Lip-Smacking Beef Stew Recipe: A Diabetic’s Delight
Picture this: it’s chilly outside, you’re snuggled up under a blanket and watching your favorite movie. But something is missing. Something warm and comforting that will fill your belly and your soul. That something is a hearty bowl of beef stew in red wine sauce.
I’m excited to share my recipe for this quintessential dish with you. Beef stew in red wine is a classic that has been enjoyed for centuries. The French call it “boeuf bourguignon,” and it was made famous by the legendary chef Jacques Pépin.
Not only is this dish delicious and satisfying, but it’s also diabetic-friendly and low carb. So whether you’re looking for a comforting meal or have dietary restrictions, this recipe has got you covered.
Grab your ingredients, put on your apron, and let’s get cooking!
Why You’ll Love This Recipe
Introducing the ultimate comfort food for any occasion: Beef Stew in Red Wine, a quintessential recipe that has been passed down through generations, with more and more variations added to suit different preferences. What makes this recipe so special? Here’s why you’ll love it:
First off, it is the perfect balance of flavors. The beef is slow-cooked to perfection until it is melt-in-your-mouth tender, adding richness and depth to the red wine-based sauce. The addition of sun-dried tomatoes and fresh mushrooms gives a delicious umami flavor, while French herbs such as dried thyme leaves and bay leaf give an earthy aroma that will take your taste buds on a journey to the heart of France.
Furthermore, this dish is diabetic-friendly and low-carb, making it an excellent option for those who want to enjoy their favorite comfort food without worrying about health concerns. The use of cornstarch rather than flour helps lighten the texture while reducing carbohydrates, making it ideal for those following a low-carb lifestyle.
Finally, this recipe is incredibly versatile. It can be made in a slow cooker or instant pot for maximum convenience or prepared traditionally in a Dutch oven. The addition of potatoes and carrots makes it a complete meal that’s perfect with mashed potatoes or by itself with crusty bread.
In conclusion, Beef Stew in Red Wine is a classic beef stew recipe that you simply can’t go wrong with. Whether you’re cooking for yourself or entertaining guests, this dish is sure to impress with its rich flavors, diabetic-friendly ingredients, and ease of preparation. So go ahead and put red wine to good use by trying out this savory recipe today!
Ingredient List
Below is a list of the ingredients you will need to make this delicious and hearty beef stew in red wine. Don’t worry if you don’t have all the ingredients on hand, I have included some substitution options for you as well.
Here are the ingredients:
- 2 pounds of beef round steak, cubed
- 2 tablespoons of olive oil or canola oil
- 1 large onion, chopped
- 4 large cloves garlic, minced
- 3 tablespoons of cornstarch
- 1 cup of dry red wine
- 1 cup of low-sodium beef broth or water
- 1 bay leaf
- 1 teaspoon of dried thyme leaves
- Freshly ground black pepper to taste
- Salt to taste (optional)
- 2 medium potatoes, peeled and cubed
- 1/2 cup of sun-dried tomatoes, chopped
- 6 ounces of fresh mushrooms, sliced
- Juice from half an orange or 1 tablespoon of red wine vinegar (optional)
Note: For a diabetic-friendly recipe, use red wine vinegar instead of orange juice.
You can also substitute some ingredients with their equivalents if necessary. For example, if you don’t have sun-dried tomatoes on hand, you can use canned tomatoes or tomato paste instead. If fresh mushrooms are not available, you can opt for canned or frozen ones.
The Recipe How-To
Now comes the fun part, putting all of these ingredients together in a delicious beef stew!
Step 1: Prepare the Ingredients
- Beef Round Steak – Trim the fat off the beef, cut it into 1-inch cubes, and season with salt and black pepper to taste.
- Vegetables – Dice an Onion, chop the Garlic, peel and cube the Potatoes, slice the Mushrooms.
- Seasonings – Add Dried Thyme Leaves, a Bay Leaf, and some extra freshly ground black pepper.
Step 2: Brown the Beef
In a large pot or Dutch oven over medium-high heat add one tablespoon of Olive Oil. When it’s hot, add half of the seasoned beef cubes at a time and brown them for several minutes or until they become golden brown. Transfer the browned meat into a large plate and set aside.
Repeat this step with the remaining meat.
Step 3: Sauté Vegetables
Add another tablespoon of olive oil to the same pot, add diced onion and garlic, and sauté until softened about 3-4 minutes. Stir in sliced mushrooms and sun-dried tomatoes.
Step 4: Deglaze with Red Wine
When vegetables have softened up, add two cups of dry red wine that fits your taste. I recommend using wine like Merlot or Pinot Noir for this recipe. Let it simmer for a few minutes until slightly reduced.
Step 5: Add Rest of The Ingredients
Return beef to pot. Add potatoes and 3 cups of water. Bring liquid to boil; reduce heat to low and cover slowly cook on low flame for around 2 hours or till beef is tender.
Step 6: Thicken The Stew
This stew produces its own gravy from cooking the beef and vegetables in a slow simmer. However, if you want to give it little thick gravy base, mix 2 tablespoons of cornstarch with 1/4 cup of cold water until the cornstarch dissolved. Pour this mixture into the stew, simmer for another 5 minutes
Step 7: Finishing Touches
Remove bay leaf and garnish with some chopped parsley leaves or strips of orange rind.
Now that it’s ready to be served, spoon generous amounts over warm mashed potatoes or crusty bread. Yum!
Substitutions and Variations
Beef stew in red wine is a classic dish that can be customized to suit different tastes and dietary restrictions. Here are some substitutions and variations to try:
– Low carb version: Replace the potatoes in the recipe with radishes or turnips.
– Chicken stew: Swap out the beef round steak for boneless, skinless chicken thighs and use white wine instead of red.
– Vegetarian version: Omit the meat and add more vegetables, such as zucchini, bell peppers, or eggplant. Use vegetable broth instead of beef broth.
– Gluten-free version: Use cornstarch or arrowroot instead of flour to thicken the stew.
– Instant pot version: Follow the recipe as written, but cook on high pressure for 35 minutes instead of simmering on the stovetop.
– Wine sauce: For a fancier presentation, strain the stew solids from the liquid and reduce the cooking liquid until it thickens into a rich sauce. Serve over mashed potatoes or polenta.
No matter how you choose to customize your beef stew in red wine, be sure to taste and adjust seasonings as needed to achieve your desired flavor profile. Enjoy!
Serving and Pairing
This beef stew in red wine is a true crowd-pleaser and will satisfy even the most discerning palate. The rich flavors of sun-dried tomatoes, fresh mushrooms, and tender beef are lifted by the bright acidity of dry red wine. The silky wine sauce creates a luxurious coating over the stew that is perfect for dunking crusty bread or spooning over mashed potatoes.
To enhance the flavor experience, I recommend pairing this dish with a full-bodied red wine such as a Bordeaux or Cabernet Sauvignon. These wines have enough structure and tannins to complement the hearty meaty flavors of the beef stew.
If you prefer a non-alcoholic option, I would suggest serving this dish with sparkling water infused with orange slices for a refreshing and citrusy accompaniment.
For those watching their carbs or calories, try serving this stew over a bed of cauliflower mash for a low-carb option. The savory broth and meaty texture play perfectly with the slightly sweet and nutty flavor profile of cauliflower.
This classic beef-recipe also pairs well with simple green salads dressed in olive oil and balsamic vinegar or roasted root vegetables like carrots and parsnips seasoned with dried thyme leaves, fresh ground black pepper, olive oil, and sea salt.
Regardless of how you choose to serve this dish – on its own, paired with your favorite sides, or almost any way in between – one thing is for sure: this wine-infused diabetic-friendly stew recipe will quickly become your go-to comfort food.
Make-Ahead, Storing and Reheating
This beef stew in red wine recipe is perfect for making ahead and enjoying later. In fact, it tastes even better on the second day after the flavors have melded together. To make this delicious stew ahead of time, simply prepare it as instructed in the recipe and let it cool to room temperature.
Once the stew has cooled, transfer it to an airtight container and place it in the refrigerator. The stew can be stored in the refrigerator for up to three days. When you are ready to serve the stew, simply reheat it on low heat on the stove or in a slow cooker until it is heated through.
If you have leftover beef stew that you want to store for later, allow it to cool to room temperature before transferring it to an airtight container. Leftovers can be stored in the refrigerator for up to three days or frozen for up to three months.
When reheating beef stew that has been stored in the refrigerator or freezer, always make sure to reheat it thoroughly before serving. You can reheat beef stew on the stove or in a slow cooker. If reheating on the stove, heat over low heat, stirring occasionally until heated through. If reheating in a slow cooker, cook on low for 4-6 hours or until heated through.
This beef stew in red wine recipe makes for a perfect make-ahead meal that can be enjoyed throughout the week. Plus, with its diabetic-friendly ingredients and low-carb profile, this quintessential recipe is perfect for anyone looking for healthy comfort food options.
Tips for Perfect Results
To ensure your beef stew in red wine comes out perfect every time, here are a few tips:
1. Brown the meat well: When searing the beef, take the time to ensure it has a nice brown crust on all sides. This caramelization adds depth and complexity to the final dish.
2. Use red wine vinegar: A splash of red wine vinegar during cooking will help to brighten up the flavors and add a slight tanginess to balance the rich stew.
3. Don’t overcook the vegetables: To preserve the texture and flavor of the potatoes, carrots, and other vegetables, don’t overcook them. They should be tender but still have some bite to them.
4. Skim any foam: When simmering the stew, you may notice foam and impurities rising to the surface. Use a spoon or ladle to skim these off for a clearer, cleaner taste.
5. Let it rest: Once your pot beef stew is finished cooking, allow it to rest for ten minutes before serving. This allows the flavors to develop and settle, leading to a more delicious dish.
By following these simple tips, your beef stew in red wine will turn out perfectly every time.
FAQ
Now that you have all the information needed to make the delicious beef stew in red wine, it’s time to address some of the most commonly asked questions. These FAQs will help you troubleshoot any issues that may arise while making the dish and ensure perfect results every time.
What does red wine do for beef stew?
As a sommelier, I have learned that adding red wine to beef stew enhances both the texture and flavor of the dish. Through a slow-cooking process, the acidity in the wine softens the toughness of the beef chuck, resulting in a more tender and delicious meat. Moreover, as the stew is cooked and some of the liquid evaporates, the flavors of the red wine and other ingredients become more concentrated, adding complexity and depth to the dish.
Should I put red wine in my stew?
When it comes to pairing wine with a delectable and filling beef stew, you don’t want to make a hasty decision. To amplify the taste of the tender meat and enhance the rustic appeal of the stew, a dry red wine with a high tannin content is the way to go.
What can I use instead of red wine vinegar in beef stew?
There are various types of vinegar that are commonly found in different kitchens around the world. These include balsamic vinegar, a versatile flavor enhancer that adds richness to dishes. White vinegar mixed with red wine is another popular variant that is often used in salads and marinades, while sherry vinegar is known for its nutty and woody undertones. Additionally, white wine vinegar is a regularly used option that is perfect for adding acidity to sauces and vinaigrettes. Other options include rice vinegar, apple cider vinegar, tamarind paste, and raspberry vinegar, each with its unique flavor profile and culinary applications.
Why do you put red wine vinegar in beef stew?
One way to enhance the flavor of a stew is by incorporating red wine vinegar, which adds a tangy and sharp taste to the sauce. Adding tomato paste and herbs to the mix can also add a refreshing twist to the overall taste of the dish. Serving the stew in shallow soup or pasta bowls and garnishing it with parsley can make it more visually pleasing. To complete the meal, a large basket of crusty country bread can serve as a perfect accompaniment to the stew.
Bottom Line
In conclusion, this wine braised beef stew recipe is perfect for those looking for a nutritious and flavorful diabetic recipe. By using fresh ingredients and a low-carb approach, it provides the perfect balance between taste and health. The red wine sauce adds a depth of complexity to the dish that will leave you satisfied and craving more.
Whether you’re using an instant pot, slow cooker or dutch oven, this quintessential recipe beef stew is sure to become a family favorite. The combination of tender beef, sun-dried tomatoes, mushrooms, potatoes, carrots, and red wine make for an irresistible dish.
So why not try making this delicious meal tonight? You won’t regret it! Trust me as a sommelier when I say that pairing this dish with a bold red wine like boeuf bourguignon is the perfect way to complement the rich flavors of the stew. Also, don’t forget to serve with some mashed potatoes for a classic combination.
Overall, this red wine beef stew recipe is sure to impress and satisfy any appetite. So go ahead and put red wine in your pot beef stew tonight – your taste buds will thank you!
Beef Stew in Red Wine (Diabetic) Recipe
Ingredients
- 1 1/2 lbs boneless beef round steak, cut 1-inch cubes
- 1 1/2 cups dry red wine
- 2 teaspoons olive oil
- peel of half an orange
- 2 large garlic cloves, thinly sliced
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon fresh ground black pepper
- 8 ounces fresh mushrooms, quartered
- 8 sun-dried tomatoes, quartered
- 1 (14 ounce) can fat-free reduced-sodium beef broth
- 6 small potatoes, unpeeled, and cut into wedges
- 1 cup baby carrots
- 1 cup pearl onions, outer skins removed
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
Instructions
- Combine beef, wine, oil, orange peel, garlic, bay leaf, thyme and pepper in large glass bowl.
- Refrigerate, covered, at least 2 hours or overnight.
- Place beef mixture, mushrooms and tomatoes in large nonstick skillet or Dutch oven.
- Add enough beef broth to just cover ingredients.
- Bring to a boil over high heat. Cover; reduce heat to low.
- Simmer 1 hour.
- Add potatoes, carrots and onions; cover and cook 20 to 25 minutes or until vegetables are tender and meat is no longer pink.
- Remove meat and vegetables from skillet with slotted spoon; cover and set aside.
- Discard orange peel and bay leaf.
- Stir cornstarch mixture into skillet with sauce.
- Increase heat to medium; cook and stir until sauce is slightly thickened.
- Return meat and vegetables to sauce; heat thoroughly.