College Inn Red Wine Beef Stew
This hearty tender winter beef stew made with marinated beef is a warming wintertime favorite. It's a delicious bowl of hot beef stew bursting with rich layered flavors and tender meat. The thick hearty broth is the best part and it's always at the top of my cold-weather cravings.
This recipe is majorly inspired by Ina Garten's beef stew recipe. I took inspiration from her recipe but changed the marinade and sort of made it more my own. The marinated beef is what really gives this stew such richness and deep flavor and makes it special. Cooking everything in a dutch oven creates that perfect environment with low steady heat that romances the meat into a soft juicy bite of heaven.
make hearty Tender winter beef stew
Before anything else, I try to marinade the stew meat every time I make this. I find that this helps the meat come out more tender and the marinaded meat infuses tons of flavor into the rest of the dish. What you're left with is soft, delicious meat that releases so much depth of flavor into the stew as it cooks low n' slow in the oven.
Related: Homestyle Chicken Noodle Soup
1. Marinade Stew Meat
The marinade itself is pretty easy to put together.
Toss Meat With Marinade
In a bowl with cubed chuck beef stew meat, toss in seasoned salt, fresh ground pepper, some fresh rosemary sprigs, a little red wine, olive oil, Worcestershire sauce, and some minced garlic. Toss to coat the meat in a glass bowl and cover with plastic wrap. Let marinade for 3 hours or overnight if possible.
2. Dice Vegetables
While that mixture works its magic into the meat, start dicing the vegetables that will make up the rest of the delicious texture and flavor for the stew.
3. Dredge & Brown Meat
Put in slow cooker and cook for …
When you're ready to put everything together, preheat the oven to 300 degrees.
Dredge Meat
Begin by dredging the meat in a little flour that's been tossed with salt/pepper. Coating the beef cubes with a little flour and browning them will help seal in the juices and flavor.
Brown A Little Bacon
Cut a few strips of bacon and toss them in a heated dutch oven on medium heat. Render/brown the bacon pieces and then remove them from the pan once crisped and begin to brown the cubed stew meat.
This quick bacon step will add a little smoky taste to the stew and deepen it in flavor. If you're not a big fan of bacon, skip this step and just go straight to browning the meat.
Brown Beef Cubes Thoroughly
In the same pot you finished browning the bacon, begin browning the stew meat. Brown on all sides and then set aside on a plate. Brown until just lightly golden brown. Do not overcook/char the meat during this step. Work in batches if needed to avoid overcrowding the pan (which leads to the meat steaming instead of browning).
4. Add Vegetables and meat to the pot
Set aside the browned meat and deglaze your pan with a little splash of red wine. Get your wooden spoon and pick up all those good brown bits up from the bottom of the pan. Add in just another dash of cooking oil if needed.
Coat Vegetables In Deglazed Pan – Soak Up The Flavor
Now toss in your carrots, onion, celery and diced red potatoes and another clove of crushed garlic into the pot. Stir until the vegetables sweat and soften just a tad. Now add the browned meat+bacon bits+any juices back in and top off with a carton of beef stew. Optional, you can splash in a touch more red wine at this point or throw in a rosemary sprig for added flavor…or pour yourself a glass? At this point, it is well deserved.
5. Cook hearty Tender beef stew low and slow
Cover everything up with a nice tight-fitting lid and set the dutch oven in an already pre-heated 300 F degree oven. We're gonna cook it low 'n slow until everything is tender and soft.
Yes. It's okay to open up the lid and check on it.
About 2 to 3 hours. If you choose a lower temp, just leave it in a bit longer and just open it up and check a piece or two of it with a fork. Not too complicated to guess here: If it's falling apart… It's done. If it's still a little firm, leave it in a tad longer. Once you knock out the first few steps and get this in the oven, it's pretty much a 'set it and forget it' situation. The dutch oven on low heat is gonna slowly break down the meat and make all the delicious juicy magic happen. You just let it do its thing…
What you're left with is soft tender meat and delicious slow roasted vegetables in a savory rich broth that's been slowly thickened in the oven with the touch of flour that we used to dredge and brown the meat.
For Freshness & Color Toss In Some Peas
Stir in a pack of frozen peas about 5 minutes before the time is completely up and adjust for seasoning if needed. This will add a little bite and texture as well as a pop of green color to the finished stew.
You'll end up with a rich hearty tender winter beef stew with tender beef and slow oven-cooked vegetables. This dutch oven beef stew really makes a delicious warming bite for those cold wintry nights. It's a one-pot crowd-pleasing comfort food that will warm your tummy and your bones! So go ahead, break out the big crusty bread, dip it in! Ladle it over creamy mashed potatoes or steamed rice! You totally earned it.
Keep cozy inspiration coming with this warming rum-spiked Autumn Spice Tea!
Cozy Slow Cooked Winter Beef Stew
A rich, savory, tender beef stew cooked low and slow in the dutch oven makes this hearty winter favorite an easy and delicious dinner in the dutch oven.
Course Main Course
Cuisine American
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dutch oven
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bowl for marinade
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tongs for browning meat
- 1.5 to 2 lb Beef Stew Meat cubed into larger 1 or 2 inch cubes
- 2 large Carrots sliced
- 2 stalks Celery sliced
- 6 Small Red Potatoes or petite potatoes halved or quartered
- 1 Large onion cut to 1 inch cubes
- 3 Garlic Cloves minced
- 2 to 3 tbsp Vegetable Oil for browning
- 3/4 to 1 cup Flour for dredging
- Coarse Sea Salt & Fresh Ground Pepper
- 1 carton Beef Stock 32 oz carton
- Worcestershire sauce a few dashes
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In a bowl, marinade cubed beef pieces in 1 clove of fresh minced garlic, Lawry's seasoned salt, 1 tsp pepper, 2 sprigs of rosemary, 1/4 cup red wine, 1 tbsp good fruity olive oil, 1 tsp Worcestershire sauce. Toss everything to coat and cover with plastic wrap and marinade for at least 3 hours or overnight if possible.
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Preheat oven to 300 degrees. Cut carrots, onions, celery, and red potatoes into a large dice/cubes. Mince garlic cloves and set aside. Cut thin strips of bacon into smaller pieces.
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Dredge the marinated beef cubes and coat each piece with flour that's been tossed with a little salt and pepper. I find doing this on wide flat plate with raised edges is easiest. Set right next to the stove near the dutch oven as you will need it readily. While the dutch oven heats over medium heat, add the bacon pieces to the pan and brown them. When finished browning, remove with a slotted spoon and set aside.
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Add a little more cooking oil of your choice and begin browning the beef stew meat. Brown thoroughly on all sides and remove from the pot. Set aside. If the oil in the pot dries out too quickly, lower the heat and keep browning.
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Now, on medium heat, deglaze the pan with a small splash of red wine, picking up the browned bits from the bottom of the pot with a wooden spoon. Toss in diced carrot, onion, celery and potatoes. Stir around for a minute then add minced garlic and stir. Sweat vegetables until fragrant and beginning to soften through. About 7 or 8 minutes.
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Add browned stew meat and bacon bits back into the dutch oven and top everything off with a carton of beef stock. Give it a gentle stir, cover and place in the preheated 300 F degree oven until everything is softened and the meat is broken down and tender. About 2 to 3 hours.
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5 minutes before stew is finished, taste it and adjust the seasoning/salt if needed then add in a bag of frozen peas and stir through. Serve with crusty French bread for dipping or ladle over fresh steamed rice/mashed potatoes.
Source: https://www.redwinedragons.com/dutch-oven-beef-stew/
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