This hearty classic beef stew is a perfect cold weather meal. The beef, organic potatoes, carrots and butternut squash are braised in a rich wine sauce making it the most delicious stew.
What makes this dish so delicious is the combination of vegetables, the hearty beef flavour and the rich wine sauce it’s cooked in. There is nothing like a bowl of comfort food when you can make a stew with this much flavour and wholesome goodness. It is one of those dishes that leaves you so satisfied and content after eating such delicious meal like this.
This beef stew with red wine is a french classic known as beef bourguignon. With the chunks of marbled beef braised in red wine and beef stock makes this dish the ultimate classic delicious meal.
RECOMMENDATIONS:
Beef: is one of those cuts that requires some thought when it comes to selecting your meat for this stew recipe. The best, most flavourful and least expensive cut of beef is the chuck which is the front shoulder of the beef. Since this recipe requires over two hours of cooking time, stewing beef can be purchased at your local grocery store, this is why this recipe suggests a long slow cooking time for cuts of stewing meat; the longer you cook it at a low heat, simmering, the more tender it will be. However, using a rib steak and cutting up in cubes, offers a much tender cut of beef. The cooking time can be the same but you can shorten it by a half an hour when the meat is tender.
Vegetables: select vegetables that are hearty and flavourful and I chose potatoes, carrots, butternut squash. Potatoes and squash will help to thicken the sauce in this recipe.
TO NOTE: the squash will soften quite abit after cooking for the full 2 1/2 hours and if you prefer the squash to be a little more firm, I would suggest to add it after 1 hour of cooking the stew. This gives the squash 1 1/2 hours of braising time.
Red wine: it gives this stew a bold richness, depth in flavour and make sure you select a dry red wine
Herbs: keeping it simple and continued with the earthy flavour by adding thyme – dry and fresh for garnishing or parsley
CAN YOU FREEZE THIS RECIPE?
The cooler winter months call for hearty meals and ones that you can make large quantities of and freeze. This stew is definitely is one of them, so double the recipe and pack away some in your freezer.
HOW TO MAKE THIS DELICIOUS RECIPE
Season beef with salt and pepper, then toss with flour until evenly coated. Heat 1 tablespoon of olive oil in a Dutch oven or large oven-proof pan, over medium-high heat, add beef and sear for 4-5 minutes, until browned on all sides. You may need to do this batches to avoid crowding the meat and getting proper browning.
Add the remaining olive oil and sauté the onions for 3-5 minutes until tender and translucent. Stir in garlic for 30 seconds, long enough to release the aroma. Add 1/2 of the wine and allow it to reduce, scraping up the brown bits at the bottom of the pan with a wooden spoon. Whisk in the broth, tomato paste, paprika, salt and pepper. Add the beef, remaining wine, potatoes, carrots, squash, thyme and bay leaf. Transfer to preheated oven and braise for 2 1/2 hours.
Remove from the oven, the beef should be tender, the vegetables cooked and the broth should have a thick texture. Discard the bay leaf and adjust the seasoning if necessary. Garnish with parsley and/or fresh thyme. Serve warm with crusty bread.
WHY MAKES THIS RECIPE
- EASY ONE-POT MEAL
- IT IS NUTRITIOUS WITH HEALTHY INGREDIENTS
- IT HAS LOTS OF FLAVOUR AND IT’S SOOO DELICIOUS
- IT’S FILLING AND SO SATISFYING
- FREEZES UP TO 3-4 MONTHS
- FAMILY FAVOURITE
- FREEZE IN LARGE BATCHES FOR THOSE LAST MINUTE MEALS
WHAT TO SERVE WITH THIS STEW?
THESE BISCUITS ARE SUPER FLAKY, BUTTERY AND OH SO YUMMY TO SERVE WITH THIS BEEF STEW. HOWEVER, IF TIME IS LIMITED, THEN SERVE A FRESH LOCAL CRUSTY BREAD SUCH AS CIABATTA OR A LOVELY FRENCH BREAD.
FAQ
What other vegetables can I add to this stew? I would suggest root vegetables since they hold up the best for extended cooking times, such as parsnips, sweet potatoes, turnips and if you add beets, just take into consideration their colour will release into the sauce, creating a reddish colour to the dish.
Do I have to cook this stew in the oven? No you don’t, I have made many stews cooking them on the stove. Cook this stew the same time as you would in the oven, 2 1/2 hours long.
Beef Stew with Potatoes, Carrots and Squash
Equipment
- Large oven-proof pot or Dutch oven
Ingredients
- 1 1/2 lb beef stew, cut into 1 inch cubes (alternative is rib or chuck steak, cut into 1 inch cubes)
- salt and pepper to season beef
- 1 tbsp flour
- 2 tbsp extra virgin olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups beef stock
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp Himalayan salt
- 1/2 tsp pepper
- 10 oz medium red potatoes, quartered (5 small cut in half)
- 2 carrots, 1/4 inch diced
- 2 cups butternut squash, cut 11/2 inch cubes
- 1 tsp dried thyme
- 1 bay leaf
- parsley, for garnishing
Instructions
- Season beef with salt and pepper, then toss with flour until evenly coated. Heat 1 tablespoon of olive oil in a Dutch oven or large oven-proof pan, over medium-high heat, add beef and sear for 5-6 minutes, until browned on all sides. You may need to do this in batches to avoid crowding the meat and to get proper browning.
- Add the remaining olive oil and sauté the onions for 3-5 minutes until tender and translucent. Stir in garlic for 30 seconds, long enough to release the aroma. Add 1/2 of the wine and allow it to reduce, scraping up the brown bits at the bottom of the pan with a wooden spoon. Whisk in the broth, tomato paste, paprika, salt and pepper. Add the beef, remaining wine, potatoes, carrots, squash, thyme and bay leaf. Transfer to preheated oven and braise for 2 1/2 hours.
- Remove from the oven, the beef should be tender, the vegetables cooked and the broth should have a thick texture. Discard the bay leaf and adjust the seasoning if needed.
- Garnish with parsley and/or fresh thyme. Serve warm with crusty bread.
Notes
Nutrition
During these cooler fall and cold winter months, this comforting and delicious beef stew dish is exactly what you need to satisfy and cozy up with….so enjoy!!!
