I made a large pot of this gluten free beef stew last night. It was so delicious! I used an inexpensive wine, not one I would drink, though that is not suggested by the pros. I froze a bunch for my husband to take on his out of town trips and for unexpected guests. I’m not big on potatoes in my stew, so I only used a few for my hubby to enjoy. You can add more if you desire. I like my beef stew served over rice. There is no need to add Gravy Master or Kitchen Bouquet as the wine naturally creates a dark gravy. Enjoy!
Beef Stew in Red Wine Sauce
A classic beef stew with a gourmet twist that is so delicious! You don't taste the wine per se, but it provides a lovely flavor and color.
- 1/4 cup extra-virgin olive oil, for frying
- 2 Tablespoons butter
- 6 Tablespoons brown or white rice flour
- 5.75 lbs. beef stew meat, cut into 1-inch pieces
- 3 medium yellow onions, chopped
- 6 garlic cloves, minced or grated
- 12 pearl onions* (1 per serving), (optional)
- 1/2 lb. button mushrooms, sliced (optional)
- 2 bay leaves
- 1/4 teaspoon ground thyme
- 1/4 teaspoon ground cloves
- 1 1/2 bottles dry red wine (Cabernet Sauvignon)
- 4 cups gluten free beef broth (Better Than Bouillon)
- 1/2 pound carrots, peeled and sliced to 1/4-inch
- 3 medium potatoes, peeled and cut in 1-inch cubes (optional)
- 1 1/2 teaspoons sugar (or your preferred sweetener)
- Add meat to a large ziplock bag and add flour. Shake to coat all flour. (Alternatively, dredge by hand in a large bowl.)
- Add oil and butter to a heavy large pot or dutch oven and preheat until hot, but not smoking. Add meat in batches and sear until brown. Set seared meat aside in a large bowl and sear the remaining meat. (If you add all of the meat at once, it will not brown.) Stir often to prevent sticking.
- Add meat back to the pot and add chopped onion, pearl onions and mushrooms, if using, and bay leaves, thyme and cloves. Stir and cook until chopped onions are tender, about 8 minutes.
- Add wine and broth and cook over medium to medium-high heat until the sauce thickens. Then lower to simmer-low and cook until beef is tender, about 1 hour 45 minutes. Stir occasionally to prevent sticking.
- The last 45 minutes of cooking, add the potatoes and the carrots.
- Once the meat is tender, serve the stew over rice or eat plain.
To easily peel pearl onions, cook them in boiling water for 2 minutes. Soak them in an ice bath (water and ice) and drain. Immediately cut the root end of each onion off and squeeze the onion out of the skin.
If you enjoy sweet dishes, you can puree in a blender, some of the gravy along with some peach or orange marmalade and your favorite bourbon or liqueur. Drizzle this sauce over each dish.
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You may also be interested in my recipe for Braised Beef Stew in a barbecue beer and wine sauce.
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