Drunken beef stew
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
Description
This Drunken Beef Stew is a hearty, one-pot dish simmered in red wine and aromatic herbs, perfect for warming up on a chilly winter day.
Ingredients
- 2 lb (900 g) of stew meat
- 1 bottle of red wine
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 1/2 cup (120 ml) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 1 onion, quartered
- 4 garlic cloves, peeled and roughly chopped
- 5 carrots, peeled and chopped into large pieces
- 2 cups (480 ml) beef broth
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Place your beef in a gallon size Ziploc bag and add salt, pepper, bay leaves, garlic, and peppercorns. Seal the bag and massage the ingredients together. Refrigerate for 2-24 hours to marinate.
- After marinating, remove the beef from the bag and pat it dry with paper towels. Discard the bay leaves.
- In a large bowl, coat the beef with all-purpose flour, shaking off any excess.
- Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the onion and garlic, cooking until the onion is translucent, about 5 minutes.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Bring to a simmer and let reduce by half, about 10 minutes.
- Return the beef to the pot and add the carrots, beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 6 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Adjust seasoning with salt and pepper before serving.
Notes
- For best flavor, marinate the beef for the full 24 hours if possible.
- Serve with crusty bread to soak up the rich sauce.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This stew also freezes well for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 grams
- Sodium: 800 mg
- Fat: 22 grams
- Carbohydrates: 20 grams
- Fiber: 3 grams
- Protein: 35 grams
- Cholesterol: 90 mg
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Frequently Asked Questions
How long should I marinate the beef, and does it really make a difference?
The recipe says 2 to 24 hours and the notes recommend the full 24 hours for best flavor. The marinade is a dry mix of salt, pepper, bay leaves, garlic, and peppercorns sealed in a Ziploc bag with the beef, so longer contact time means deeper seasoning all the way through the meat before the long braise.
Why does the stew simmer for 6 hours?
The 6-hour low simmer is what transforms the stew meat from tough to tender. After browning the flour-coated beef and deglazing with a full bottle of red wine (reduced by half), the long covered simmer breaks down the connective tissue in the stew cuts and thickens the sauce around the carrots and aromatics.
Can this stew be frozen?
Yes. The notes say it freezes well for up to 3 months in an airtight container. Leftovers also keep in the fridge for up to 3 days, and the notes suggest serving with crusty bread to soak up the rich sauce. 
About 3 cups but you can use your discretion.
The recipe doesn’t show the amount to be used? That would be dangerous if left up to my discretion!
Yes, add the wine to step one :)
Thanks so much for the warm recipe! I can’t be sure but is wine meant to be a part of step 1?