Beef Stew with Merlot

by jenna on September 4, 2013

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I know it might be a little early to be thinking of beef stew, but allow me to convince you it’s a good idea. I mean, it’s practically comfort in a bowl. And all that chopping and preparing? Much cheaper than therapy.  This is a Sunday afternoon stew…that way you can eat on the leftovers all week long! I know it’s just the beginning of September but humor me. Fall is my favorite season for food and fashion, and this stew is a great way to kick it all off.

It’s no secret that I like to cook with wine {and lots of it!} and I created this recipe with one of my favorites, Barefoot Merlot. They are one of my recipe development clients and it’s been a blast writing recipes for them! Folks, there are two ingredients that always lead to delicious results and those two ingredients are wine and garlic.

Amen.

This beef stew has a lot of both. Double amen.

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This would be a great date night meal! It was for us, anyway. Adam absolutely adored it because of all the mushrooms I threw in at the last moment. Gosh, I love that boy and his inherent love for mushrooms.

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This beef stew is rich, thick and meaty. It’s a stick to your bones type of meal and the kind of meal I reach to when I’m feeling down or low or downright pms-y. Follow this with some chocolate ice cream and you’ve got yourself the total package.

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Hope y’all love it! Extra mushrooms and potatoes, please.

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Beef Stew with Merlot

serves 4

Print this Recipe!

Ingredients:

1 1/2 lbs lean beef stew meat, cubed

2 tbsp flour

1 large yellow onion, chopped

3 stalks celery, chopped

2 carrots, chopped

10 oz sliced mushrooms

1 lb new potatoes, peeled and sliced

4 cloves garlic, minced

2 tbsp canola oil

1 cup Barefoot Merlot

3 1/2 – 4 cups beef broth

1 bay leaf

2 sprigs fresh rosemary, minced

1 1/2 tsp herbed sea salt

Black pepper, to taste

Fresh minced parsley, for serving

Directions:

Place the beef in a large dish and sprinkle with flour, a half teaspoon of salt and a good grind of pepper. Toss well so that each piece of beef is covered.

Heat the oil in a large, heavy-bottomed pot. When hot, add the beef and brown. This should only take about 4 minutes.

When the beef has browned, carefully transfer to a plate. Set aside.

Turn down the heat to medium and drizzle a little more oil in the pot. Add the onion and sauté for about 6 minutes, until soft and translucent. Add the diced carrot, celery, rosemary and garlic and continue sautéing for 5 more minutes.

Add the beef back into the pot. Pour in the merlot and the beef broth. Stir well and increase heat to a boil. Then, reduce heat and cover pot. Let the stew simmer for about 2 hours, stirring occasionally.

After 2 hours, add the diced potatoes and the mushrooms. You may need to add a little more beef broth at this point if the stew seems too thick. Continue simmering for about 30 more minutes – until potatoes are tender.

Season stew with salt and pepper to taste. Serve with fresh minced parsley on top!

Time:

2 hrs 45 min

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{ 43 comments… read them below or add one }

Ksenija @ Health Ninja September 4, 2013 at 4:07 am

Oh my, this recipe sounds so amazing! It’s definitely never to early for beef stew and I am sure I will make this soon for Jay and me – he’s going to thank you for that hearty meal, I am pretty sure ;)

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Michelle @ A Healthy Mrs September 4, 2013 at 4:14 am

Mmmmmm — I don’t eat red meat anymore, but beef stew is probably the one dish I miss from when I did. This looks delicious!

Plus, everything’s better with red wine :)

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Marissa@ohhhsolovely September 4, 2013 at 4:41 am

my husband always asks me to make stew. quite honestly, i’m usually not sure where to begin! this looks delicious. i’ll have to try it!

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Angela @ Eat Spin Run Repeat September 4, 2013 at 4:45 am

I’m not a fan of fall, but stews make it far more bearable! Extra sweet potatoes and mushrooms for me too please!

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Tieghan September 4, 2013 at 4:53 am

I am so ready for stew, all those mushrooms and cozy fall food! This is looking perfect!

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DessertForTwo September 4, 2013 at 5:21 am

I love fall, too! Just so I can eat dishes like this. I think we eat some variation of soup or stew several times a week in the fall. It’s so easy and delicious. I’ll be pinning this for our first cold snap :)

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Sam @ Better With Sprinkles September 4, 2013 at 5:35 am

I adore beef stew, but I never thought to cook it with red wine – do you think this could work in a slow cooker?

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Lauren @ The Highlands Life September 4, 2013 at 5:36 am

I made beef stew a few times last winter and always serves it alongside a crusty Irish soda bread. So good. I’m ready for cinder temperatures just for times like this!

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Jenn from Much to My Delight September 4, 2013 at 5:40 am

That’s a true stick-to-your-ribs kinda meal. Can’t wait for the weather to cool to eat stuff like this!

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megan @ whatmegansmaking September 4, 2013 at 5:41 am

Yum, I love a good beef stew! I am so excited about soup/stew/chili season! :)

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Becky @ Olives n Wine September 4, 2013 at 5:44 am

Wine and a wintery stew? Count me in! The mornings are starting to get cooler here and I’m all about enjoying comfort foods :)

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Sarah @ Making Thyme for Health September 4, 2013 at 6:36 am

This does sound so comforting! I love cooking with wine too but I’d have to replace the beef with something else. That would probably be a sin in the cooking religion though, huh?

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Kim September 4, 2013 at 6:36 am

That looks super good – perfect for a fall afternoon full of football!!! Thanks for sharing!

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erin @hooleywithaz September 4, 2013 at 6:37 am

this is my idea of a perfect fall meal. Mister Man will love me for this one.

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Alison @ Daily Moves and Grooves September 4, 2013 at 6:37 am

Ahh this does look so comforting! And I can just imagine the rich, robust flavors of the wine, garlic, and beef. Yum!

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Liz @ Tip Top Shape September 4, 2013 at 6:55 am

This looks amazing!!! I just made a similar stew a few days ago.

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Coty and Mariah September 4, 2013 at 6:58 am

Cannot wait for the first chill to get this bad boy stewing! Thanks!

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Tina Mol September 4, 2013 at 7:08 am

This sounds delicious but I don’t eat red meat :( Can you recommend a good substitution?

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jenna September 4, 2013 at 5:12 pm

I’d stick to a veggie stew — I have one that I am posting next week! :)

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Sarah @ Yogi in Action September 4, 2013 at 7:20 am

This looks delicious! Definitely going to make this- though I don’t eat red meat. Think it would still be delicious if using chicken? I might just have to try it out!

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jenna September 4, 2013 at 5:12 pm

I’ve never tried that so I can’t say for sure! If you do, use chicken thighs because chicken breasts will dry out.

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Madison September 4, 2013 at 7:28 am

Love this! Looks so rich and hearty!

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Joelle ( on a pink typewriter) September 4, 2013 at 7:35 am

Yummy! I was actually planning to have beef stew for din tonight.

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Bryony @ Friday Night Dinners -- PDX September 4, 2013 at 7:38 am

Fall is my favourite time of year and it’s never too early for beef stew. A friend of mine just made it this weekend when we had weather in the 80s. So good!

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Gia September 4, 2013 at 7:54 am

When you brown the meat are you cooking it through?

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jenna September 4, 2013 at 8:09 am

Not completely through – just browning the sides :)

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Gia September 4, 2013 at 9:24 pm

Ok great thanks! Might try to make this for my honey. :)

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Elisabeth September 4, 2013 at 8:30 am

I love fall, too…but not the fact that snowy winter shortly follows here in Ohio…

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Caroline L. September 4, 2013 at 10:02 am

This is really just all of my favorite things thrown into one pot – I can say no to anything the world but this! :)

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Janelle September 4, 2013 at 10:30 am

It’s never too early to think about beef stew – yum!

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Alisha @ Alisha's Appetite September 4, 2013 at 10:33 am

I really don’t think there is any “wrong” time for beef stew! This would totally be the perfect date night meal for me & the hub, too.

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Emily September 4, 2013 at 10:48 am

Oh goodness. Thank you for posting this — it looks so good!!! I’ve never added wine to stew before, but it sounds like a perfect balance with the other ingredients. Today is especially chilly here in New York and it really feels like Fall. I’m ready for the stews, squashes, apples, and pumpkin spice everything! :)

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Michelle Kennedy September 4, 2013 at 11:20 am

This looks amazing! I’m not a meat eater but I definitely will be passing along this one to my fiancé. He’s a awesome cook but hasn’t been able to nail down a stew recipe quite yet. Maybe this one will help him out :) and I can enjoy the wine ;)
I love all the mushrooms in it too. Mushrooms are great for fighting diseases and preventing cancer.

-Michelle
Certified Holistic Health Coach

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Dana @ Conscious Kitchen Blog September 4, 2013 at 11:33 am

This sounds like the type of meal that would warm you up from the inside out. I love fall too and am looking forward to cooler nights full of delicious meals like this.

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Dana September 4, 2013 at 11:59 am

I’m loving all of your recipes lately!! I completely agree about your love for the fall season! I’m obsessed…especially with pumpkin everything! ;) Can’t wait to try this!

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Kim September 4, 2013 at 4:42 pm

Looks delicious! I love cooking with red wine… it does make everything better!

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Audra September 4, 2013 at 5:55 pm

This looks fantastic. Any suggestions on making this in a crockpot? I would love to try it during the week but get home too late to have it on a weeknight.

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Emily @ Life on Food September 5, 2013 at 3:46 am

I love fall meals on Sunday. Big pots of deliciousness that lasts for the week. This is one of them.

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alex clarkson September 5, 2013 at 10:07 am

Thats a wonderful stew recipe, thanks for sharing!

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JC Carter September 6, 2013 at 8:49 am

So not to early. I whipped out the Chicken pot pie this week. It’s definately time for these kinds of recieps.

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Elle September 8, 2013 at 12:25 pm

This is on my stove right now with a mix of beef & lamb stew meat, a marrow-filled bone and some lovely pinot noir since that is what I had. I love fall stews!

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Meghan September 17, 2013 at 8:14 am

I made this over the weekend and it was a soup rather than a stew…something I’m missing? Also, the ingredients call for a bay leaf, but the instructions left it out? Halp! :O)

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LB September 21, 2013 at 1:32 pm

I’m making this for our post-10k race meal. I’m putting it in the crock pot to simmer away all day when we’re running in Portland, Maine. Then we’ll drive home to Boston for a nap and wake up to a hearty stew! Cannot wait.

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