The weather is gloomy and all I want to do is curl up under a blanket, watch movies, drink tea, and eat comfort food. Today I’m making my red wine & honey braised beef stew.
This stew has quickly become a favorite in our house...sweet, a little bit of spicy, and all that tender, juicy beef...it’s just perfectly comforting. And guess what? Most of the ingredients were already in my pantry because I stocked up for all the fall baking and cooking I’m planning to do! And if you find yourself this season with wine that is no longer good to drink, keep it in the pantry for this pot of deliciousness!
How to make this recipe
Heat 2-3 tablespoon of olive oil over medium-medium/high heat. Season the meat with the salt and pepper. Sear on all sides until brown. Remove from pan and set aside.
In the same pan, add the onion, fennel, & celery. Brown the vegetables. Add garlic and ginger. Cook for ~1 more minute.
Add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
Allow the alcohol from the red wine to burn off. MAKE SURE ALL THE ALCOHOL BURNS OFF. It shouldn't smell like alcohol at all. Return the meat to the pan. The meat needs to be covered by liquid, so add more orange juice if necessary. Bring to boil. Lower to simmer, and simmer ~30 minutes with the lid partially on.
Add the carrots and potatoes, cover, and cook 20-25 minutes until the potatoes pierce easily with a fork.
More beef stews you'll love
Then check out some of these delicious stew recipes or peruse all the other meat recipes on the blog here!
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Red Wine & Honey Braised Beef Stew
Ingredients
- 1.5 lbs. chuck roast cut into 1.5-2" cubes
- 1 yellow onion peeled and diced
- 1 head fennel cut into a large dice
- 2-3 celery stalks cut into a large dice
- 1 teaspoon garlic powder or 8 cloves garlic
- 1 tablespoon grated ginger
- 1-2 cups orange juice
- ½ cup honey
- 1 bay leaf
- 1 cinnamon stick
- 1 whole star anise
- 1 chili de arbor or 3 Thai chilis
- 1.5-2 lbs. purple potatoes cut in half if small, quartered if large
- 3-4 carrots cut into 2-inch chunks
- ¾ bottle of red wine
- 1 tablespoon coarsely ground black pepper
- 2 teaspoon salt
- 2-3 tablespoon olive oil
- Optional: rustic bread loaf to serve with the stew
Instructions
- Heat 2-3 tablespoon of olive oil over medium-medium/high heat.
- Season the meat with the salt and pepper. Sear on all sides until brown. Remove from pan and set aside.
- In the same pan, add the onion, fennel, & celery. Brown the vegetables.
- Add garlic and ginger. Cook for ~1 more minute.
- Add orange juice, honey, red wine, bay leaf, cinnamon, star anise and chili.
- Allow the alcohol from the red wine to burn off. MAKE SURE ALL THE ALCOHOL BURNS OFF. It shouldn't smell like alcohol at all. Return the meat to the pan. The meat needs to be covered by liquid, so add more orange juice if necessary. Bring to boil. Lower to simmer, and simmer ~30 minutes with the lid partially on.
- Add the carrots and potatoes, cover, and cook 20-25 minutes until the potatoes pierce easily with a fork.
- Serve with sliced rustic bread...Enjoy!
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