Are you tired of the same old beef stew recipe? Look no further. This no-peek beef stew with red wine recipe will have your taste buds singing a new tune. With tender beef, savory mushrooms, and a rich red wine sauce, this stew is the perfect comfort food for any occasion.
This recipe is not only delicious, but also incredibly easy to make. All you need is a few simple ingredients, a slow cooker or Dutch oven, and some time to let the flavors meld together. And the best part? You won’t even need to peek at it while it cooks.
But don’t just take my word for it. Try this recipe out for yourself and see why it’s become a staple in my kitchen. From Sunday dinners with the family to cozy nights in with my husband, this no-peek beef stew never disappoints.
So grab your apron and get ready to impress your taste buds with this mouthwatering dish. It’s time to elevate your go-to beef stew recipe with the bold flavors of red wine and savory mushrooms.
Why You’ll Love This Recipe
Are you tired of the same old boring beef stew recipe? Well, this no-peek beef stew with red wine recipe is here to save the day! You’ll love it because it’s packed with mouthwatering flavors that will satisfy any craving.
No need to peek and let out all the heat and moisture, this recipe allows you to simply set it and forget it. Let the slow cooking process do all the work while you go about your day. This dish can be cooked in a crockpot, instant pot, or dutch oven – whatever suits your needs!
The combination of tender beef stew meat, savory onion soup mix, and rich cream of mushroom soup creates a flavor explosion that leaves you wanting more. The addition of red wine adds a depth of flavor that complements this hearty stew perfectly.
You’ll appreciate how versatile this recipe is too! Add in your favorite vegetables like mushrooms, onions, and carrots to customize it to your liking. Serve it over mashed potatoes or as a standalone casserole dish. The choice is yours.
Not only is this recipe delicious, but it’s also budget-friendly. With only a few ingredients, you can make a large quantity that’ll last for several servings throughout the week.
Trust me when I say Mary Helen Peek’s No-Peek Beef Stew with Red Wine Recipe won’t disappoint. It’s simple, flavorful, and easy to execute. Try it out for yourself and see why everyone is raving about this exceptional beef stew recipe!
- 2 pounds stew beef
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of onion soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (1 ounce) package dry onion soup mix
- 1 cup red wine
- 2 cups beef broth
- 1/2 pound fresh mushrooms, sliced
- 1 onion, chopped
- 4 large carrots, peeled and cut into chunks
- 1 tablespoon dried parsley
- Salt and pepper to taste
This recipe uses simple and easy-to-find ingredients to create a tender and flavorful beef stew. Stew beef is combined with a creamy sauce made from a trio of canned condensed soups – mushroom, onion, and celery – which helps to create a rich and savory flavor with very little effort. The dish is also seasoned with a package of dry onion soup mix giving that classic beefy onion flavor. Adding sliced mushrooms, chopped onions, and large chunks of carrots not only add texture and color but also boost the flavor profile of the dish. A cup of red wine adds a luxurious depth to the broth while the beef broth contributes to the overall richness. A pinch of dried parsley and seasoning with salt and pepper at the end will round out this delicious comfort food.
The Recipe How-To
Now that you know the ingredients of this savory dish, it’s time to put them all together. Get your 2 pounds stew meat and slice them into small pieces, around one inch each or according to your preference.
Step 1: Brown the Meat
Heat a Dutch oven or any large pot over high heat. Add a tablespoon of oil, let it warm up, then brown the beef. You can brown it in batches to avoid overcrowding the pot, which will steam the meat instead of browning it. Remove processed meat after browning.
Step 2: Cook the Vegetables
Now use the same pot and lower down heat to medium. Add extra oil if needed, then incorporate one sliced onion, two sliced carrots, eight ounces of sliced mushrooms and stir for five minutes or until fragrant.
Step 3: Combine Ingredients
Mix in a packet of onion soup mix, a can of cream of mushroom soup, and one and a half cups of both water and red wine.
Step 4: Add Seasoning
Add a tablespoon dried parsley.
Step 5: Slow Cooking
Now add back the browned meat pieces into the pot. Mix everything thoroughly before letting it simmer for several hours on low heat until your beef stew is tender and flavorful.
Note that slow cooking is best for this recipe because you want to allow flavors to blend and blend naturally by achieving a perfect melding between the beefy onion soup mix and creamy mushroom soup.
Served Best with…
This dish is best served piping hot with your preferred starch like mashed potatoes on the side, but other root vegetables can be integrated into the mix as well like yucca or sweet potato. Drizzle some wine sauce on top, sit down, and savor the comforting taste of this remarkable beef stew.
Substitutions and Variations
This No-Peek Beef Stew with Red Wine recipe is incredibly versatile and can be tweaked to your liking. Here are a few substitutions and variations that you can try:
– Swap out the beef stew meat for boneless, skinless chicken thighs for a delicious twist on the original recipe. The chicken will still be juicy and tender after slow cooking in the red wine sauce.
– If you’re vegetarian or vegan, omit the beef stew meat altogether and add more mushrooms, carrots, and onions. You can also replace the cream of mushroom soup with a vegan mushroom soup.
– For a heartier version of this recipe, add cubed potatoes or sweet potatoes to the mixture. You’ll have a more filling stew that’s perfect for colder months.
– Mix up the types of mushrooms in this recipe by using cremini, shiitake, oyster or portobello mushrooms for extra depth of flavor.
– Use different herbs to season your stew or experiment with fresh herbs like thyme or rosemary, along with dried parsley.
– If red wine doesn’t suit your taste buds, you can substitute it with white wine or beer. But make sure to choose a light beer that won’t overpower the flavors of your dish.
Whichever variation you choose, this No-Peek Beef Stew with Red Wine recipe is perfect for soothing and keeping warm from inside out on chilly nights.
Serving and Pairing
Once your No-Peek Beef Stew with Red Wine Recipe is cooked to perfection, it’s time to serve it up and enjoy! This stew is the perfect comfort food for a cold winter night, and it pairs beautifully with a crusty baguette or some mashed potatoes.
When it comes to wine pairings, the classic choice for beef stew is a full-bodied red wine. The red wine used in the recipe itself will work well as a pairing, but feel free to branch out and try something different. A bold Cabernet Sauvignon or a rich red blend will complement the tender beef and hearty vegetables in this dish.
If you prefer beer with your stew, choose a dark ale or stout with malty notes that will enhance the richness of the dish. And if you’re looking for a non-alcoholic option, a glass of sparkling water with a squeeze of lemon or lime will provide a refreshing contrast to the savory flavors of the stew.
No matter what you choose to serve alongside your hearty bowl of No-Peek Beef Stew with Red Wine Recipe, one thing is for certain: this comforting dish is sure to satisfy any appetite.
Make-Ahead, Storing and Reheating
One of the best things about this No-Peek Beef Stew with Red Wine recipe is that it can be made ahead of time, making it a perfect dish for busy weeknights. In fact, it tastes even better the next day! To make ahead, simply follow the recipe instructions, allow the stew to cool to room temperature, and store it in an airtight container in the refrigerator for up to three days.
When it comes time to reheat the stew, simply transfer it to a saucepan or Dutch oven and warm over low heat until heated through. If needed, add a splash of water or beef broth to loosen up the sauce.
If you have any leftover stew that you would like to store for later use, you can freeze it in an airtight container for up to two months. To reheat, simply thaw it overnight in the refrigerator and then warm-up on the stovetop until heated through.
One important tip is to keep in mind that because of the wine sauce, this stew tends to thicken as it sits. If you find that your leftovers are too thick, simply add some water or beef broth to thin out the sauce.
Overall, this No-Peek Beef Stew with Red Wine recipe is incredibly versatile and easy to make ahead and store for later use. Whether you are reheating leftovers or freezing for later use, this hearty dish will surely satisfy and warm-up your taste buds.
Tips for Perfect Results
To achieve the perfect no-peek beef stew with red wine recipe, there are some tips and tricks that can make the difference between a mediocre and outstanding result. These tips include the use of the right cooking equipment, temperature, timing, and seasoning.
Firstly, it is important to use a heavy-duty cooking pot such as a Dutch oven or a slow cooker that allows for even heat distribution and long, slow cooking. This will help to tenderize the beef as well as infuse all of the flavors from the ingredients into the sauce. Avoid using thin pots that tend to scorch or burn food.
Secondly, don’t rush the cooking process. Low and slow is the way to go when it comes to beef stew. Be patient and allow enough time for the stew to simmer and develop all of its complex flavors over time. Resist the urge to open the lid to check on your stew too often as this will only release steam and interfere with the cooking process.
Another tip to consider is seasoning. While this recipe already includes onion soup mix and cream of mushroom soup, additional salt and pepper can make all the difference. Be sure to taste as you go along and adjust seasoning accordingly.
Lastly, serving is key. For an elegant dinner party or more formal occasion, serve no-peek beef stew over mashed potatoes or rice with a side of vegetables such as green beans or carrots. Alternatively, for a cozy night in, ladle stew into individual bowls with crusty bread on top for mopping up all of that rich sauce.
By following these tips carefully, you’ll end up with a mouth-watering no-peek beef stew with red wine recipe that’s hard to resist!
Now that you’ve read through the recipe and its variations, it’s completely normal to have some questions about it. To ease any doubts that you may have, I’ve compiled a list of common questions about this no-peek beef stew with red wine recipe. Read on to find out how to make substitutions, fix mistakes, and learn more about the ingredients used in this dish.
What does adding red wine to stew do?
There’s an excellent reason why red wine is frequently used in beef stews. Slow-cooking tough beef cuts with wine’s acid content can eventually aid in breaking down the meat, increasing its tenderness. This combination also infuses rich and robust flavors! As the stew simmers, some of the liquid evaporates, leaving behind a condensed and flavorful sauce.
Is red cooking wine good for beef stew?
When it comes to pairing wine with a rich and flavorful stew, it’s important to avoid delicate options like Pinot Noir. Instead, opt for a robust and bold red wine such as cabernet, merlot, zinfandel, shiraz, or malbec. These varieties are better suited to complement the hearty flavors and textures of the stew.
Can I skip red wine in beef stew?
If you find yourself short on red wine and need a suitable replacement in your recipe, using beef broth in equal measure can add a rich flavor and deep color to the dish. While chicken or vegetable broths can also suffice, using beef broth is highly recommended for the best taste.
What is the secret to tender beef stew?
Achieving tender stew meat is dependent on the cooking time. A lengthy duration of cooking is essential if you aim to attain exceptional tenderness. To obtain super tender beef, it is recommended to cook it on low heat for several hours in a Dutch oven on the stove or through a slow cooker.
As a sommelier, it is my pleasure to introduce you to this mouth-watering No-Peek Beef Stew with Red Wine Recipe. This hearty and satisfying stew is perfect for a cozy night in on a chilly evening. With minimal prep and cook time, this recipe is perfect for busy weeknights when you want something delicious but don’t have time for a lot of fuss.
The combination of tender beef, aromatic onion and carrot, earthy mushrooms, and the rich, full-bodied flavor of red wine creates an explosion of flavors in your mouth. This dish is sure to impress anyone you serve it to.
One of the best things about this recipe is its versatility. You can make substitutions and variations to suit your tastes or dietary restrictions. And because it stores well in the refrigerator or freezer, you can make extra to enjoy later.
I highly recommend pairing this dish with mashed potatoes or crusty bread to soak up every last bit of the sauce, and a glass of red wine to complement the flavors of the stew. I suggest using a full-bodied red wine like Cabernet Sauvignon or Merlot to add depth and complexity.
Overall, this recipe is one that you will want to add to your collection. Its simplicity and versatility make it a winner every time. So fire up your crockpot, Dutch oven, or Instant Pot and get ready to enjoy some mouth-watering No-Peek Beef Stew with Red Wine!
No-Peek Beef Stew With Red Wine Recipe
- 2 lbs extra lean stewing beef
- 12 small red potatoes, halved
- 5 carrots, cut in chunks
- 1 large onion, cut in pieces
- 8 ounces mushrooms, halved if large
- 2 tablespoons dried parsley
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can tomato soup
- 2 cups red wine
- 1 cup water
- salt and pepper
- Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
- Add raw stew beef and vegetables.
- Toss to cover.
- Bake at 300 degrees for 5 hours. DO NOT STIR.
- You can use less wine and more water as long as there is 3 cups of liquid used.