Sister Kate's Red Wine Beef Stew

Liz Davis


Serve with a tossed salad, crusty French bread, and a side glass of red wine.


★★★★★ 1 vote

Stove Top


  • 2 lb
    lean top sirloin tip or eye of round
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    kitchen bouquet
  • 1 large
    onion, medium chop
  • 6 medium
    carrots, sliced into 3/4 inch pieces
  • 5 medium
    red potatoes, halved then quartered
  • 1 medium
    celery stalk, cut into 1/2 inch pieces
  • 1/2 tsp
    dried thyme
  • 2
    bay leaves
  • 1 c
    dry red wine
  • 2 c
    hot beef stock (note: if not adding wine... use 3 cups of stock)
  • 3 Tbsp
    all-purpose flour
  • 1 c
    tap water

How to Make Sister Kate's Red Wine Beef Stew


  1. Trim all excess fat from beef and cut into 1 to 1 1/2 inch cubes. Season cubed beef chunks with salt, pepper, and garlic powder to taste. Heat olive oil in a large soup pot over medium-high heat until hot. Carefully add beef chunks and quickly brown on all sides. As meat begins to brown nicely, add chopped onions. Cook till meat is browned and onions are translucent (do not let the onions brown).

    Add wine to the pot and scrape bottom of pot to get all the goodness off the bottom. Add hot beef stock and stir to combine with the wine. Liquid should come to a level of about 1 inch to 1 1/2 inches above the meat.

    Add Kitchen Bouquet, Bay leaves, and dried Thyme. Add additional salt and pepper to taste if more is needed.

    Reduce the heat to low, cover and cook slowly for 1 hour and then check for doneness/tenderness of the meat by piercing with a fork. If meat is not tender, continue cooking another 1/2 hour (or longer) until it is tender when pierced. If necessary add more beef stock to keep the liquid level up.
  2. After meat is cooked, add remaining ingredients (except flour)
    Celery (or celery seed)
    Mushrooms (*optional ingredient)
    Green beans (*optional ingredient)

    Cover and cook for about 30 minutes until vegetables are tender. Add a extra stock if necessary to keep the vegetables covered. *Optional Ingredient: add stewed tomatoes at this point. Flavor-taste for seasonings. If more is needed, add
    to taste.
  3. Thickening the stew:

    In a small bowl, combine tap water into flour; mixing well until smooth and no lumps. Slowly pour a small amount at a time into the stew, constantly stirring as you pour. It will begin to thicken. Thicken to desired consistency. Continue heating over low heat another 10 minutes while it finishes the thickening process and stir often to avoid sticking and burning to the bottom of the pot.
  4. *Optional Ingredients:
    2 cups small fresh mushrooms, quartered
    1 (15 ounce) can stewed tomatoes
    3/4 cups frozen steamer cut green beans (pre-steamed as directed before adding to the stew)

Printable Recipe Card

About Sister Kate's Red Wine Beef Stew

Main Ingredient: Beef
Regional Style: American

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