Go Back
Beef stew with red wine
Print Recipe

 Beef Stew with Red Wine

The aroma of this beef stew takes me right back to my childhood. I hope you can make some new memories with this recipe!
Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Keyword: beef stew, beef stew with red wine and mushrooms, classic beef stew recipe
Servings: 6 servings

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon real butter
  • 1-1 ½ lbs Beef Stew meat preferably grass-fed
  • 1 medium white or yellow onion chopped
  • 1 cup sliced mushrooms you can use a variety of kinds
  • 1 tablespoon unbleached flour
  • 32 oz beef broth with no MSG
  • 2 cups of red wine
  • 1 ½ cups filtered water
  • 3-4 large potatoes
  • 4-6 whole carrots
  • 15 sprigs fresh thyme or 1 tablespoon dry thyme
  • 3 cloves of minced garlic
  • 1 ½-2 teaspoon pink salt or sea salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 2 teaspoon brown sugar

Instructions

  • In a medium skillet melt butter with olive oil over medium-high heat, place Stew meat, season with salt and pepper, and cook for 2-3 minutes on each side.
  • Add onion and mushrooms, fry another couple minutes.
  • Add thyme. ( if using fresh I take one sprig and tie it around the rest to hold them in place)
  • Sprinkle flour in evenly, and continue to stir to allow the meat to brown lightly.
  • Add red wine and scrape the skillet to get any brown bits from the bottom.
  • Pour the meat mix into a crockpot.
  • Add broth, water, and remaining ingredients.
  • Stir, and set on low for up to 6 hours.
  • Add more salt or pepper to taste if needed.
  • Plate and garnish with fresh thyme.

Notes

This is best served with Crusty Artisan Bread