Stew in a Dutch Oven With Red Wine

Berta Lily
by Berta Lily
4 bowls
20 hr 10 min

I know what you might be thinking "stew again?!" YES stew again! What else is better in the winter then a warm cup of stew?

This time I am using a Dutch oven. Full disclosure, I only recently really started to use my Dutch oven and I have no idea what on earth I was waiting for! It is the best!

Chop a whole onion and caramelize for 20 minutes with some oil on low heat.

Once caramelized, add a cup of red wine.

Add seasoning, bay leaves, chili powder, salt, pepper, soy sauce (trust me on this one) red pepper flakes.

Wash beef chunks then add.

You can brown the beef chunks if you like, I personally don't bother.

Add broth, this is my personal favorite from Trader Joes.

Now stick the whole thing in the oven at 325 for 1.5 hours. This is the part I was missing out on! You can use the whole Dutch oven to cook in the oven.. oven!

At this point the meat will be falling apart.

Chop some potatoes and carrots.

Add potatoes and carrots and cook for another 30 minutes until tender. The reason I don't add them initially is because the potatoes especially will turn into mashed potatoes!

So delicious and hearty!

Stew in a Dutch Oven With Red Wine
Recipe details
  • 4  bowls
  • Prep time: 10 Minutes Cook time: 20 Hours Total time: 20 hr 10 min
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  • package of beef chunks
  • 1 onion
  • 1 cup of red wine
  • 1/2 teaspoon onion powder
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon soy sauce
  • 1 cup broth
  • pinch of chili powder and red pepper flakes
  • 2 potatoes
  • 5 large carrots

caramelize chopped onion in Dutch oven for 20 minutes with some oil
add wine
add spices
add washed beef chunks
add broth
cook in the oven for 325 for 1.5 hours
add chopped carrots and potatoes
cook for another 30 minutes in the oven