feasting with friends

Red Wine Beef Stew

red wine beef stew

red wine beef stew

As the winter months gain steam (err… frost), soups and stews become staples in our home. For Glenn, they are top notch comfort foods…from the aromas, to the steamed up windows, to the flavors of one pot meals. Hearty and delicious.

red wine beef stew

Even though our winter has been somewhat mild so far (knock on wood!), I’ve already prepared my fair share of soups, chili, chicken and dumplings and stew. After grilling season, they’re a welcomed addition to the table.

red wine beef stew

Beef stew has always been one of the first foods I prepare with the seasonal change. There’s just something about a pot of good stuff simmering away. For this round of dining, I decided to put my new “toy” aka…the pressure cooker… to use. Time was limited (once again, I neglected to plan ahead), yet we still wanted a hearty meal. The pressure cooker did not disappoint!

Don’t have a pressure cooker? No problem… I’ve included directions for using a pressure cooker and the stovetop. Whether you’re going the slow route or the fast one, the results are the same… fork tender beef and veggies, plus a delicious thick broth to hold it all together! Enjoy….

red wine beef stew

red wine beef stew

Red Wine Beef Stew

  • Servings: 8 cups
  • Difficulty: easy
  • Print

Ingredients:
3 pounds chuck roast, cubed into 1½-2-inch pieces
1/2 cup flour (or so, for dredging meat)
kosher salt & fresh cracked pepper to taste
2 teaspoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery stalk, finely chopped
2 garlic cloves, finely chopped
1 cup dry red wine
2 Tablespoons tomato paste
1 bay leaf
3/4 cup beef broth or stock
2 cups carrots, cut in 1½-inch segments (or baby carrots)
2 cups potatoes, peeled and cubed to 1-inch pieces
1 cup peas, fresh or frozen

Directions:

1. Generously season the flour with salt and pepper. Place mixture in a zip top bag or large bowl. Add the cubed beef. Shake (in the bag) or toss (in the bowl) to thoroughly coat the meat.

2.  Set electric pressure cooker to “browning”Add the olive oil. When the oil begins to sizzle, add beef in single layer. Do not crowd. Continue browning meat in batches until all beef is browned. As each batch of beef is browned, transfer to a plate.

For stovetop method: heat olive oil in large pot/dutch oven, over medium/high heat

3.  For either method:

Stir in chopped onion to hot pot. With a wooden spoon, scrape any brown bits from the bottom of the pot that have accumulated from browning the meat. Saute onion for 1-2 minutes, until onion begins to soften and are translucent. Stir in the chopped carrot and celery. Saute veggies for about 3 minutes, stirring occasionally. Stir in the chopped garlic and saute for an additional minute.

Once the vegetables are soft, stir in the red wine, again scraping any brown bits that have accumulated in the bottom of the pot. Cook until red wine has reduced by half. Stir in the tomato paste.

Add the reserved, browned beef, beef broth and bay leaf to the pot.

4. Place lid on pressure cooker, seal. Select High pressure. Set timer for 10 minutes. When  audible beep sounds use a quick pressure release. When valve drops, carefully remove lid, allowing steam to disperse. Add carrots and potatoes to pot and select high pressure. Set timer for 6 minutes. When audible beep sounds use natural pressure release. When float valve drops, remove lid carefully, allowing steam to disperse. Stir in peas. Cook on warm setting for 5 minutes. Adjust seasoning as necessary. Serve in warm bowls with bread or biscuits, as desired.

For stovetop method: Heat contents of pot to boiling, stirring occasionally. Reduce heat. Cover and simmer, stirring occasionally, until beef is almost tender, about 1½ hours. Add carrots and potatoes to simmering stew. Cover and simmer 30 minutes, or until vegetables are fork tender. Stir in the peas; cook about 5 minutes more. Adjust seasoning as necessary. Serve in warm bowls with bread or biscuits, as desired.

 

36 comments

  1. How i love a good stew this time of year, Nancy, and yours certainly qualifies, right down to the peas. I’ve yet to get a pressure cooker and cook my stews in a slow cooker. Either way, it’s a delicious meal for cold wintry days. I agree about the small bottles of wine and keep a few on hand,. Living alone, It’s better than having opened bottles on my counter, tempting me. 🙂

    • No matter how a stew is prepared, John, it’s a winner in our house. I tend to buy white wine in the smaller bottles (I prefer to drink a nice red!) for cooking to avoid waste. It’s not always the “best” available wine, but it is certainly sufficient for most recipes.

  2. Gorgeous stew Nancy, I like all the flavors going on, and loved your props :). Oddly enough I just made a beef stew in my crock pot this past week, isn’t the aroma just so enticing on a cold winter’s day? Happy holidays to you. I have to get cracking here, I’ve taken a hiatus it seems as I’ve been traveling, but I must get back to the drawing board soon. 🙂

    • I was wondering where you disappeared to, Loretta. Happy to hear your break was for fun! I’ll look forward to your “posting return”!

      This stew will definitely be repeated during these colder months – it was so satisfying!

  3. I almost missed this post with the hustle and bustle of FF #46. I love beef stew and I have a good lamb stew as well that I need to post. Just perfect for this time of the year 🙂 I’m glad you’re enjoying your new “toy” and showing us what can be done with it.

    • Never worry about “missing” anything, Judi! You are so good about sending blogger love my way, I greatly appreciate each and everyone of your visits!

      This new toy continues to amaze me with the speed that it cooks and the resulting flavors. This stew was amazing in the cooker. I’ll look forward to the lamb stew… I ❤ lamb!

  4. Oh my goodness…Nancy. Does this look so delicious. Pure comfort. I found myself starting to read your post, and then the photos drew me in, and before I knew it, I was scrolling and admiring your photos..they’re magazine worthy. I’d expect to see them in Bon Appetit, seriously!
    But I’m totally with you. This time of year is when we crave this type of meal, ESPECIALLY this gorgeous stew. I am SO printing this one out! LOVE it…LOVE YOU. ❤

    • Ahh, Prudy. So nice to have you visit and leave such kind words behind! Thank you. 🙂 Meals like this are our favorite snowed-in and hunkered-down type of food. Nothing like coming inside from shoveling snow and having a pot of stew patiently waiting and begging to be eaten! Thanks for the pic comment..I’m trying to put in a smidgen of effort. Hope you have a fabulous weekend!

  5. Yum! I already feel warm and cozy, just looking at your pics, Nancy! Imagine how I will feel once I tuck into a big bowl of your stew! Nothing better than red wine in stew, either! Love this! 😀

    • 🙂 Thank you, Liz!! This was a satisfying dinner… quite rustic, yet still yummy. I’m trying to put a little more effort in my photos (key word: trying, lol), but the dark nights of winter are a challenge! Thanks for noticing (blushing…)! Ah hah, you found me. Now, if I could only make myself update and make that page prettier too.

  6. I like making soups and stew in the winter months, too, Nancy. Yours looks so flavorful, and I love the additon of red wine. I’ve never tried that in stew before, but it sounds wonderful. I’m saving this recipe to try soon, probably right after Christmas. Thanks so much for posting this!

    • Thanks so much, Shari. The wine really provides a deeper level of flavor… somewhat richer in taste. After Christmas is probably a great time to try it out. Once the craziness settles down, one pot, low maintenance meals are greatly appreciated in my kitchen! Happy to hear the dish appeals to you!

  7. Haven’t made this in ages. Very tempting! I have a huge pot roast thawing the the refrigerator, so maybe this would be a good way to fix it. Don’t have any wine, so may have to visit that aisle at the grocery store. I know zip about wine – recommendation???

    Virtual hugs,

    Judie

    • Hi Judie… this is a great recipe for that thawing pot roast! I go by the motto, that if a wine is suitable for drinking -it’s suitable for cooking. This time I used Cabernet, which I had leftover from the previous weekend. It leant a delicious flavor. If you don’t normally drink wine, I know my local stores sell small, one serving bottles (Sutter Home brand??) of wine that would be sufficient for the recipe. I hope you’re able to give the recipe a try…thanks for the visit. 🙂

      • Thanks for the tip about the smaller bottle! I’ll be sure to look. I know there are aisles and aisles of wines and liquors in our local grocery stores, so maybe they will have small bottles. Decades ago, I used to make a Swiss cheese sauce to go on crab crêpes that took white vermouth. That was really delicious! I should get back in the habit of deglazing with wine, as it lends a nice overtone to sauces and gravies. I’ve just gotten lazy in my old age. ;->

        • Happy to help where I can, Judie!

          Lazy?? Hah, I’d say you’re quite busy! You’ve probably just moved on to other experiments. I really think you need to make the crepes you mentioned… and post them… they sound delectable!

        • Long since lost the recipe, but I’m sure there is a plethora of them on the net. My teenaged son could eat them off the stove faster than I could make them, even with four pans going at once!

          I’ll give it a whirl one if these days. I saw some prepared ones in the store the other day, and about fainted dead away at the price!

        • Yes, prepared crepes are definitely one of the highly overpriced items available. Especially considering the cost of the ingredients used. I hope you get the bug to make them again one day… I’m sure they were a special treat… even if your son could inhale them at record pace!

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