What kind of red wine should I use?

Choose a dry red wine you enjoy drinking, such as Cabernet Sauvignon, Merlot or a red blend. There’s no need for an expensive bottle, but skip sweet wines, which will change the flavor of the sauce.

Will the cinnamon and cloves make this stew taste sweet?

These small amounts give the stew a warm, aromatic flavor. The beef, bacon and broth keep it savory, while the brown sugar adds a little sweetness to balance the wine and vinegar. Measure the spices carefully, especially the cloves!

Can this recipe be made ahead of time?

Absolutely—this is a lovely make-ahead supper! The flavors mingle as it rests. Reheat gently on the stovetop, adding a splash of broth if the sauce needs loosening.

Can I make this without a food processor?

Yes! Finely chop the bacon, onion and carrots with a sharp knife. Aim for small, even pieces so the vegetables blend into the sauce as the stew cooks.

Why is my beef still tough after two hours?

It probably needs more time. Keep the stew at a gentle simmer and check it every 20 to 30 minutes until the beef is easily pierced with a fork. The exact timing will depend on the size of your pieces and the cut of beef.

What if my stew is too thick or too thin?

If it’s too thick, stir in a little more broth. If it’s too thin once the beef is tender, remove the lid and let it simmer gently until the sauce thickens to your liking. Stir occasionally to keep it from sticking.

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Pop your question in the Comments section under the recipe card and I will answer pronto!

Spiced Red Wine Beef Stew

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Tender beef, bacon and finely chopped veggies simmer in a rich red wine sauce with cinnamon, cloves and nutmeg for a cozy, comforting supper.

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 slices bacon
1 large sweet onion, peeled and quartered
6 carrots, peeled and cut into 2 inch pieces
1/2 cup flour
Pinch each of salt and pepper
2 pounds beef chuck steak cut into one inch cubes
3 tablespoons olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/2 cups chicken broth
2 cups red wine
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
Chopped fresh parsley, for garnish

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Instructions

Put the bacon, peeled and quartered onion, and peeled carrot pieces into a food processor. Pulse until everything is finely chopped, but not puréed.
Stir the flour together with a pinch each of salt and pepper in a large bowl. Add the beef cubes and toss until lightly coated, shaking off any excess flour. Save the flour.
Heat the olive oil in a Dutch oven or other large, heavy pot over medium-high heat. Add the beef in batches so the pot isn’t crowded, and brown it on all sides. Scoop the browned beef out and set it aside.
Add the chopped bacon and vegetable mixture to the same pot, along with the cinnamon, cloves and nutmeg. Cook, stirring frequently, until the vegetables start to soften, about 3 minutes. Lower the heat if needed to keep the mixture from scorching.
Pour in the chicken broth and red wine, then stir in the brown sugar and balsamic vinegar. Scrape up the browned bits from the bottom of the pot and bring to a simmer. Return the beef and any juices to the pot, stir, and reduce the heat to maintain a gentle simmer. Partially cover and cook for about 2 hours, stirring occasionally, until the beef is fork-tender.
Taste and add more salt and pepper if needed. If you want the sauce to be thicker, sprinkle some of the reserved flour into the pot and stir it in over medium heat until you get to the thickness you want. Spoon the stew into bowls and sprinkle with chopped fresh parsley. Time to get cozy!

Notes

Beef: Beef chuck is a great choice for this stew because it becomes tender during the long, gentle simmer. Cut it into roughly one-inch pieces so they cook evenly.
Bacon: Just two slices add a lovely savory flavor. The bacon goes into the food processor raw, along with the onion and carrots.
Onion and carrots: A sweet onion adds mellow flavor, and the carrots bring a little natural sweetness. Pulse them with the bacon until finely chopped, stopping before the mixture turns into a purée.
Red wine: Use a dry red wine you enjoy drinking. Cabernet Sauvignon, Merlot or a red blend will work nicely, and an inexpensive bottle is perfectly fine!
Spices: Ground cinnamon, cloves and nutmeg give this stew its warm, cozy flavor. Measure carefully, since a little goes a long way—especially with cloves! I always have these three on hand, because I love Penzeys Spices with an abiding love.
Chicken broth: Chicken broth lets the wine and spices shine. Low-sodium broth gives you more control over the final seasoning.
Flour: All-purpose flour coats the beef and helps thicken the sauce as the stew simmers.
Brown sugar and balsamic vinegar: A little sweetness and a splash of tang round out the rich wine sauce. Light or dark brown sugar will work.
Parsley: A sprinkle of chopped fresh parsley at the end adds a fresh finish and a pretty pop of green.

Find it online: https://www.framedcooks.com/spiced-red-wine-beef-stew/