Red Wine Marinated Beef Stew

Name: Red Wine Marinated Beef Stew
Prep time: 20 min
Cook time: 150 min
Total time: 890 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 2 cups red wine (full-bodied); 2 bay leaves; 1 tsp black peppercorns (whole); 3 garlic cloves (crushed); 1.5 kg beef chuck (cut into 2.5 cm cubes); 2 tbsp olive oil; 2 onions (chopped); 4 carrots (sliced); 1 celery stalk (diced); 2 tbsp tomato paste; 3 cups beef broth; 2 tbsp all-purpose flour; 1 tsp salt (to taste); 1/2 tsp black pepper (to taste)

890 min 6 servings Medium

All Recipes

A hearty beef stew marinated in red wine, perfect for cold nights.

Prep

20 min

Cook

150 min

Total

890 min

Servings

Difficulty

Medium

There's nothing quite like a hearty beef stew to warm you up on a cold Canadian evening. This version of beef stew takes it up a notch by marinating the meat in red wine, infusing it with rich, robust flavours that permeate every bite. The secret to this delicious dish is the marination process, which tenderizes the beef and enhances its natural flavours. Perfect for family gatherings or a comforting meal after a long day, this red wine marinated beef stew will become a staple in your recipe collection.

Instructions

Marinate the beef

In a large bowl, combine red wine, bay leaves, peppercorns, and garlic. Add the beef cubes, cover, and refrigerate for at least 12 hours or overnight.

Pro tip: For best results, marinate the beef overnight.

Prepare the beef

Remove beef from marinade, pat dry, and set aside. Strain the marinade and reserve the liquid.

Pro tip: Patting the beef dry helps it brown better.

Brown the beef

In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, then remove and set aside.

Pro tip: Do not overcrowd the pan to ensure even browning.

Cook the vegetables

In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.

Build the stew base

Add tomato paste and flour to the pot, stirring for 2 minutes until well combined.

Simmer the stew

Return beef to the pot along with the reserved marinade and beef broth. Bring to a boil, then reduce heat to low and simmer covered for 2 to 2 1/2 hours, until beef is tender.

Pro tip: A gentle simmer keeps the meat tender.

Season and finish

Season with salt and pepper to taste. Serve hot.

💡

Tips & Tricks

Use a full-bodied red wine for depth of flavour.
Marinate the beef overnight for best results.
Ensure the stew simmers gently for tender meat.

Frequently Asked Questions

What kind of red wine should I use for marinating beef stew?

Use a full-bodied red wine like Cabernet Sauvignon or Merlot for marinating beef stew.

How long should I marinate beef in red wine?

Marinate the beef in red wine for at least 12 hours, or overnight for best results.

Can I make red wine marinated beef stew in advance?

Yes, red wine marinated beef stew can be made in advance and actually tastes better the next day.

How should I store leftover beef stew?

Store leftover beef stew in an airtight container in the fridge for up to three days or freeze for up to three months.

What can I serve with red wine marinated beef stew?

Serve it with crusty bread or over mashed potatoes, and pair with a glass of the same red wine used in the marinade.

Serving Suggestions

Serve this stew with crusty bread or over a bed of creamy mashed potatoes for a complete meal. Pair it with a glass of the same red wine used in the marinade to enhance the flavours. This stew can be made ahead and actually tastes better the next day as the flavours meld together. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.

Nutrition per serving

450

Calories

35g

Protein

23g

Fat

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