding a fresh salad and some warm, crusty bread would really complete the meal.


2 lb
stew beef or beef brisket trimmed and cut into 1 inch pieces
salt and pepper to taste
3 Tbsp
5 Tbsp
canola oil
3 c
carrots, cut in 1/4 to 1/2 inch slices
2 c
chopped onion cut in 1/2 inch pieces
1 c
celery, cut in 1/4 to 1/2 inch slices
3 c
jacobs creek shiraz cabernet blend (or another dry red wine)
3-14.5 oz
cans beef broth or the equivalent in homemade broth
3-14.5 oz
cans tomatoes
1 Tbsp
sweet basil
1 Tbsp
dried oregano
2 c
butter beans (i use fresh that i've frozen so they take a little longer than store bought frozen to cook)
3 c
yukon gold potatoes, cut in 1 inch chunks
1 1/2 c
corn (i like white shoe peg, either canned or frozen)
stalks of fresh thyme, remove leaves from the stalk


1Season beef well with salt and pepper. Dust with flour. Shake off access.
2In small batches, sear on all sides until browned. Remove each to a plate as they are finished.
3Toss carrots, onions, and celery into the pot. Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done. Remove to another plate.
4Pour in wine and add beef back to pot. Simmer on medium and allow wine to reduce a bit, for about 10 minutes.
5Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
6Add tomatoes, basil, oregano, and potatoes, plus your reserved veggies. Cook for about another hour until meat is fork tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes. Season with salt and pepper to taste.

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