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hearty herb and cabernet beef stew

(3 ratings)
Blue Ribbon Recipe by
Jennifer Darden
Virginia Beach, VA

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.

Blue Ribbon Recipe

On a chilly fall or winter evening, beef stew is a wonderful dinner. Add a fresh salad and some warm, crusty bread to complete the meal. After simmering, the beef is super tender. Wine cabernet wine adds a rich depth of flavor. Each layer of vegetables adds a different taste to the beef stew. This is a delicious bowl of stew.

— The Test Kitchen @kitchencrew
(3 ratings)
prep time 1 Hr
cook time 2 Hr 30 Min
method Stove Top

Ingredients For hearty herb and cabernet beef stew

  • 2 lb
    stew beef or beef brisket, trimmed and cut into 1-inch pieces
  • salt and pepper, to taste
  • 3 Tbsp
    all-purpose flour
  • 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 can
    beef broth or the equivalent in homemade broth (14.5 oz each)
  • 3 can
    tomatoes (14.5 oz each)
  • 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)
  • 8 stalk
    fresh thyme, remove leaves from the stalk

How To Make hearty herb and cabernet beef stew

  • Seasoned cubes of beef in a bowl.
    Season beef well with salt and pepper. Dust with flour. Shake off access.
  • Browning beef in a Dutch oven.
    In small batches, sear on all sides until browned. Remove to a plate as they are finished.
  • Carrots, onions, and celery cooking in a pot.
    Toss 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.
  • Wine and beef added to the pot.
    Pour in the wine and add the beef back to the pot. Simmer on medium and allow the wine to reduce a bit, for about 10 minutes.
  • Adding beef broth to the pot.
    Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
  • Tomatoes, basil, oregano, and potatoes to the pot.
    Add tomatoes, basil, oregano, and potatoes to the pot.
  • Reserved veggies added to the pot.
    Plus add 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.