Beef Stew with Red Wine

My husband is not the biggest fan of stews, and he ALWAYS asks me to make this. It is delicious, and I mean crazy delicious.

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5 from 6 votes

Beef Stew with Red Wine

My husband is not the biggest fan of stews, and he ALWAYS asks me to make this. It is delicious, and I mean crazy delicious.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Course: Main, Main Course

Cuisine: American

Servings: 4

Calories: 514kcal

Author: Candice

Ingredients

• 1.5 lbs. chuck roast cut into 1.5-2" cubes
• 1 yellow onion peeled and diced
• 1.5-2 lbs. yukon gold potatoes cut in half if small, quartered if large
• 3-4 carrots I use purple cut into 2-inch chunks
• 1/2-3/4 bottle of red wine
• olive oil
• Salt and pepper

Instructions

• Heat 2-3 tbsp olive oil over medium-medium/high heat.
• Add the onion and cook until translucent and starting to brown.
• Add the meat. Season well with salt and pepper. Cook until brown on all sides.
• Add the wine. Bring to boil. Lower to simmer, and simmer ~30 minutes with the lid partially on.
• Add the carrots and potatoes, cover, and cook ~20 minutes.
• Serve!

Nutrition

Calories: 514kcal | Carbohydrates: 31g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 191mg | Potassium: 1573mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7665IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 10mg

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