Vintners Stew
Immerse yourself in the rich, comforting flavors of Vintners Stew, a hearty red wine-braised masterpiece perfect for cozy evenings. This rustic dish starts with tender beef cubes seared to perfection, then slow-simmered alongside a medley of vegetables—carrots, celery, baby potatoes, and earthy mushrooms—for a stew brimming with depth and texture. Infused with the elegance of dry red wine, beef broth, and aromatic thyme, this recipe captures the essence of old-world cooking while remaining approachable for home chefs. Ideal for gatherings or an indulgent family meal, Vintners Stew is a celebration of bold flavors and soul-warming simplicity, best served with crusty bread for sopping up every last drop.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into 1/2-inch pieces
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
- 1.5 pounds baby potatoes, halved
- 8 ounces mushrooms, quartered
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the beef in the flour to lightly coat all sides.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.
Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot, scraping up any browned bits from the bottom. Cook until softened, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the red wine and use a wooden spoon to deglaze the bottom of the pot. Simmer for 2–3 minutes to slightly reduce the wine.
Add the beef broth, tomato paste, bay leaves, thyme, and the seared beef back to the pot. Bring the mixture to a simmer, then cover with a lid and reduce the heat to low. Let the stew cook for 2 hours, stirring occasionally.
After 2 hours, add the baby potatoes and mushrooms to the pot. Continue cooking for an additional 45 minutes to 1 hour, or until the beef and potatoes are tender.
Taste the stew and adjust seasoning with additional salt and pepper as needed.
Remove the bay leaves and thyme sprigs. Ladle the stew into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.0 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1427 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.
