Beef Stew with Red Wine: Main Image

Quick Facts

Nutrition Facts

Calories 241
  Calories from Fat 75 (31%)
(13%)Total Fat 8g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
(9%)Cholesterol 27mg
(18%)Sodium 429mg
(25%)Potassium 863mg
Total Carbohydrate 20g
(14%)Dietary Fiber 4g
Sugars 4g
Sugar Alcohols 0g
(37%)Protein 19g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Beef Stew with Red Wine

  • From: Washington State Potato Commission


  • 2 Tbs olive oil, divided

  • 1 1/2 lbs beef top round, cut into 1-inch chunks

  • 1 medium onion, chopped

  • 3 ribs celery, cut into 3/4-inch slices

  • 3 carrots, peeled, and cut into 3/4-inch slices

  • 5 cloves garlic, sliced

  • 1 parsnip, peeled, and cut into 1/2-inch slices

  • 1 8 oz package sliced mushrooms

  • 1/2 tsp dried thyme

  • 1 lb small red potatoes

  • 3 cups reduced-sodium beef broth

  • 1 cup red wine

  • 1/4 cup tomato paste

  • 3/4 tsp salt

  • 1/4 tsp pepper

Originally a French peasant dish—this hearty stew will be met with approval on any table.


  • In an 8-quart saucepan or pot, over medium-high heat, heat 1 ½ teaspoons of the oil.
  • Add half the beef and cook, turning occasionally, until browned on all sides, about 5 minutes; transfer to a plate.
  • Heat another 1 ½ teaspoons oil and brown remaining beef cubes. Add to already browned beef.
  • Add remaining 1 tablespoon oil to pan and stir in the onion, celery, carrots, garlic, parsnip, mushrooms, and thyme. Cook, stirring occasionally, until vegetables start to soften, about 6 to 7 minutes.
  • Meanwhile, scrub potatoes with vegetable brush under cold running water. Cut each into eight pieces.
  • Add potatoes, beef and any accumulated juices, broth, wine, and tomato paste to the pot.
  • Bring to a boil; reduce heat to medium low, cover and simmer until the beef and vegetables are tender, about 1 hour and 35 minutes. Stir in salt and pepper

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.