Beef Stew With Red Wine And Vegetables | CookOS

Beef Stew With Red Wine And Vegetables

Name: Beef Stew With Red Wine And Vegetables
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 10 oz sirloin steak, cut into bite-sized pieces; 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 2 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp all purpose flour; ½ cup dry red wine; 2 cups beef or chicken stock; 12 oz russet potatoes, scrubbed and cubed; ½ cup frozen peas, defrosted; 1 tbsp vegetable oil; 1 tsp salt; salt and pepper to taste

This beef stew combines tender sirloin steak with hearty root vegetables in a savory red wine broth, creating a warm and filling comfort meal that develops deeper flavor as it simmers.

🌍American 🏷️Beef 🏷️Stew 🏷️Sirloin 🏷️Vegetables 🏷️Carrots Celery

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Total

2h 20m

Servings

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recette Magazine

Ingredients

10 oz sirloin steak, cut into bite-sized pieces
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp tomato paste
2 tbsp all purpose flour
½ cup dry red wine
2 cups beef or chicken stock
12 oz russet potatoes, scrubbed and cubed
½ cup frozen peas, defrosted
1 tbsp vegetable oil
1 tsp salt
salt and pepper to taste

14 Ingredients

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Instructions

1
Heat 1 tbsp vegetable oil in a Dutch oven over medium-high heat until shimmering. Add the sirloin steak and cook for 2 minutes until browned.
2
Using tongs or a slotted spoon, transfer beef to a Suvie pan.
3
Add the carrots, celery, onion, and 1 tsp salt to the Dutch oven. Cook for 4 minutes or until softened. Add the garlic and tomato paste and cook for 30 seconds until fragrant.
4
Stir in the flour until vegetables are fully coated. Slowly stir in red wine and bring to a boil. Add beef stock, turn heat to high, and return to a boil.
5
Add potatoes to pan with beef followed by the stew, ensuring potatoes are fully submerged. Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours.
6
Remove pan from Suvie and stir in peas. Season to taste with salt and pepper. Divide between bowls and serve.

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Tips & Notes

Pro tips

Sear the beef pieces in a hot pan before adding liquid to develop a flavorful crust and deeper broth color.
Don't skip the tomato paste—it adds umami depth and helps thicken the stew naturally as it simmers.
Cut vegetables into uniform sizes so they cook evenly; larger chunks hold their shape better during long simmering.
Skim foam and fat from the surface during the first 10 minutes of simmering for a cleaner, less greasy stew.

Substitutions

dry red wine → beef or chicken stock (omit wine, add 1 tbsp balsamic vinegar for depth)
russet potatoes → Yukon gold or waxy potatoes (hold shape better, less starchy)
sirloin steak → chuck roast or beef chuck (increases cooking time to 2.5–3 hours for tenderness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months; reheat gently on the stovetop over medium heat, stirring occasionally.

Common Questions

Can I use a different cut of beef for this stew?

Yes. Chuck roast, brisket, or stewing beef work well and often become more tender with longer cooking. Sirloin cooks faster, so adjust simmering time accordingly.