Easy Beef Stew with Red Wine
No more waiting for a Sunday night stew, try this hearty comfort meal reminiscent of Beef Bourguignon in under an hour! Easily substitute or add any of your favourite vegetables to personalize to your taste.
Directions
- Combine olive oil, spices, soy sauce and Worcestershire in a resealable bag, add beef cubes, massage to coat meat and refrigerate 30 minutes, or up to overnight.
- Remove beef from marinade, reserve marinade, set beef aside. Heat a 4 qt (3.8L) Dutch oven pot on medium, add 1 tbsp oil and shallots, sauté 1 minute, then add garlic, sauté briefly before adding the broth, reserved marinade and vegetables; simmer over medium-low heat for 20 minutes.
- Heat a large 12” fry pan over medium heat, add 1 tbsp olive oil and sear beef on all sides until well browned, about 8 minutes. Add beef and any juices to pot of simmering vegetables. Continue to cook for 5 minutes or until vegetables have reached desired tenderness.
- Remove from heat, let stand 5 minutes before serving. Garnish with chopped parsley.
Recipe Tips
- To increase whole grains in this recipe, try adding a ¼ cup of pot barley soaked in 2 cups of broth overnight, add at the same time as you add the vegetables to the pot.
- Try garnishing with a dollop of crème fraiche or sour cream after plating to add a creamy flavour.
- You can easily substitute a yellow cooking onion for shallots if you don’t have them on hand.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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