I took Saturday off from my Whole 60 Challenge. I figured I earned a meal that isn’t Whole 30 compliant! And I’ve been CRAVING this beef stew recipe that I love to make. I love a good, hearty beef stew. I’ve tried numerous recipes over the years, but this one may very well be my favorite. The list of ingredients is a bit different than the common beef stew recipes you’ll find floating around. For starters, this one contains an entire bottle of red wine in addition to some beef stock. Simmering the beef in wine acts as a wonderful tenderizer. The recipe also uses orange peel and clove to give the stew an unforgettable warmth that you also won’t find in traditional recipes. So if you are looking for a new twist on an old favorite, give┬áThe Ultimate Beef Stew a try. There’s still a lot of winter left for some of you!

Beef Stew 1

ShareShare This Post!
The Ultimate Beef Stew
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
The Ultimate Beef Stew
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time
3 hours
Ingredients
Servings: people
Instructions
  1. In a large soup pot or Dutch oven, heat olive oil and butter over medium-high heat. While pan is heating up, mix flour, salt and pepper together on a plate. Dredge the meat pieces in the flour, shaking off the extra, and place the meat in the hot pan. Don't crowd the pan. You will need to work in batches. Brown the meat on all sides. Set browned meat aside.
  2. Once all the meat is browned, Add another tablespoon of oil to the pan. Add chopped onion and cook until the onion becomes translucent. Add the entire bottle of wine to the pan. Scrape the bottom with a spoon to loosen all the bits stuck to the bottom. Once the wine comes to a boil, add meat, thyme, garlic, orange peel, clove, and bay leaves and beef stock.
  3. Bring mixture up to a boil and then reduce the heat to simmer and cook uncovered for 20 minutes or until the liquid begins to thicken. Cover the pot and cook on low for 2 hours.
  4. After 2 hours, add potatoes, carrots, mushrooms, and brown sugar. Turn the heat up and simmer uncovered for 30 minutes or until vegetables are tender. Add frozen peas and heat through. Season with salt and pepper to taste. Garnish with fresh parsley.
Share this Recipe
Powered byWP Ultimate Recipe