No Peek Beef Stew with Red Wine
Uncover the ultimate comfort food with this hearty No Peek Beef Stew with Red Wine! Perfectly tender chunks of beef chuck simmer alongside carrots, potatoes, celery, and aromatic herbs in a rich, velvety sauce infused with dry red wine. The "no peek" method locks in every ounce of flavor as it slow-cooks in the oven for three hours, ensuring a deeply savory, melt-in-your-mouth experience. This one-pot wonder combines ease and elegance, making it an ideal choice for cozy family dinners or casual entertaining. Serve it with crusty bread or atop a bed of rice for a warming, soul-satisfying meal!
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Recipe Information
Ingredients
- 2 pounds Beef chuck, cubed
- 1 medium Yellow onion, chopped
- 3 medium Carrots, sliced
- 4 medium Russet potatoes, cubed
- 2 stalks Celery stalks, sliced
- 3 cloves Garlic, minced
- 14 ounces Canned diced tomatoes
- 2 cups Beef broth
- 1 cup Dry red wine
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 pieces Bay leaves
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Heat the olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Toss the cubed beef chuck with the flour, salt, and black pepper to coat evenly.
Brown the beef in batches, ensuring all sides are seared. Transfer the browned beef to a plate and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Sauté for 3-4 minutes until slightly softened.
Stir in the tomato paste and cook for 1-2 minutes to caramelize the flavor.
Add the beef back to the pot along with the diced tomatoes, beef broth, red wine, and Worcestershire sauce. Stir well to combine.
Toss in the cubed potatoes, bay leaves, and dried thyme, giving the mixture a final stir.
Cover the pot tightly with a lid or foil to ensure no steam escapes during baking.
Transfer the pot to the preheated oven and cook for 3 hours. Do not remove the lid or peek during this time!
After 3 hours, remove the pot from the oven, discard the bay leaves, and give the stew a gentle stir. Adjust salt and pepper, if needed.
Serve warm with crusty bread or over rice for a comforting meal.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 37.1 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.2 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1431 mg | 30% | |
*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.
