Beef stew with red wine, I believe almost everyone agrees that it is a very popular dish on our tables.
Certainly, it is not a dish cooked every day, but perhaps on holidays, or Sundays to cook something tasty, inviting, and different from the usual.
I don’t know if my recipe is the same as how you prepare it, but this is my recipe and I can tell you, it is very appreciated!
Come on, then buy some stew meat, get some red wine, celery, carrot, onion, and you’re set… we can start preparing the beef stew cooked with red wine!
In this particular photo, it didn’t come out particularly dark because the meat was not as red as usual (raw).
If you make this or any of my other recipes on my blog, feel free to send me your photos and I will post them on my Facebook page with your name.
About 460 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Beef Stew with Red Wine
- 1.75 lbs beef stew (part of the shoulder)
- 1 1/2 glass red wine
- 1 onion (large)
- 2 small carrots (or 1 large)
- to taste salt
- 1 celery stalk
- 2 tbsps extra virgin olive oil
- 1 pinch pepper
Tools
- Pan Non-stick Pan
Preparation of Beef Stew with Red Wine
Let’s start preparing our beef stew with red wine by taking a non-stick pan, adding the extra virgin olive oil, the chopped onion, carrot, and celery, and sautéing a bit.
Add the stew meat and let it cook for about 10 minutes until the meat no longer has the red color of raw meat.
At this point, add the red wine, season with salt and pepper, mix well, cover with a lid and let it cook over low heat for about an hour, adding more wine if necessary.
Stir occasionally during cooking.
It should be very tender, almost cutting without a knife.
Once cooked, serve hot with the cooking sauce!
