When it’s chilly outside and you’re craving something hearty, there’s nothing quite like a cozy bowl of beef stew.
And not just any beef stew—this easy Dutch oven beef stew with red wine takes comfort food to the next level.
It’s rich, flavorful, and oh-so-satisfying, packed with tender beef, savory veggies, and a hint of red wine that gives it a deep, luxurious taste.
This recipe is a foolproof way to warm up hearts and bellies
Ingredients:
800gr/2 pounds/lb of beef, I`ve used from the Chuck part.
3 carrots
2-3 potatoes
2 onions
Half a cup peas
Thyme, fresh is best, dry is ok too.
Fresh parsley
2-3 cloves of garlic
2-3 bay leaves
1 teaspoon smoked paprika
1 cup red wine
1 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 cups beef stock/broth, we`ve used water and 2 beef stock cubes.
Freshly ground pepper
65gram/Half a cup flour
Instructions:
- After you cut the meat, dust it well with half of the flour, sear it well with oil in the Dutch oven and remove it on a plate.
- In the same pot cook the onions and after 5 min add the garlic.
- Add the remaining flour and the tomato paste and stir it well.
- Add the red wine and stir until there is nothing sticking on the bottom of the Dutch oven.
- Add back the meat, add the bay leaves and the smoked paprika.
- Add water and the beef stock cubes or even better if you have beef stock.
- Add the thyme and pepper and let it simmer without a lid for 45-50 minutes.
- Add the chopped carrots and potatoes, place the lid on and cook in a preheated oven 200C/392F, no fan, for another 45-50 minutes.
- Add the peas and cook for another 10-15 minutes.
