Best 6 Red Eye Beef Stew Recipes

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If you're in search of a hearty and comforting meal that's packed with bold flavors, look no further than Red Eye Beef Stew. This classic Southern dish is a true feast for the senses, featuring tender beef chunks braised in a rich and savory sauce made with coffee, beef broth, and a touch of Worcestershire sauce. The result is a deep, complex flavor profile that will tantalize your taste buds.

In this article, we'll take you on a culinary journey with three enticing variations of Red Eye Beef Stew. From the traditional version that stays true to its Southern roots, to a modern interpretation that incorporates red wine and mushrooms for an extra layer of umami, to a slow cooker version that lets you effortlessly create this comforting stew with minimal effort, we've got you covered.

So, grab your ingredients, prepare your taste buds, and get ready to embark on a delicious adventure with our collection of Red Eye Beef Stew recipes. Let's dive in!

Here are our top 6 tried and tested recipes!

RED-EYE BEEF STEW



Red-Eye Beef Stew image

Try this spin on a classic Southern coffee based gravy in a savory stew made with tender pieces of beef, potatoes, mushrooms and carrots.

Provided by BIWFD

Categories     Entrée

Time 2h45m

Yield Makes 6 servings

Number Of Ingredients 15

2-1/2 pounds beef Shoulder Roast Boneless or Bottom Round Roast , cut into 1-1/2 inch pieces
1/3 cup all-purpose flour
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 medium onion, chopped
2-1/2 cups brewed coffee
1/3 cup tomato paste
2 tablespoons molasses
1 tablespoon Worcestershire sauce
6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
8 ounces button or cremini mushrooms, cut in half
1-1/2 cups baby carrots
8 ounces sugar snap peas

Steps:

  • Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
  • Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
  • Add remaining 2 teaspoons oil and onion to stockpot; cook and stir 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
  • Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.

Nutrition Facts : Calories 400

RED WINE-MARINATED BEEF STEW



Red Wine-Marinated Beef Stew image

A twist on traditional beef stew--stew meat that is so tender even the most finicky eaters will love! (i.e. kids that don't like meat that is tough to chew...like mine.) The "secret" is the acid from the red wine. It helps to break down the collagen, naturally tenderizing the meat and releasing great flavor! The longer you can marinate the better but a minimum of 3 hours is essential. Enjoy with a good crusty bread and a glass of red!

Provided by PittsburghersLuv2eat

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 6h50m

Yield 8

Number Of Ingredients 17

2 pounds beef stew meat, cubed
3 cups dry red wine
3 tablespoons olive oil, divided
salt and freshly ground black pepper to taste
6 slices center-cut bacon, cut into 1/2-inch pieces
3 medium potatoes, peeled and quartered
3 medium carrots, peeled and chopped into 1/2-inch pieces
6 ounces fresh green beans, trimmed and halved
1 stalk celery, chopped into 1/2-inch pieces
2 cloves garlic, peeled, or more to taste
4 cups low-sodium beef broth
1 (15 ounce) can Italian-style stewed tomatoes
1 teaspoon dried rosemary
½ teaspoon dried sage
¾ cup sliced portobello mushrooms
4 tablespoons tapioca flour, or as needed
4 tablespoons cold water, or as needed

Steps:

  • Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
  • Remove beef from the wine and pat dry with paper towels. Reserve the wine.
  • Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
  • Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
  • Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 28.3 g, Cholesterol 70.2 mg, Fat 24.2 g, Fiber 3.8 g, Protein 26.4 g, SaturatedFat 8 g, Sodium 400.8 mg, Sugar 6.3 g

RED EYE BEEF STEW



Red Eye Beef Stew image

Make and share this Red Eye Beef Stew recipe from Food.com.

Provided by sweetp

Categories     Stew

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb london broil beef, cut into chunks
2 tablespoons butter
1 small onion, chopped
1/2 cup water
1/2 cup Bourbon
1/2 cup strong coffee
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon salt
5 garlic cloves, minced
3/4 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon pepper
3 medium potatoes, peeled and cubed
1 can diced tomatoes, undrained
1 cup cold water
1/4 cup all-purpose flour

Steps:

  • Brown meat in a dutch oven, with hot butter.
  • Stir in onion cook for 1 min.
  • Add 1/2 cup water, bourbon, coffee, worcestershire sauce, garlic, basil, rosemary, thyme, and pepper.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 1 to 1 1/4 hours or until meat is nearly tender.
  • Stir in potatoes.
  • Return to a boil.
  • reduce heat and simmer 25 minutes more or until meat and potatoes are tender.
  • Add tomatoes.
  • Bring back to a boil.
  • reduce heat and simmer 5 minutes (covered).
  • In a jar with lid shake together cold water and flour together.
  • Add mixture to stew cook until thickened and bubbley.
  • Cook and stir for 1 minute more.

Nutrition Facts : Calories 483.5, Fat 14.3, SaturatedFat 7.1, Cholesterol 89, Sodium 586.6, Carbohydrate 39.1, Fiber 5, Sugar 4.2, Protein 29.1

RED-EYE BEEF ROAST



Red-Eye Beef Roast image

TWANG!!!. To be honest my 6 year old didn't care for the gravy-too zippy for him, but my 11 yr. old, plus DH and myself really enjoyed it. So go easy with the gravy on the little ones. Recipe hails from...You guessed it The Best of Country Cooking 2005

Provided by lets.eat

Categories     Roast Beef

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 7

1 (3 lb) boneless beef eye round
1 tablespoon vegetable oil
2 1/4 cups water, divided
1 (1 1/4 ounce) package onion soup mix
3 tablespoons cider vinegar
2 tablespoons louisiana hot sauce
2 tablespoons all-purpose flour

Steps:

  • In a Dutch oven, brown the roast on all its sides in vegetable oil over medium-high heat; drain. In a small bowl combine 3/4 cup water, the soup mix, vinegar and the hot sauce; pour over the roast. Cover and bake at 325' for 2-3 hours, or until tender. (Mine took 2 hours). Transfer to a serving platter, cover with foil and keep warm. Let stand for 10-15 minutes before slicing.
  • For the gravy, combine flour and remaining water until smooth; stir into the meat juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat.

Nutrition Facts : Calories 247.3, Fat 6.8, SaturatedFat 2, Cholesterol 100.4, Sodium 553.3, Carbohydrate 4.4, Fiber 0.3, Sugar 0.3, Protein 39

SLOW-COOKER BEEF STEW



Slow-Cooker Beef Stew image

When there's a chill in the air, nothing beats this Crock-Pot beef stew. Seasoned with thyme and dry mustard, the hearty slow-cooker beef stew is chock-full of tender carrots, potatoes and meat. -Earnestine Wilson, Waco, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1-1/2 pounds potatoes, peeled and cubed
6 medium carrots, cut into 1-inch lengths
1 medium onion, coarsely chopped
3 celery ribs, coarsely chopped
3 tablespoons all-purpose flour
1-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon browning sauce, optional
Minced fresh thyme

Steps:

  • Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

Nutrition Facts : Calories 272 calories, Fat 12g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 541mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

OLD-FASHIONED BEEF STEW



Old-Fashioned Beef Stew image

This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Steps:

  • Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
  • Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  • Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choose the right cut of beef: Chuck roast, brisket, and short ribs are all good options for red eye beef stew. These cuts are relatively inexpensive and have a lot of flavor.
  • Brown the beef before stewing: Browning the beef adds flavor and helps to thicken the stew.
  • Use a good quality coffee: The coffee is a key ingredient in red eye beef stew. Choose a coffee that you enjoy drinking.
  • Don't overcook the stew: The beef should be cooked until it is tender, but not tough. Overcooking the stew will make the beef dry and chewy.
  • Serve with your favorite sides: Red eye beef stew can be served with a variety of sides, such as mashed potatoes, rice, or noodles.

Conclusion:

Red eye beef stew is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a red eye beef stew that is sure to impress your family and friends.

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