A beautifully rich beef stew with red wine and vegetables. Your family & friends will love this dish, and it’s easy to make! Serve this over egg noodles or by itself with bread.

Prep Time 30 mins
Cook Time 2½ hours to 3 hours
Total Time3 hrs. 30 mins
Servings 8 servings


· 3 1/2 pounds beef chuck roast
· 1 tablespoon salt
· 3 1/2 tablespoons olive oil
· 1 cup sweet onions, finely chopped
· 3 – 4 tablespoons all-purpose flour
· 1 1/2 tablespoon tomato paste
· 4 whole garlic cloves, peeled
· 1 teaspoon freshly ground black pepper
· 1 ½ – 1 ¾ cups red wine, such as Robert Renzoni Syrah
· 1-2 cups chicken broth
· 2 bay leaves and 4 sprigs each thyme and rosemary, tied with string for herb bundle (will be removed after cooking is completed)


· 1 ½ -pound carrots, peeled and sliced
· 3 stalks celery, chopped
· 1 tablespoon olive oil
· ½ teaspoon kosher salt


· Heat oven to 350 degrees.
· Trim the meat and cut into chunks. Season evenly 2-3 teaspoons salt.
· Heat the oil in casserole over medium-high heat. Sear in small batches until browned on all sides. Remove to a platter.
· Lower the heat to medium and add sweet onion.
· Cook until softened. Add the beef to the pot and sprinkle with flour. Stir in the tomato paste, garlic, wine, 1 teaspoon salt and pepper.
· Bring to a simmer, then add broth until it covers the meat. Add herb bundle. Cover the pot with foil, pot lid.
· Place in the oven on center rack to braise for 2 ½-3 ½ hours. Until slightly reduced, and the meat falls apart with a fork.
· Remove herb bundle from stew.

Cook the vegetables separately:

· Put the carrots, and celery in a skillet with ¼ cup water, 1 tablespoon olive oil and 1/2 teaspoon salt. Cook on high heat until it boils. Cover skillet and lower heat to med-med low and let simmer until the vegetables are tender but still colorful, about 8-12 minutes.
· Add vegetables into the stew. Taste for seasoning, adding more salt and pepper as desired simmer for 3-5 more minutes.
· Serve with bread or over egg noddles.

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