Coupon Clipping Cook

Beef Stew with Vegetables and Red Wine

Beef stew is delicious to make year round.

I like to make this recipe in my good old oval roaster but you can also make it in the crock pot if preferred.

This stew includes all of the basics….beef, potatoes, green beans, celery, onion and carrot.  But what really gives it an amazing flavor is the red wine and oregano.

I especially like how the vegetables and beef absorb the flavor of the wine and oregano, and the end result tastes soooo good.

The beef is so tender that you can cut it with a spoon.

This is true comfort food, and the house smells amazing while it’s cooking.

Serve this stew topped with grated Parmesan cheese, alongside warm bread and butter or garlic bread for a delicious meal.

Leftovers warm up nicely too.

Let’s check out the ingredients.

Potatoes (russet or red potatoes), carrots, celery, onion, garlic, jalapeno pepper, green beans, beef stew meat, red wine (Cabernet, Merlot, Pinot Noir, or Zinfandel), canned cut tomatoes, beef broth, olive oil, salt…

…pepper, parsley, oregano, and bay leaves

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 375 degrees F.

To a large roaster pan, add the canned tomatoes.

Cut the larger size carrots in half.

Otherwise, if the carrots are smaller just leave them whole.

To the pan, add the carrots.

Cut the celery in fairly large pieces (about 1-½ inch pieces).

I also like to include the pieces of celery from the heart section with the leaves.  The leaves are so pretty in the stew.

To the pan, add celery.

Cut the onions in about the same size pieces as the celery.

Then add the onions.

Dice the garlic.  Then cut the jalapeno in half lengthwise, remove the seeds and cut it in thinly sliced pieces.

Add the garlic and jalapeno.

Next, add the beef stock.

Here’s what it will look like with all of the stock in the pan.

Then pour in the wine.

Next, add the dried oregano, pepper, parsley, bay leaves, and salt.

After I added the stock, wine, and herbs I saw the potatoes and green beans still on the kitchen counter..oops…

…don’t be like me and almost forget to add them…

…so next, cut the potatoes (with the skin on) into fairly large pieces (about 2 inch pieces).

I just happened to have both russet and red potatoes on hand, but feel free to use whatever potatoes you have available.

Then to the pan, add the potatoes.

Next, cut each green bean into 3 or 4 pieces depending on the length of the green beans.

Or, you can use a can of green beans instead.

Add the green beans (if using canned green beans, drain out the liquid first).

Stir the ingredients in the roaster pan together and set aside to marinate while browning the beef stew meat.

Heat a skillet on medium heat and add olive oil.

To the pan, add beef stew meat and a few dashes of pepper.

Cook the beef just long enough so that it browns on each side.

It takes about 7 minutes for the meat to get brown.

Next, add the browned beef into the roaster pan (including the olive oil and meat juices that may still be in the skillet).

Stir all of the ingredients together, and cover the roaster pan with a lid.

Then bake in a preheated oven until the meat is so tender you can cut it with a spoon (about 2 hours).

If more liquid is preferred in the stew, stir in a little bit of water.

To serving bowls, add the warm stew and top with grated Parmesan cheese.

Then time to eat.

Enjoy.

Thank you so much for stopping by CCC!

More Soup and Stew Recipes You May Like:

Slow Cooker Potato Soup with Smoked Sausage

Eggplant Supper Soup

Roasted Garlic Potato Soup

Slow Cooker Split Pea and Ham Soup

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Print Recipe

Beef Stew with Vegetables and Red Wine

A hearty true comfort food one-skillet meal.

Course Main Course
Cuisine American
Keyword Beef Stew, One-Pot Meal
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 4

Ingredients

  • 1 bag (16 ounces) cut and peeled baby carrots larger carrots cut in half
  • 7 stalks celery cut in about 1-1/2 inch size pieces
  • 1 pound fresh green beans (stems cut off; each green bean cut into 3 or 4 piece or one 14.5 ounce can of green beans (liquid drained out)
  • 1 medium size whole onion peeled and cut in about 1-1/2 inch size pieces
  • 2 large cloves garlic peeled and diced
  • 1 jalapeno stem and seeds removed, cut in thin widthwise slices
  • 1 can (14.5 ounces) can cut tomatoes
  • 3 whole potatoes (red or russet) (skin-on) washed on cut into about 2 inch size pieces
  • 1 carton (32 ounces) beef broth
  • 1 cup red wine Cabernet, Merlot, Pinot Noir, or Zinfandel
  • 2 tablespoons olive oil
  • 1-1/2 pounds beef stew meat
  • 2 teaspoons dried oregano
  • 2 teaspoons ground pepper
  • 2 teaspoons dried parsley
  • 4 bay leaves
  • 1 teaspoon salt or salt to taste
  • 4 teaspoons grated parmesan for garnish

Instructions

  1. Preheat the oven to 375 degrees F. 

  2. To a large roaster pan, add the tomatoes, carrots, celery, onions, potatoes, green beans, garlic, jalapeno, beef stock, wine, dried oregano, pepper, dried parsley, bay leaves and salt.  Stir together.  Set aside to marinate while browning the beef.

  3. Browning the Beef Stew Meat - Heat a skillet on medium heat and add olive oil. Add the beef and a few dashes of pepper.  Stir.

  4. Cook the beef just long enough so that it browns a bit on each side.

  5. To the roaster pan, add the beef (including the olive oil and meat juices that may still be in the skillet).

  6. Cover the roaster pan with a lid and bake in a preheated oven until the meat is so tender you could cut it with a spoon (about 2 hours). 

  7. If more liquid is preferred in the stew, stir in a little water. 

  8. To serving bowls, add the warm stew and top with grated Parmesan cheese.

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2 Comments

  1. What a perfect stew…looks fantastic! Beautiful layers of flavor 🙂