Vintners Stew

Immerse yourself in the rich, comforting flavors of Vintners Stew, a hearty red wine-braised masterpiece perfect for cozy evenings. This rustic dish starts with tender beef cubes seared to perfection, then slow-simmered alongside a medley of vegetables—carrots, celery, baby potatoes, and earthy mushrooms—for a stew brimming with depth and texture. Infused with the elegance of dry red wine, beef broth, and aromatic thyme, this recipe captures the essence of old-world cooking while remaining approachable for home chefs. Ideal for gatherings or an indulgent family meal, Vintners Stew is a celebration of bold flavors and soul-warming simplicity, best served with crusty bread for sopping up every last drop.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and sliced into 1/2-inch pieces
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 fresh thyme sprigs
• 1.5 pounds baby potatoes, halved
• 8 ounces mushrooms, quartered
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge the beef in the flour to lightly coat all sides.

Step 2

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 3–4 minutes per batch. Remove the beef and set aside.

Step 3

Reduce the heat to medium. Add the diced onion, carrots, and celery to the pot, scraping up any browned bits from the bottom. Cook until softened, about 5 minutes.

Step 4

Stir in the garlic and cook for 30 seconds until fragrant.

Step 5

Pour in the red wine and use a wooden spoon to deglaze the bottom of the pot. Simmer for 2–3 minutes to slightly reduce the wine.

Step 6

Add the beef broth, tomato paste, bay leaves, thyme, and the seared beef back to the pot. Bring the mixture to a simmer, then cover with a lid and reduce the heat to low. Let the stew cook for 2 hours, stirring occasionally.

Step 7

After 2 hours, add the baby potatoes and mushrooms to the pot. Continue cooking for an additional 45 minutes to 1 hour, or until the beef and potatoes are tender.

Step 8

Taste the stew and adjust seasoning with additional salt and pepper as needed.

Step 9

Remove the bay leaves and thyme sprigs. Ladle the stew into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(3523.2g)

Amount per serving	% Daily Value*
Calories	3763.7

Total Fat 213.5g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 8248.6mg	0%
Total Carbohydrate 189.7g	0%
Dietary Fiber 27.9g	0%
Total Sugars 30.2g
Protein 200.5g	0%

Vitamin D 15.9IU	0%
Calcium 437.1mg	0%
Iron 37.1mg	0%
Potassium 8424.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 23.0%

Carbs: 21.8%