Beef Stew with Wine

Linda Mericle


Here is my first attempt at a beef stew without tomatoes. The acidity of the wine tenderizes the meat without the use of tomatoes or vinegar. Putting it in the oven gives it a more even heating. It was a big hit in our family. (And just a bonus that it is paleo friendly). No matter how much I make, there are never left overs!

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1 Hr
3 Hr


olive oil
2 lb
chuck roast, cubed
onion, diced
herbs of choice (i used rosemary and thyme from the garden)
2 clove
1/2 bottle
red wine
2 box
beef broth or mix beef and chicken
sweet potatoes, white potatos and /or butternut squash
peas, carrots, mushrooms, pearl onions or any vegetables of choice
leeks (optional) sliced thin
2 Tbsp
tapioca starch(or corn starch)mixed with a little water.

How to Make Beef Stew with Wine


  • 1Preheat the oven to 350. Cube the roast into large bite size pieces. Use a large dutch oven and heat some olive oil in it. When shimmering, add some of the meat (do not dredge in flour) and cook about 5-8 minutes until browned, turning after the first few minutes. Place in a platter or bowl, then cook more of the meat. Do not crowd it.
  • 2Once all the meat is browned, add the onions and saute for a few minutes, adding oil if necessary. Add the garlic and saute another 30 seconds, then get your bottle of wine ready-pour it on in! half of a bottle give or take, to your liking.
  • 3Now add the broth. Tie up your herbs, if using whole ones, with string and drop in. (Or just add your dried ones). Add about 1 Tbsp. of salt and some pepper.
  • 4Put the dutch oven in the big oven and forget about it for 1 1/2 to 2 hours. Some time during this wait, peel the potatoes and carrots and cut into chunks.Cut up any other vegetables that need it at this time. Have them ready.
  • 5Carefully remove the amazingly hot pot from the oven. Add your cut vegetables and any other broth (or water) needed to cover everything in the pot. Or close to it.
  • 6Put it back in the oven for another hour. This would be a good time to make some garlic bread or biscuits. And a nice salad. Set the table. Use cloth napkins just for fun. Maybe light some candles. Did you make a dessert?
  • 7Remove from the oven. Remove the herb bundle. Scoop all of the vegetables out, leaving the broth behind. Mix the tapioca flour and water with a whisk to make a mixture for thickening. Put the pot on the stove and bring the broth to a simmer. Add the tapioca mixture and whisk into the broth until thickened. Pour it over the meat/vegetables in the serving bowl and enjoy!

Printable Recipe Card

About Beef Stew with Wine

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Dairy Free, Low Carb