Delicious Beef in Red Wine with Herbs

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This is the perfect meal for a cold night. I recommend using wine you would drink, not cooking wine which is sometimes reminiscent of malt vinegar. This is an easy recipe to follow, although the stew will take about 1 1/2 hours to cook depending on the tenderness of the meat. I always use fresh herbs because I think they have more flavor, however you can sustitute for dried herbs.


  1. If you purchase stewing beef it tends to be cut into large cubes. I prefer small cubes for my stew, so I usually cut the cubes in half’s. Season the beef with salt and pepper, heat a Dutch oven and add a little oil. working in batches brown the meat. Remove the meat from the pot and set aside on a dish.
  2. Lower the heat, add some butter and all the vegetables apart from the potatoes.  Remove the thyme from its stems and chop, chop the parsley. Add the herbs. Season with salt and pepper and sweat the vegetables until the onions are translucent, about 5 minutes. Add the beef back to the Dutch oven and sprinkle with flour, stir. Add the red wine and the beef stock, bring to simmer then add the barley.
  3. Lower the heat, cover the pot and cook for about 1-1/12 hours, until the beef is tender. In another pot add the potatoes, water and a good pinch of salt, boil until tender. Add the potatoes to the stew and serve.


  • 2 lb stewing beef
  • 3 cups beef stock
  • 1 cup red wine
  • 2 carrots, diced
  • 1 onion, diced
  • 4-5 potatoes
  • 2 celery sticks, diced
  • 2 cloves garlic, minced
  • 1/2 cup barly
  • flour
  • fresh thyme and parsley
  • butter and canola oil for cooking
  • salt and pepper



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