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beef stew with wine

bakermom2 avatar
Recipe by
Linda Mericle
@bakermom2
Dadeville, AL

Here is my first attempt at a beef stew without tomatoes. The acidity of the wine tenderizes the meat without the use of tomatoes or vinegar. Putting it in the oven gives it a more even heating. It was a big hit in our family. (And just a bonus that it is paleo friendly). No matter how much I make, there are never left overs!

yield 4 -6
prep time 1 Hr
cook time 3 Hr
method Bake

Ingredients For beef stew with wine

  • olive oil
  • 2 lb
    chuck roast, cubed
  • 1
    onion, diced
  • herbs of choice (i used rosemary and thyme from the garden)
  • 2 clove
    garlic
  • 1/2 bottle
    red wine
  • 2 box
    beef broth or mix beef and chicken
  • 2
    sweet potatoes, white potatos and /or butternut squash
  • peas, carrots, mushrooms, pearl onions or any vegetables of choice
  • 2
    leeks (optional) sliced thin
  • 2 Tbsp
    tapioca starch(or corn starch)mixed with a little water.

How To Make beef stew with wine

  • 1
    Preheat the oven to 350. Cube the roast into large bite size pieces. Use a large dutch oven and heat some olive oil in it. When shimmering, add some of the meat (do not dredge in flour) and cook about 5-8 minutes until browned, turning after the first few minutes. Place in a platter or bowl, then cook more of the meat. Do not crowd it.
  • 2
    Once all the meat is browned, add the onions and saute for a few minutes, adding oil if necessary. Add the garlic and saute another 30 seconds, then get your bottle of wine ready-pour it on in! half of a bottle give or take, to your liking.
  • 3
    Now add the broth. Tie up your herbs, if using whole ones, with string and drop in. (Or just add your dried ones). Add about 1 Tbsp. of salt and some pepper.
  • 4
    Put the dutch oven in the big oven and forget about it for 1 1/2 to 2 hours. Some time during this wait, peel the potatoes and carrots and cut into chunks.Cut up any other vegetables that need it at this time. Have them ready.
  • 5
    Carefully remove the amazingly hot pot from the oven. Add your cut vegetables and any other broth (or water) needed to cover everything in the pot. Or close to it.
  • 6
    Put it back in the oven for another hour. This would be a good time to make some garlic bread or biscuits. And a nice salad. Set the table. Use cloth napkins just for fun. Maybe light some candles. Did you make a dessert?
  • 7
    Remove from the oven. Remove the herb bundle. Scoop all of the vegetables out, leaving the broth behind. Mix the tapioca flour and water with a whisk to make a mixture for thickening. Put the pot on the stove and bring the broth to a simmer. Add the tapioca mixture and whisk into the broth until thickened. Pour it over the meat/vegetables in the serving bowl and enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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