Red Wine Beef Stew Version One

Jan 18

Here is one of my favorite recipes to cook. This recipe serves as a base to so many other red wine and tomato based recipes I like to make. This is the original version and this was originally posted in March 2021. Look out for a new version!

This recipe is perfect for those cold winter nights or anytime you want your kitchen smelling like heaven! It doesn’t take too long to prep, and once everything is in the crockpot, you have time to do everything else. I love being in the kitchen, but there are days where I just can’t spend hours cooking. This is a great recipe where I can throw it all in the pot and enjoy the rest of my time.

Red Wine Beef Stew Ingredients

· Sweet red wine ( 1 wine glass)

· Stewing Beef (about 4 lbs.)

· 3-5 Golden potatoes (diced)

· Beef Bouillon (approximately 1 or 2 table-sized spoons full. This allows me to cut back on salt later)

· Sweet or Yellow Onion (chopped)

· Celery (chopped)

· Carrot (chopped)

· Frozen peas

· Minced garlic

· Tomato paste ( approximately 2-3 table-sized spoons full)

· Olive oil (approximately 2-3 tbsps)

· Salt, pepper

· Garlic powder

· Onion powder

· Dried Thyme

· Dried Rosemary

· Worcestershire sauce

· 2 Cups Water

· Cornstarch

*I use cornstarch instead of flour because it helps the sauce thicken better. I highly recommend using cornstarch, but flour is also acceptable. Don’t skip this vital step. It will also help your meat hold flavor!

· Chop all of your veggies and potatoes. You will want this step done first so you can throw them all into the pot when the time comes

*Also, choose a waxy starchy potato like Yukon gold potatoes, not a russet or baking potato.

· In a large bowl, season the beef with salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Mix well

· Add cornstarch to the beef. Coat, and mix well

· Add vegetable oil to a frying pan. Once heated, brown the beef. You DO NOT want to cook the meat thoroughly. Just enough to brown the outside. Add to the crockpot

· Turn crockpot on to either low or high setting ( High to cook for 4 hours- low to cook for 6 to 8)

· Mix spoonful(s) of beef bouillon with 2 cups boiled/hot water( you want the water hot enough to dissolve the powder). Add to crockpot

· Add potatoes to the crockpot, stir, and cover

· In the skillet, add onions, carrots, and celery. Cook over medium heat until they start becoming tender.

· Add Tomato paste to the skillet and mix to coat veggies well. Transfer to the crockpot leaving a small amount of paste and veggies in the skillet.

· Pour the wine into the skillet and cook for a few minutes to scrape up brown bits and allow the flavor to mix with the paste and veggies. Transfer to the crockpot