Beef Stew with Red Wine
If the weather’s gloomy, I’m immediately making this red wine beef stew. It uses an entire bottle of red wine, and all the magical ingredient both tenderizes the meat and flavors the stew.
Servings: 4
Calories: 537kcal
Ingredients
- 1.5 lbs. stew meat cubed, like shoulder or chuck
- 1 yellow onion peeled and diced
- ¼ tsp ground turmeric
- 2 lbs. yukon gold potatoes cut in half if small, quartered if large
- ¾ lbs. carrots I use purple cut into 2-inch chunks
- 1 bottle red wine
- 3 tbsp flavorless oil like canola or avocado seed
- salt and pepper
Instructions
- Heat the oil over medium-high heat.
- Add the onion and cook until translucent.
- Add the meat. Season well with salt and pepper, add the turmeric. Cook until brown on all sides.
- Add the wine. Bring to boil. Lower to simmer, and simmer 60 minutes with the lid partially on.
- Add the carrots and potatoes, cover, and cook an additional 30 minutes.
Notes
If you don't want to use wine or can't, you can use a red verjus.
Nutrition
Calories: 537kcal | Carbohydrates: 16g | Protein: 39g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 163mg | Potassium: 1134mg | Fiber: 3g | Sugar: 6g | Vitamin A: 14213IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 5mg
