Best 10 Beef Stew With Caramelized Onions And Red Wine Recipes

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In this article, we'll explore the art of crafting a delectable Beef Stew with Caramelized Onions and Red Wine, a dish that perfectly blends comfort and sophistication. We’ll delve into the techniques and ingredients that elevate this classic one-pot meal, ensuring tender beef, soft and flavorful vegetables, and a rich, velvety sauce that showcases the harmonious balance of sweet, savory, and umami flavors. From selecting the right cut of beef and creating the perfect mirepoix to caramelizing onions to perfection and deglazing the pot with red wine, we’ll guide you through each step to ensure a mouthwatering and memorable dining experience.

Here are our top 10 tried and tested recipes!

BEEF AND RED WINE STEW



Beef and red wine stew image

Cook pieces of beef shin in herby red wine stock until meltingly tender, then serve with creamy mash for a crowd pleasing weekend meal

Provided by Janine Ratcliffe

Categories     Dinner

Time 3h30m

Yield Serves 6

Number Of Ingredients 12

1kg beef shin, cut into chunks and excess fat trimmed
4 tbsp plain flour, well seasoned
olive oil, for frying
2 large onions, diced
1 clove garlic, crushed
1 tbsp tomato purée
a few sprigs rosemary, plus extra to serve, both finely chopped
a few sprigs thyme, plus extra to serve, both finely chopped
375ml red wine
300ml beef stock
½ a small bunch flat-leaf parsley, finely chopped
mashed potato, to serve

Steps:

  • Dust the beef in the seasoned flour then shake off the excess.
  • Heat 1 tbsp of olive oil in a large non-stick frying pan. Brown the beef all over in batches and scoop out onto a plate (add a little more oil if needed).
  • Cook the onions and garlic with a little more olive oil in a large lidded casserole for 10-15 minutes or until the onions have softened and are translucent. Stir in the tomato purée, rosemary and thyme, and cook for 1 minute. Add the red wine, bring to a simmer, then add the beef. Pour in the stock and stir.
  • Cover and simmer on a low heat (or put in a 150C/fan 130C/gas 2 oven) for 2-3 hours or until the beef is meltingly tender, checking after 2 hours. Season, then stir through the parsley, extra rosemary and thyme, and serve with mash.

Nutrition Facts : Calories 402 calories, Fat 15.4 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17.3 grams carbohydrates, Sugar 5.5 grams sugar, Fiber 2.8 grams fiber, Protein 35.5 grams protein, Sodium 0.2 milligram of sodium

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

BEEF IN RED WINE WITH MELTING ONIONS



Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

  • Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
  • Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
  • Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
  • After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

RED WINE BEEF STEW



Red Wine Beef Stew image

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

Steps:

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

BEEF STEW WITH CARAMELIZED ONIONS AND RED WINE



Beef Stew With Caramelized Onions and Red Wine image

Make and share this Beef Stew With Caramelized Onions and Red Wine recipe from Food.com.

Provided by ratherbeswimmin

Categories     Meat

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 12

3 lbs beef stew meat, preferably chuck, trimmed of excess fat
kosher salt
fresh ground pepper
vegetable oil
2 tablespoons butter
3 yellow onions, thinly sliced
2 teaspoons sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
1 1/2 cups red wine, such as Pinot Noir
1/2 cup low sodium beef broth or 1/2 cup chicken broth
1 tablespoon tomato paste

Steps:

  • Cut the meat into 2-inch pieces, rinse, and pat dry with paper towels.
  • Sprinkle with salt and pepper.
  • Coat the bottom of a 5- to 7-quart Dutch oven with a thin film of the oil and set pot over med-high heat.
  • When oil shimmers, add enough meat to cover bottom in 1 layer.
  • Cook, without stirring, until meat lifts easily from pot with tongs and is well browned on bottom, about 5 minutes.
  • Turn and brown on the other side, about 5 minutes more.
  • Transfer meat to a plate and continue with remaining meat, adding more oil to pot on between batches as needed.
  • When last batch of meat has been removed, add the butter to the pot, then the onions and a good pinch of salt, and cook, stirring often, until onions are softened, about 3 minutes.
  • Decrease heat to low and sprinkle the sugar over the onions.
  • Cook, stirring occasionally, until onions are limp and golden, about 15 minutes.
  • Stir in the flour and thyme and increase heat to high.
  • Stir 1 minute, then pour in the wine and broth and let liquid come to a boil.
  • Stir in the tomato paste.
  • Return meat and any accumulate juices to pot, let liquid come to a boil, then decrease heat, cover, and simmer until meat is tender when pierced and sauce is thickened, 1 1/2 to 2 hours.
  • Remove from heat and let stand 5-10 minutes before serving to settle flavors.

BEEF STEW WITH CARAMELIZED ONIONS AND AMBER LAGER



Beef Stew with Caramelized Onions and Amber Lager image

Provided by Food Network

Time 2h50m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup (2 fluid ounces/60 milliliters) vegetable oil
2 1/2 (1.25 kilogram) beef stew meat, preferably chuck, cut into 1-inch (2.5-centimeter) chunks
1 1/2 pound (750 grams) yellow onions, sliced
1 tablespoon unsalted butter
2 teaspoons sugar
2 tablespoons all-purpose (plain) flour
1 1/2 teaspoons dried thyme
3 carrots, sliced
1 bottle (12 fluid ounces/375 milliliters) good-quality amber lager or pale ale
1 cup (8 fluid ounces/250 milliliters) beef or chicken broth
1 tablespoon tomato paste
Salt and ground pepper

Steps:

  • In a large, heavy pot, warm the oil over high heat until hot but not smoking. Working in batches, brown the meat well on all sides, 5 to 7 minutes. Adjust the heat as necessary to keep the meat from scorching. Transfer the browned meat to a plate and repeat until all the meat is browned.
  • Add the onions and butter to the pot and stir over high heat until the onions start to soften, about 5 minutes. Reduce the heat to medium and sprinkle in the sugar. Continue to cook the onions, stirring occasionally, until golden brown, about 15 minutes. Add the flour, thyme and carrots and raise the heat to high. Stir for 1 minute, then pour in the lager or ale, letting it come to a vigorous boil. Stir in the broth and tomato paste and return to a boil.
  • Return the meat and any accumulated juices on the plate to the pot, let the liquid come just to a boil, then reduce the heat to low, cover, and simmer until the meat is tender when pierced and the sauce is slightly thickened, 1 1/2 to 2 hours. Season to taste with salt and pepper. Serve on warmed individual plates.

SLOW COOKER BEEF STEW WITH RED WINE



Slow Cooker Beef Stew with Red Wine image

Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.

Provided by Nicole Napeahi Lemon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 4h25m

Yield 8

Number Of Ingredients 14

1 serving cooking spray
2 pounds cubed beef stew meat
¼ cup all-purpose flour
1 tablespoon cracked black pepper
½ teaspoon salt
4 medium (2-1/4" to 3" dia, raw)s potatoes, peeled and diced
1 ½ cups red wine, or more to taste
1 (12 ounce) package baby carrots
6 slices thick-cut bacon, cut crosswise into 1/4-inch strips
3 stalks celery, diced
1 onion, diced
1 tablespoon minced garlic
1 tablespoon seasoning salt (such as Johnny's®)
2 each bay leaves

Steps:

  • Spray a slow cooker with cooking spray and place meat inside.
  • Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
  • Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g

NO-PEEK BEEF STEW WITH RED WINE



No-Peek Beef Stew With Red Wine image

This has been my mothers beef stew recipe for my whole life. I'm not sure where she got the recipe, but it's been passed around and around. It is very rich and super delicious!

Provided by ShanH

Categories     Stew

Time 5h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs extra lean stewing beef
12 small red potatoes, halved
5 carrots, cut in chunks
1 large onion, cut in pieces
8 ounces mushrooms, halved if large
2 tablespoons dried parsley
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can tomato soup
2 cups red wine
1 cup water
salt and pepper

Steps:

  • Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
  • Add raw stew beef and vegetables.
  • Toss to cover.
  • Bake at 300 degrees for 5 hours. DO NOT STIR.
  • You can use less wine and more water as long as there is 3 cups of liquid used.

Nutrition Facts : Calories 1074.5, Fat 32.2, SaturatedFat 11.8, Cholesterol 131.5, Sodium 1135, Carbohydrate 112.8, Fiber 13, Sugar 19.2, Protein 62.1

HEARTY BEEF STEW WITH RED ONIONS AND ALE



Hearty Beef Stew With Red Onions and Ale image

In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.

Provided by Melissa Clark

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 17

2 pounds boneless beef stew meat, cut into 1-inch chunks
Kosher salt and black pepper
3 medium red onions
1 to 2 tablespoons all-purpose flour
2 tablespoon unsalted butter
1 tablespoon olive oil, plus more as needed
4 garlic cloves, thinly sliced
1 tablespoon tomato paste
1 teaspoon ground coriander
1/4 teaspoon ground allspice
2 cups beef or chicken stock, preferably homemade
1 cup ale or beer (nonalcoholic is fine)
1 rosemary sprig
3 carrots, sliced
1 tablespoon cider vinegar or sherry vinegar, plus more to taste
Chopped chives, for garnish
Flaky sea salt, for garnish

Steps:

  • Season the beef all over with salt and pepper. Set aside while you prepare the onions.
  • Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
  • Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
  • Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
  • Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
  • Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
  • If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

BEEF STEW WITH RED WINE AND HOISIN SAUCE



Beef Stew with Red Wine and Hoisin Sauce image

A hearty beef stew to enjoy on a chilly winter day

Provided by Marilena Leavitt

Categories     Main course

Time 2h15m

Yield 6

Number Of Ingredients 11

4 TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly ground pepper
3½ cups onions, chopped
2 cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 TBSP. cornstarch mixed with 1 TBSP. water
2 TBSP. fresh parsley, chopped

Steps:

  • Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
  • Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
  • Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
  • Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  • Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

Tips

  • Use high-quality beef for the best flavor. Chuck roast or short ribs are good choices.
  • Browning the beef in a hot pan before stewing it helps to develop flavor and color.
  • Caramelizing the onions slowly over low heat brings out their sweetness and complexity.
  • Using a good quality red wine adds depth of flavor to the stew.
  • Simmer the stew for at least 2 hours, or until the beef is fall-apart tender.
  • Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion

This beef stew with caramelized onions and red wine is a classic comfort food dish that is perfect for a cold winter day. The beef is tender and flavorful, the onions are sweet and savory, and the red wine adds a rich, deep flavor. This stew is sure to please everyone at your table.

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