Hearty Winter Beef Stew with Red Wine and Rosemary | Dutch Oven Beef Stew
A rich, savory, marinated beef stew with red wine that you start to cook on the stove and finish in the oven on low heat for a fork-tender, cozy winter beef stew you can enjoy throughout the cold weather season.
Ingredients
- 1.5 to 2 lb Beef Stew Meat - cubed into larger 1 or 2 inch cubes
- 3 large Carrots - sliced
- 3 stalks Celery - sliced
- 6 Small Red Potatoes or petite potatoes - halved or quartered
- 1 Large onion - diced
- 3 cloves Fresh Garlic - minced
- 2 to 3 tbsp Vegetable Oil - for browning
- 3/4 to 1 cup All Purpose Flour - seasoned with pinches of salt and pepper - for dredging
- 1/2 tsp Seasoned Salt - for seasoning stew meat to taste
- 1 carton Beef Stock or Beef Broth - 32 oz carton
- 1 tbsp Worcestershire sauce
- 1/4 cup Dry Red Wine - optional - for marinade/stew
- 3 strips Bacon - diced
Instructions
Marinade Beef Stew Meat
- In a bowl, marinade cubed beef pieces in 1 clove of fresh minced garlic, 1/2 tsp Lawry’s seasoned salt, 1 tsp pepper, 2 sprigs of rosemary, 1/4 cup red wine, 1 tbsp good fruity olive oil, 1 tbsp Worcestershire sauce. Toss everything to coat and cover with plastic wrap and marinade for at least 3 hours or overnight if possible.
Pre-Heat Oven
- Preheat oven to 300 degrees. (Optional for flavor) dice your strips of bacon and add to a small bowl, set aside.
Dredge and Brown Beef Stew Meat
- Dredge the marinated beef cubes and coat each piece with flour that’s been tossed with pinches of coarse sea salt and pepper. I find doing this on wide flat plate with raised edges is easiest. When finished dredging the meat, set right next to the stove near the dutch oven or large pot as you will need it readily. While the dutch oven heats over medium heat, add the bacon pieces to the pan and brown them. When finished browning, remove with a slotted spoon and set aside.
- Add another tablespoon or so of cooking oil (preferably with a high smoke point) of your choice to the juices left behind in the pot from the bacon and begin browning the beef stew meat on all sides. Brown on all sides and remove from the pot. Set aside in a large clean bowl. Add oil as needed during browning process.
Deglaze Pot and Add Stew Vegetables and Potatoes
- Now, with the meat removed from the pan, deglaze your pot with a small splash of red wine, picking up the browned bits from the bottom of the pot with a wooden spoon. Toss in diced carrot, onion, celery and potatoes. Stir around for 5 to 10 minutes or until vegetables are softened and then add minced garlic and stir in. Continue to sweat vegetables until fragrant and beginning to soften and become tender. About another 8 to 10 minutes.
Add Stew Meat Back To Pot and Add Cooking Liquid
- Add browned stew meat and bacon bits back into the dutch oven or large pot and top everything off with a carton of beef stock or beef broth (adding as needed to cover meat and vegetables in the pot). Optionally, splash in a little more red wine, if desired. Give it a gentle stir, cover, and place in a preheated 300 degrees F oven until everything is softened and the meat is broken down and tender. About 2 to 3 hours.
Adjust Seasonings, Thicken The Stew If Needed, Add Peas
- 5 minutes before stew is finished, taste it and adjust the seasoning/salt if needed. Dredging and browning the beef stew meat in the beginning should have helped to add some level of thickness to the stew. However, if you would like the stew thicker, ladle a bit of the cooking liquid into a small bowl and whisk together with a tablespoon or two of all purpose flour and add back to the pot. Stir in thoroughly. Cover and cook until slightly more thickened as desired, about another 20 to 30 minutes. Check as needed.
- When desired consistency is reached, add in a bag of frozen peas and stir through. Serve with crusty French bread for dipping or ladle over fresh steamed rice or mashed potatoes. Serve hot.
Nutrition
Calories: 402kcalCarbohydrates: 44gProtein: 30gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 70mgSodium: 356mgPotassium: 1507mgFiber: 6gSugar: 5gVitamin A: 6111IUVitamin C: 47mgCalcium: 77mgIron: 4mg
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