Forktionary

Beef And Vegetables In Red Wine Sauce Recipe

This classic comfort food recipe delivers tender beef and hearty vegetables simmered in a luscious red wine sauce. Perfect for a cozy weeknight dinner or a special occasion, this recipe is easily adaptable for both slow cookers and conventional ovens. Minimal effort yields maximum flavor! Impress your family and friends with this restaurant-quality meal.

Prep Time 30 mins
Cook Time 80 mins
Calories 708.6 kcal
Protein 65g
Rating 4.4 (7 Reviews)
Beef And Vegetables In Red Wine Sauce 127

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef And Vegetables In Red Wine Sauce

  • 1 tbsp olive oil
  • 1 1/2 lbs beef stew meat
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 8 oz cremini mushrooms, sliced
  • 1 large onion, chopped
  • 1 (28 oz) can crushed tomatoes
  • 3-4 tbsp cold water (for dumplings)
  • 2 beef bouillon cubes
  • 1 cup red wine
  • 1 tsp dried thyme, 1 tsp dried rosemary
  • 1 tsp salt (for stew), 1/2 tsp salt (for dumplings)
  • 1/2 tsp black pepper (for stew), 1/4 tsp black pepper (for dumplings)
  • 2-3 tbsp gravy granules (optional)
  • 2 cups all-purpose flour
  • 1/4 cup beef suet
  • 2 tbsp fresh parsley, chopped
  • 1 1/2 tsp salt, 3/4 tsp black pepper (combined total)
  • 1 cup beef broth

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How to Make Beef And Vegetables In Red Wine Sauce

  1. In a large non-stick pan, brown 1.5 lbs of beef stew meat in batches. Set aside.
  2. Add 1 tbsp olive oil to the pan. Sauté 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 8 oz cremini mushrooms (sliced) until softened.
  3. In a large bowl, whisk together 1 (28 oz) can crushed tomatoes, 1 cup beef broth, 2 beef bouillon cubes, 1 cup red wine (such as Cabernet Sauvignon or Merlot), 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper.
  4. Transfer the browned beef and sautéed vegetables to a 6-quart slow cooker or a large oven-safe casserole dish. Pour the tomato mixture over the beef and vegetables.
  5. **Slow Cooker:** Cook on low for 8 hours or high for 5 hours. **Oven:** Cover the casserole dish and bake in a preheated 350°F (175°C) oven for 1 1/2 - 2 hours, or until the beef is fork-tender.
  6. **Dumplings (30-40 minutes before the end of cooking time):** In a bowl, sift together 2 cups all-purpose flour, 1/4 cup beef suet (or vegetable shortening), 2 tbsp chopped fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper.
  7. Gradually add 3-4 tbsp cold water, mixing until a soft, but not sticky dough forms.
  8. On a lightly floured surface, roll the dough into 8 small balls.
  9. Add the dumplings to the slow cooker or casserole dish during the last 30-40 minutes of cooking. If using a slow cooker, switch to high.
  10. If desired, thicken the sauce with 2-3 tbsp of gravy granules after cooking for a richer flavor. Serve hot.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

18g

Fat

100g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat European American Fall Recipes Slow Cooker

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Beef Vegetables French Easy European Beginner Cook One Dish Meal Comfort Food Inexpensive Meat Taste Mood Savory Presentation Served Hot 4 Hours Or Less