Spiced Beef Stew with Root Vegetables and Red Wine

A hearty and flavorful beef stew, infused with warming spices and rich red wine, perfect for a cold evening.

Prep Time

25 minutes

Total Time

2 hours 55 minutes

Calories

550

Level

Medium

Yields

6 servings

Cost

£3.04

Season:

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2lbsBeef chuck, cut into 1-inch cubes(Trimmed of excess fat)

£10.00

2tablespoonsOlive oil

£0.30

1Yellow onion, chopped

£0.60

3Carrots, peeled and chopped

£0.45

2Celery stalks, chopped

£0.50

4clovesGarlic, minced

£0.20

2tablespoonsAll-purpose flour(Optional, for thickening)

£0.05

1cupDry red wine(Such as Cabernet Sauvignon or Merlot)

£2.50

4cupsBeef broth(Low sodium preferred)

£1.20

2tablespoonsTomato paste

£0.25

2Bay leaves

£0.15

1teaspoonDried thyme

£0.10

0.5teaspoonGround cinnamon

£0.05

0.3teaspoonGround cloves

£0.05

1.5lbsPotatoes, peeled and cubed(Russet or Yukon Gold)

£0.80

1lbRutabaga, peeled and cubed(Alternatively use parsnips)

£0.70

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Or to taste)

£0.05

2tablespoonsFresh parsley, chopped(For garnish)

£0.30

Total Cost

£18.26

£3.04 per serving

The Method

1
Season beef cubes generously with salt and pepper.
2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove the beef and set aside.
3
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
4
If using flour, sprinkle it over the vegetables and cook for 1 minute, stirring constantly. This helps to thicken the stew.
5
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
6
Stir in beef broth, tomato paste, bay leaves, thyme, cinnamon, and cloves. Bring to a simmer.
7
Return the browned beef to the pot. Cover and reduce heat to low. Simmer for 1.5 - 2 hours, or until the beef is very tender.
8
Add the potatoes and rutabaga (or parsnips) to the stew. Cover and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
9
Remove the bay leaves before serving. Adjust seasoning with salt and pepper to taste.
10
Garnish with fresh parsley and serve hot.

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My Notes

Nutrition Information

Nutrition per serving (500g)

550 kcal / 2301 kJ

Carbs

38g

15% of RDA

Fat

25g

36% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

For a richer flavor, marinate the beef in the red wine for at least 30 minutes before browning.

You can add other root vegetables such as turnips or parsnips. Adjust the cooking time accordingly.

The stew can be made ahead of time and reheated. The flavors will deepen overnight.

Serve with crusty bread or mashed potatoes for a complete meal.

Cooking Equipment

Large Dutch oven or heavy-bottomed pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, marinate the beef in the red wine for at least 30 minutes before browning.

You can add other root vegetables such as turnips or parsnips. Adjust the cooking time accordingly.

The stew can be made ahead of time and reheated. The flavors will deepen overnight.

Serve with crusty bread or mashed potatoes for a complete meal.

Spiced Beef Stew with Root Vegetables and Red Wine

Ingredients

The Method