French · Dinner
Beef Wine Stew (Gluten-Free)
French-style braise of beef chuck simmered in red wine with carrots, pearl onions, mushrooms and bacon, thickened with cornstarch instead of wheat flour to keep the sauce gluten-free. Finished with thyme and bay, served over mashed potatoes.
$7
20 minsPrep
130 minsCook
150 minsTotal
MediumLevel
Nutrition per serving
598Calories
38.6gProtein
26.8gFat
34.1gCarbs
7.9gSugar
4.9gFiber
1050mgSodium
128mgChol
9.8gSat Fat
1450mgPotassium
95mgCalcium
5.6mgIron
3.8mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat beef chuck cubes dry, season with salt and pepper. Slice carrot, dice onion, mince garlic, dice bacon, quarter mushrooms, peel and cube potato.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat and brown beef cubes on all sides for 5 minutes until deep brown crust forms; remove and set aside.
3
Saute
In the same pot over medium heat, cook bacon, onion, and carrot for 4 minutes until bacon is golden and onion turns translucent.
4
Deglaze
Pour red wine into pot and scrape bottom over medium heat for 2 minutes until browned bits lift free and liquid simmers.
5
Braise
Return beef to pot, stir in stock, tomato paste, garlic, bay leaf, and thyme. Bring to simmer over medium-low heat, cover, and cook 1.5 hours until fork-tender.
6
Simmer
Add mushrooms to pot and simmer uncovered over medium-low heat for 15 minutes until they soften and sauce reduces slightly.
7
Thicken
Stir cornstarch slurry into pot and simmer over medium heat for 2 minutes, stirring constantly, until sauce coats back of spoon.
8
Boil
Boil potato cubes in small pot of salted water over high heat for 12 minutes until a fork slides in with no resistance.
9
Mash
Drain potatoes, mash with whole milk and butter in pot until smooth and no lumps remain. Discard bay leaf from stew.
10
Plate
Spoon mashed potato onto plate and ladle beef and wine stew alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 1 1/2 cup360ml dry red wine
- 1 cup240ml beef stock
- 22 small carrot
- 11 onion
- 2 clove2 clove garlic
- 2 oz56g bacon
- 3.6 oz100g mushroom
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp cornstarch
- 2 tbsp2 tbsp water
- 2 tsp2 tsp olive oil
- 22 small bay leaf
- 1 tsp1 tsp fresh thyme leaves, or 1/4 tsp dried thyme
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 11 oz311g potato
- 2 tbsp2 tbsp whole milk
- 2 tsp2 tsp butter
