Tipsy Beef Stew

1 review, 5 star(s). 100% would make again

Ready in 3 hours

This tasty, hearty stew gets its richness from red wine and its sweetness from fresh veggies.


3 pounds beef stew meat; cut into 1-inch cubes
2 teaspoons salt divided
1 teaspoon ground black pepper; divided
3 tablespoons unsalted butter
2 onions; chopped
1 8-oz can tomatoes; diced
1 3-oz packet tomato paste
3 cups beef stock
3 cloves garlic
2 tablespoons chopped parsley
1 teaspoon dried thyme
2.5 cups dry red wine; (i.e. Merlot)
5 carrots; chopped
5 stalks chopped
15 pearl onions peeled or frozen; (up to 20)

Original recipe makes 8



1. Melt butter in pan on medium-high heat.

2. Add onions. Cook until slightly translucent.

3. Transfer half of onions to soup pot.

4. Season beef with salt and pepper. Add to pan and brown with remaining onions.

5. Add beef and onions to soup pot.

6. Stir in tomatoes, tomato paste, beef stock. Season with garlic, parsley, thyme and remaining salt and pepper. Stir in red wine.

7. Cover and simmer for 1 1/2 hours.

8. Add carrots, celery and pearl onions. Uncover and simmer for 1 hour.

9. Season with additional salt/pepper to taste.

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Calories Per Serving: 832 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I enjoy this best when prepared a day ahead, allowing flavors to meld. Although, it is not a requirement. Also, for an added kick, add 2 chopped turnips. It adds texture similar to potatoes without the guilt. [I posted this recipe.]
rpldmcelhany 6y ago

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