ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Wine-Marinated Beef Stew

Yield 6 servings (serving size: 1 cup)
The beef first marinates in spices and wine, adding depth of flavor to this stew. Once the dish is simmering, relax and enjoy the aromas created by this hearty recipe.


  • 5 parsley sprigs
  • 5 thyme sprigs
  • 1 bay leaf
  • 3 cups dry red wine
  • 1 1/2 cups vertically sliced onion (about 1 medium)
  • 1/2 cup thinly sliced carrot
  • 2 garlic cloves, minced
  • 1 (2-pound) boneless chuck roast, trimmed and cut into 1-inch cubes
  • Cooking spray
  • 1 pound cremini mushrooms, halved
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups less-sodium beef broth
  • 1/4 cup chopped fresh parsley

Nutrition Information

  • calories 311
  • caloriesfromfat 28 %
  • fat 9.7 g
  • satfat 2.8 g
  • monofat 5 g
  • polyfat 0.4 g
  • protein 40.7 g
  • carbohydrate 13.1 g
  • fiber 1.5 g
  • cholesterol 91 mg
  • iron 5.9 mg
  • sodium 665 mg
  • calcium 49 mg

How to Make It

  1. Place first 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, wine, and the next 4 ingredients (through beef) in a large zip-top plastic bag; seal. Marinate in refrigerator 4 hours or up to 24 hours. Strain beef mixture through a colander over a bowl, reserving marinade; drain well. Set cheesecloth bag aside.

  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef mixture to pan; sauté 6 minutes or until browned, stirring occasionally. Remove beef mixture from pan. Add mushrooms to pan; sauté 3 minutes or until lightly browned, stirring occasionally. Return beef mixture to pan. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper to pan; cook 1 minute, stirring constantly. Add reserved marinade, cheesecloth bag, and broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle with chopped parsley. Discard cheesecloth bag.