Beef Stew With Red Wine

This is a simpler version of the fussy time consuming Boeuf Bourguignon.  I love making stews when the weather turns chilly.

Recipe ~ Serves 6


3 tablespoons olive oil

3 tablespoons butter

1/2 cup all purpose flour, plus 1/4 cup to thicken the gravy



3 pounds beef chuck shoulder roast, cut into 2 inch pieces

1 bottle good quality dry red wine

8 fresh thyme sprigs

6 cloves garlic, smashed and skin removed

2 bay leaves

3 cups beef stock, plus 1/2 cup beef stock for thickening gravy

12 small new potatoes, scrubbed and cut in half

1/2 pound carrots, peeled and sliced

2 cups frozen pearl onions

1 pound button mushrooms, cut in half

pinch of sugar

1/2 pound frozen peas

Chopped Chives

Horseradish Sour Cream (recipe follows)

Toasted Baguette Slices (recipe follows)


Preheat a large dutch oven over medium high heat with the oil and butter.

While the pan is heating, arrange 1/2 cup flour on a large dish.  Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat.  Shake off the excess flour and add the beef cubes in a single layer to the hot pan, being careful not to over crowd the pan.  You might have to work in batches.  Once all of the meat has been browned, remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon to release the tasty bits.  Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, salt and pepper to taste, bay leaves and 3 cups beef stock.  Bring the mixture to a boil and then reduce the heat to a simmer.  Cook uncovered for 2 hours.

After two hours, add the potatoes, carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine.  Turn the heat up slightly and simmer uncovered for 30 minutes more, until the vegetables and meat are tender.  Add the frozen peas and simmer for 5 minutes.  Whisk together remaining beef stock and remaining flour until smooth.  Slowly stir the flour mixture into the broth.  Simmer and stir occasionally for about 5 minutes until gravy has thickened.

To serve, place in bowls, add a dollop of the Horseradish Sour Cream, garnish with chives.  Right before serving, add  slice of Toasted Baguette, halfway submerged into the stew.

Horseradish Sour Cream

1 cup sour cream

1 tablespoon prepared horseradish

Stir together and let set in the refrigerator a couple of hours

Toasted Baguette

Slice the baguette, brush with olive oil on both sides.  Place under the broiler.  After first side is browned, turn over and toast the other side.  Remove from broiler and serve.

This will be my last post until after we  move, November 26th.  Have a wonderful Thanksgiving everyone!

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  1. Melanie says:

    Looks absolutely delicious – such a wonderful comfort food. Good luck with your move – and Happy Thanksgiving!

  2. Jane says:

    Hi Penny! This is very much the way I make my stew give or take a few things. I’ll be adding the pearl onions and use a whole bottle of wine instead of half.

    Hope your move goes as smooth as ever. Happy Thanksgiving to you and Kent!


  3. Penny says:

    Good luck with the move Penny. I will be thinking of you. This looks delicious. Can hardly wait to see what comes out of your new kitchen.

  4. Mmmm, another wonderful comfort food. I used to make beef stew all the time and I haven’t thought about making it in ages! What is wrong with me? I love beef stew! Thanks for the reminder Penny, this goes on my menu this week!

  5. I love beef stew and this looks and sounds delicious. I always have dry red wine in the house. Why didn’t I think of using wine in my stew? You can bet I will make this recipe.

    Have fun on Thanksgiving. Are you cooking?

  6. Beverly says:

    Looks delicious, Penny.

  7. I love making stews and soup in the cold weather. Lucky me that Bill likes it too. I know we would love this recipe. The ingredients are yum. Especially the wine. Smile.
    Take it easy getting settled in your new home. it will have the Penny touch and be gorgeous.
    Hugs, Jeanne

  8. Good morning Penny, I came by to see what’s cooking. With all the decorating and unpacking going on, I can see you are still too busy for much cooking. Me too. I have yet to make this stew. I came by to copy the recipe. It is cold here but no snow to speak of yet. However, it is a great day for stew.
    Happy 2013.
    Love, Jeanne

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