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.


★★★★★ 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
  • 1/2 tsp
    dried thyme leaves, crushed
  • 1/8 tsp
    black pepper
  • 8 oz
    mushrooms, quartered
  • 8
    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

How to Make Beef Stew In Red Wine


  1. Combine 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)
  2. Place 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.
  3. Combine 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

Printable Recipe Card

About Beef Stew In Red Wine

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

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