beef stew with wine

Name: Beef Stew with Wine
Prep time: 1 h
Cook time: 3 h
Yield: 4
Cuisine: American
Ingredients: - olive oil; 2 pound(s) chuck roast, cubed; 1 - onion, diced; - herbs of choice (i used rosemary and thyme from the garden); 2 clove(s) garlic; 1/2 bottle(s) red wine; 2 box(es) beef broth or mix beef and chicken; 2 - sweet potatoes, white potatos and /or butternut squash; - peas, carrots, mushrooms, pearl onions or any vegetables of choice; 2 - leeks (optional) sliced thin; 2 tablespoon(s) tapioca starch(or corn starch)mixed with a little water.

43 Pinches 2 Photos

Linda Mericle

Dadeville, AL

Updated on Mar 2, 2015

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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Here is a hearty warming stew to fill your families bellies. Add a nice salad and a dessert and you can't loose. If you have a small family you can make it to freeze portions. Take to work for hearty healthy lunches or have on hand for busy days.

prep time 1 Hr

cook time 3 Hr

method Bake

yield 4-6 serving(s)

Ingredients

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

How To Make beef stew with wine

Step 1

Preheat 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.

Step 2

Once 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.
Step 3

Now 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.
Step 4

Put 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.
Step 5

Carefully 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.
Step 6

Put 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?
Step 7

Remove 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!
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