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Food & Receipts

The Ultimate Beef Stew: Tender Meat, Quick Cooking

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29 May, 2025

Beef Stew with Red Wine: Ingredients and Cooking Instructions

Ingredients

Beef: 500g

Red wine: 200ml

Tomatoes: 3

Potatoes: 2

Carrot: 1

Onion: 1

Garlic, shallots: 3-4 cloves each

Cinnamon powder: 1/2 teaspoon

Seasoning powder, salt, sugar: as needed

Cornstarch: 1 tablespoon

Bay leaves: 2-3

Unsalted butter: 20g

Cooking oil: 2 tablespoons

Water: 500ml

How to Cook Delicious Beef Stew with Red Wine

Cooking Instructions

Step 1: Prepare the Ingredients

Beef: Wash and cut into bite-sized cubes (approximately 3-4cm). Marinate with 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1/2 teaspoon of cinnamon powder, and 2 tablespoons of red wine for 30 minutes.

Tomatoes: Wash, remove seeds, and blend into a smooth puree.

Potatoes and carrot: Peel, wash, and cut into bite-sized pieces.

Onion, garlic, and shallots: Peel and mince.

Step 2: Sauté the Beef and Make the Sauce

Heat a pan with 2 tablespoons of cooking oil and 20g of unsalted butter. Once the butter has melted, add the garlic and shallots, sautéing until fragrant.

Add the marinated beef and stir-fry on high heat for about 3-4 minutes. Then, remove the beef from the pan and set aside.

If needed, add a little more oil to the same pan. Sauté the onion and tomato puree, seasoning with 1 teaspoon of salt and 1 teaspoon of sugar. Cook until the mixture thickens.

Step 3: Cook the Beef Stew

In a pot, combine the beef, tomato mixture, 200ml of red wine, 500ml of water, and bay leaves.

Cover the pot and cook under high pressure for 15-20 minutes, depending on your pressure cooker. Then, release the pressure and open the lid.

Add the potatoes and carrot, continuing to cook for another 5-7 minutes until the vegetables are tender.

Return all the ingredients to the pot, excluding the potatoes and carrot. Bring to a boil, reduce the heat to low, and simmer for 1-1.5 hours until the beef is tender.

Delicious Beef Stew with Red Wine Cooking Tips

When the beef is almost tender, add the potatoes and carrot, cooking for an additional 15-20 minutes.

In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Gradually pour this mixture into the pot, stirring continuously, until the sauce thickens.

Step 4: Final Touches and Serving

Adjust the seasoning with salt, sugar, and seasoning powder to taste.

Sprinkle some ground black pepper if desired.

Serve hot with baguette, steamed rice, or fresh rice vermicelli.

Tips for Tender Beef and a Tastier Dish

Choose beef with a bit of tendon from the shank or chuck for a softer, richer flavor after stewing.

Red wine helps tenderize the meat and imparts a distinctive aroma. Avoid substituting it with white wine.

A pressure cooker significantly reduces cooking time to 20-30 minutes compared to 1-2 hours with a conventional pot.

Cinnamon powder and bay leaves enhance the stew’s unique flavor, so don’t skip them.

Unsalted butter adds a creamy texture and pleasant fragrance to the sauce.