Best 3 Hearty Herb And Cabernet Beef Stew Recipes

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Indulge in the hearty flavors of a classic beef stew elevated with the rich notes of Cabernet Sauvignon and an aromatic blend of herbs. This sumptuous dish, slow-cooked to perfection, promises tender chunks of beef enveloped in a savory sauce bursting with umami. Alongside the beef stew, discover a delightful collection of complementary recipes that complete your culinary journey. Satisfy your sweet cravings with the velvety Chocolate Mousse, a decadent treat that will tantalize your taste buds. For a refreshing contrast, relish the zesty Lemon Blueberry Scones, perfect for a delightful brunch or afternoon tea. And to accompany your main course, explore the vibrant flavors of the Citrus and Avocado Salad, a refreshing medley of tangy citrus, creamy avocado, and crisp greens.

Here are our top 3 tried and tested recipes!

HEARTY HERB AND CABERNET BEEF STEW



Hearty Herb and Cabernet Beef Stew image

On a chilly fall or winter evening, beef stew is a wonderful dinner. Add a fresh salad and some warm, crusty bread to complete the meal. After simmering, the beef is super tender. Wine cabernet wine adds a rich depth of flavor. Each layer of vegetables adds a different taste to the beef stew. This is a delicious bowl of stew.

Provided by Jennifer Darden

Categories     Beef Soups

Time 3h30m

Number Of Ingredients 16

2 lb stew beef or beef brisket, trimmed and cut into 1-inch pieces
salt and pepper, to taste
3 Tbsp all-purpose flour
5 Tbsp canola oil
3 c carrots, cut in 1/4 to 1/2-inch slices
2 c chopped onion cut in 1/2-inch pieces
1 c celery, cut in 1/4 to 1/2-inch slices
3 c Jacobs Creek Shiraz Cabernet blend (or another dry red wine)
3 can(s) beef broth or the equivalent in homemade broth (14.5 oz each)
3 can(s) tomatoes (14.5 oz each)
1 Tbsp sweet basil
1 Tbsp dried oregano
2 c butter beans (I use fresh that i've frozen so they take a little longer than store bought frozen to cook)
3 c Yukon Gold potatoes, cut in 1 inch chunks
1 1/2 c corn (I like white shoe peg, either canned or frozen)
8 stalk(s) fresh thyme, remove leaves from the stalk

Steps:

  • 1. Season beef well with salt and pepper. Dust with flour. Shake off access.
  • 2. In small batches, sear on all sides until browned. Remove to a plate as they are finished.
  • 3. Toss carrots, onions, and celery into the pot. Stir frequently for about 10 minutes, until they are starting to color and are crisp tender but not completely done. Remove to another plate.
  • 4. Pour in the wine and add the beef back to the pot. Simmer on medium and allow the wine to reduce a bit, for about 10 minutes.
  • 5. Add beef broth and simmer over low heat for about 1 hour to help meat become tender.
  • 6. Add tomatoes, basil, oregano, and potatoes to the pot.
  • 7. Plus add your reserved veggies. Cook for about another hour until meat is fork-tender and vegetables are done. Stir in corn and fresh thyme and cook for about 5 more minutes. Season with salt and pepper to taste.

CLASSIC, HEARTY BEEF STEW



Classic, Hearty Beef Stew image

This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!

Provided by Matthew Francis

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h35m

Yield 8

Number Of Ingredients 20

1 (2 pound) boneless beef round steak, cut into 1-inch cubes
kosher salt and cracked black pepper to taste
¼ cup all-purpose flour
1 tablespoon smoked paprika
1 tablespoon canola oil
3 cups chopped onion
6 cloves garlic, minced
4 tablespoons tomato paste
2 cups dry red wine
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 tablespoon herbes de Provence
3 bay leaves
2 cups beef broth, or more as needed
1 tablespoon Worcestershire sauce
3 cups chopped carrots
3 cups cubed Yukon Gold potatoes
1 cup fresh peas
1 ½ teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
  • Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
  • Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
  • Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
  • Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g

HEARTY BEEF VEGETABLE STEW



Hearty Beef Vegetable Stew image

I received this wonderful recipe from a co-worker. It's awesome! It is a hit with everyone, including our two young children. And it's good for you, too. -Angela Nelson of Ruther Glen, Virginia

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 teaspoons canola oil
1-1/2 pounds red potatoes, cut into 1-inch cubes
3 medium carrots, cut into 1-inch lengths
1 medium onion, chopped
1/2 cup chopped celery
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons quick-cooking tapioca
2 tablespoons dried basil
1 tablespoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large nonstick skillet, brown meat in oil over medium heat. Meanwhile, place the potatoes, carrots, onion and celery in a 5-qt. slow cooker., Drain meat; add to slow cooker. Combine the tomatoes, tapioca, basil, sugar, salt and pepper; pour over the top. , Cover and cook on high for 5-6 hours or until meat and vegetables are tender.

Nutrition Facts : Calories 380 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 458mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 7g fiber), Protein 31g protein. Diabetic Exchanges

Tips:

  • For a richer flavor, use a combination of ground beef and ground pork.
  • Add a tablespoon of Worcestershire sauce or hoisin sauce for a savory umami flavor.
  • If you don't have red wine, you can use beef broth instead. Just add a tablespoon of red wine vinegar or balsamic vinegar for a hint of acidity.
  • For a thicker stew, add a tablespoon of flour or cornstarch to the stew as it simmers.
  • Serve the stew over mashed potatoes, rice, or egg noodles.

Conclusion:

This hearty herb and Cabernet beef stew is a delicious and comforting meal that is perfect for a cold winter night. The beef is braised in a flavorful sauce made with red wine, herbs, and spices. The stew is then served over mashed potatoes, rice, or egg noodles. This stew is a great way to use up leftover beef and it is also a great meal to make ahead of time. The flavors will only improve as the stew sits. So next time you're looking for a hearty and satisfying meal, give this recipe a try.

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