Beef And Mushroom Stew In Red Wine Recipe

Name: Beef And Mushroom Stew In Red Wine
Prep time: 30 min
Cook time: 155 min
Total time: 185 min
Yield: Serves 1 or more
Ingredients: 2 lbs beef chuck, cut into 1 1/2-inch cubes; Bacon; 2 tablespoons all-purpose flour; Ground Rosemary; 1 teaspoon dried thyme; salt, to taste; 4 cloves garlic, minced; 1 (750ml) bottle dry red wine; 2 cups beef broth; 3 carrots, peeled and sliced into 1-inch pieces; 1 lb button mushrooms, sliced; 1 teaspoon Worcestershire sauce; fresh parsley, chopped (for garnish, optional)

Unlock the secret to a rich and flavorful Beef and Mushroom Stew! This recipe uses a simple, affordable cut of beef, expertly browned in a large pan to develop deep, savory notes. Proper browning is key—we'll show you how to avoid steaming and achieve that perfect, rich stew flavor. Learn the trick to perfectly sized beef cubes and the satisfying process of trimming excess fat to control richness. Get ready for a hearty, warming masterpiece that's perfect for a cozy night in!

Prep Time 30 mins

Cook Time 155 mins

Calories 557.9 kcal

Protein 67g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Mushroom Stew In Red Wine

2 lbs beef chuck, cut into 1 1/2-inch cubes
Bacon
2 tablespoons all-purpose flour
Ground Rosemary
1 teaspoon dried thyme
salt, to taste
4 cloves garlic, minced
1 (750ml) bottle dry red wine
2 cups beef broth
3 carrots, peeled and sliced into 1-inch pieces
1 lb button mushrooms, sliced
1 teaspoon Worcestershire sauce
fresh parsley, chopped (for garnish, optional)

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How to Make Beef And Mushroom Stew In Red Wine

Season beef cubes generously with salt and pepper.
In a large 12-inch stew pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add beef cubes in a single layer, ensuring they are not overcrowded. Brown the beef on all sides, working in batches if necessary. This will take approximately 10-15 minutes.
Remove browned beef from the pot and set aside.
Add 1 large chopped onion and 2 cloves minced garlic to the pot. Sauté until softened, about 5 minutes.
Add 1 pound of sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
Pour in 1 bottle (750ml) of dry red wine, scraping up any browned bits from the bottom of the pot.
Stir in 2 cups of beef broth, 1 tablespoon of tomato paste, 1 teaspoon of dried thyme, and 1 bay leaf.
Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is very tender.
Taste and adjust seasoning as needed. If the stew is too thick, add a little more beef broth. If it's too thin, simmer uncovered for a few minutes to reduce the liquid.
Serve hot with crusty bread or mashed potatoes.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

10g

Fat

71g

Carbs

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Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Mushroom Recipes European French American Gluten Free Keto Paleo Fall Recipes One Pot Meals