Merlot Beef Stew
Indulge in the rich, hearty flavors of Merlot Beef Stew, a comfort food classic elevated with a touch of robust red wine. Tender chunks of beef, simmered to perfection in a luscious broth of Merlot, beef stock, and tomato paste, are paired with wholesome vegetables like carrots, celery, and potatoes for the ultimate cold-weather meal. Aromatic garlic, thyme, and bay leaves infuse each bite with layers of flavor, while the deglazing step with Merlot wine adds a sophisticated depth to the dish. Simmered low and slow, this stew is perfect for cozy dinners or gatherings, served with crusty bread or over buttered egg noodles. Easy to make and full of soul-warming goodness, this Merlot Beef Stew will quickly become a family favorite. Perfect for keywords like "beef stew with wine," "slow-cooked beef stew," and "hearty comfort food recipes."
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Recipe Information
Ingredients
- 2 pounds Beef stew meat (chuck or brisket)
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 3 medium Carrots (peeled and chopped)
- 2 stalks Celery stalks (chopped)
- 2 large Russet potatoes (peeled and cubed)
- 3 cloves Garlic (minced)
- 2 cups Merlot wine
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Thyme (fresh or dried)
- 2 tablespoons Parsley (chopped, for garnish)
Instructions
Pat the beef stew meat dry with paper towels and season with kosher salt and black pepper.
Place the flour in a shallow dish and lightly dredge the beef pieces, shaking off any excess flour.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches, ensuring each piece is browned on all sides. Remove the beef and set aside on a plate.
In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic and cook for 1 more minute, until fragrant.
Pour in the Merlot wine to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the beef broth, tomato paste, bay leaves, and thyme. Bring the mixture to a simmer.
Return the browned beef to the pot and add the cubed potatoes. Stir to combine.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 2.5 to 3 hours, stirring occasionally.
Check the seasoning and adjust with additional salt and pepper, if needed.
Remove the bay leaves before serving.
Garnish with freshly chopped parsley and serve the Merlot Beef Stew with crusty bread or over egg noodles for a satisfying meal.
Nutrition Facts
Calories |
614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1231 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
