Red Wine Beef Stew
Red Wine Beef Stew is a hearty dish with robust flavor! Stew meat is paired with vegetables and slowly cooked in a smooth sauce for a cozy dinner!
Servings: 4
Calories: 313kcal
Ingredients
- 1 tablespoon Butter
- 3 tablespoon Flour
- 2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 lb Beef Stew Meat
- 1 Yellow Onion - Chopped
- 2 cup Carrots - Quartered
- 1 cup Mushrooms
- ½ cup Red Wine
- 2 cup Beef Broth
- 1 teaspoon Basil
- ½ teaspoon Dried Sage
- 2 teaspoon Dried Parsley
- 14 oz Fire Roasted Tomatoes
- 1 tablespoon Tomato Paste
- 2 tablespoon Elderberry Jam (use raspberry jam as an alternative or omit)
- Rosemary
Instructions
- Melt butter in a large saute pan over medium high heat.
- Combine flour, salt and pepper in a small bowl. Dredge beef stew meat pieces throughout flour. Shake off excess flour.
- Sear beef in butter for 2 minutes on each side.
- Place chopped onions, carrots and mushrooms on the bottom of large crock pot.
- Layer seared beef on top of vegetables in crock pot.
- Pour red wine into pan to deglaze. Scrap up any bits left on pan.
- Add tomato paste, diced tomatoes, elderberry jam and beef broth to pan and whisk to combine.
- Add dried parsley, sage and basil to the liquid. Stir to combine.
- Bring to a boil. Once boiling turn down to a simmer. Allow liquid to simmer and thicken for 10 minutes.
- Pour sauce over top of beef and vegetables in crock pot. Cook on low 8-10 hours until vegetables are soft and beef is tender.
- Serve over top of mashed potatoes or rice.
Nutrition
Serving: 8g | Calories: 313kcal | Carbohydrates: 26g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 2.519mg | Potassium: 784mg | Fiber: 4g | Sugar: 13g | Vitamin A: 9.375IU | Vitamin C: 8mg | Calcium: 103mg | Iron: 4mg