Savory Beef Stew With Red Wine
Tender potatoes, carrots, and celery are stewed with succulent morsels of beef in a rich red wine broth for a delicious comforting beef stew that is perfect for a cold winter day! Cook low and slow for the best results and most tender beef.
Take advantage of sales on beef roasts or stew meat and beef broth at Safeway to make a delicious beef stew for dinner this week.
The Best Cuts of Meat for Beef Stew
Safeway sells USDA Choice Beef Stew Meat already cubed. The stew meat could be any variety of cuts – sirloin, chuck, round, or even tenderloin. Because the stew meat is cut fresh in-store daily based on the excess roasts, you never know what you are going to get. By cooking the meat low and slow, the meat will become tender
The best cut for stew is beef from the Chuck roast. It has good marbling which contributes to the tenderness of the beef.
You can cut it yourself or ask the butcher to cube it for you.
Ingredients in Beef Stew
- 1.5 lbs. of beef stew meat, cubed
- 3 potatoes, diced into 1-inch cubes (I use Yukon Gold)
- 4 celery ribs, diced
- 3 whole carrots, diced
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- olive oil
- dried oregano
- fresh thyme
- 4 cups beef broth
- 1 cup red wine
- salt and pepper to taste
- bay leaf
- 2 tablespoons corn starch
- (3 tablespoons tomato paste, optional)
How to Make Beef Stew
Heat olive oil in a large stockpot over medium-high heat. Add the beef to the hot oil in batches to sear and brown.
Remove the meat from the pot and add the minced garlic, chopped onions, celery, and carrots. You may need to add a touch more olive oil to the pan to cook the veggies.
Cook the vegetables for 2-3 minutes until softened, stirring often and scraping up the brown bits from the bottom of the pot. Season with salt, pepper, thyme, and dried oregano.
Add the seared beef back to the pot and add red wine and beef broth.
Add the chopped potatoes and bay leaf.
If using tomato paste – add the tomato paste here and stir to incorporate.
Cover and simmer the beef stew on medium-low heat for 45 minutes to one hour.
Thicken the Broth
Create a corn starch slurry by placing 2 tablespoons of corn starch into a small bowl. Remove 1 cup of the beef broth from the pot and let it cool slightly. Add it to the corn starch and whisk to blend. Pour the slurry back into the stew to thicken.
Slow-Cooker Beef Stew Instructions
Brown the beef stew meat in batches, then add to a crockpot. Add the garlic, carrots, onions, potatoes, broth, red wine, and spices and cook on high for 4 hours or low for 6 hours.
I find that the beef stew doesn’t need the cornstarch slurry when cooked in a slow cooker because the potatoes break down and add thickness to the stew. If you want a thicker stew – you can easily make a corn starch or flour slurry to thicken the broth. See the instructions for creating the slurry above.
What to Serve With Beef Stew?
Serve the stew as is in a bowl with a side of crusty Rosemary bread from the Safeway bakery, with saltines, or over mashed potatoes.
Store any leftover beef stew in an airtight container for up to 4 days in the refrigerator. Makes a perfect meal-prep option that you can enjoy for lunches daily.
See related recipes here:
Crockpot Beef Stroganoff Recipe
Beef Roast Cuts: What’s The Best Cut for Pot Roast, Sliced Roast Beef and More
How to Make Rustic Homemade Bread at High Altitude
Ingredients
- 1.5 lbs. beef stew meat cubed
- 3 potatoes diced into 1-inch cubes (I use Yukon Gold)
- 4 celery ribs diced
- 3 whole carrots peeled and diced
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme
- 4 cups beef broth
- 1 cup red wine
- salt and pepper to taste
- 1 bay leaf
- 2 tablespoons corn starch
- 3 tablespoons tomato paste optional
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add the beef to the hot oil in batches to sear and brown.
- Remove the meat from the pot and add the minced garlic, chopped onions, celery, and carrots. You may need to add a touch more olive oil to the pan to cook the veggies.
- Cook the vegetables for 2-3 minutes until softened, stirring often and scraping up the brown bits from the bottom of the pot. Season with salt, pepper, thyme, and dried oregano.
- Add the seared beef back to the pot and add red wine and beef broth.
- Add the chopped potatoes and the bay leaf.
- If using tomato paste - add the tomato paste here and stir to incorporate.
- Cover and simmer the beef stew on medium-low heat for 45 minutes to one hour.
- Create a corn starch slurry by placing 2 tablespoons of corn starch into a small bowl. Remove 1 cup of the beef broth from the pot and let it cool slightly. Add it to the corn starch and whisk to blend. Pour the slurry back into the stew to thicken.
- Serve in a bowl with crusty bread for sopping up all the savory broth.
Notes
SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division. Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons. For more low prices, check out Super Safeway’s weekly ad coupon matchup page. Want to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, Instagram, or Pinterest and subscribe to our newsletter.
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
